I picked up a mould when I was in Spotlight the other day that would enable me to make 4 small easter eggs at the same time. My plan is to fill the eggs with the butter cream recipe I have included at the end of the post.
As per usual, I did a fair bit of research before attempting to make the eggs and believed that the easiest way to do it would be similar to the suggestion on the taste.com.au website. Turns out I was wrong.
The method above said to grease your easter egg moulds, then put the melted chocolate into the mould and spread it with the back of a teaspoon. There were three problems with this method:
- The greasing of the mould resulted in the chocolate sliding down the side of the mould, so they were only half full (I had to set the chocolate and then apply another layer where there was no chocolate so that I could get a full egg).
- The eggs came out with a 'pitted' look (see the photo below).
- The chocolate was waaay too thick as there was no control using the back of a teaspoon.
I decided that I would just make up my own way of making them since the web had failed me in this instance. I remembered back to when mum and I had made chocolates when I was younger. We had always painted the moulds with a paintbrush. So that is exactly what I did.
Here is a picture of how they turned out using that method (much better, hey):
Next I need to make up the butter creme recipe and and yes, that does say 1 kilogram of icing sugar lol... it's Easter people - the calories don't count!
Butter Creme Recipe:
225gms of cream cheese, softened
120gms of butter, softened
1 teaspoon of vanilla
1 kg of icing sugar
- Beat the cream cheese, butter and vanilla togetheruntil well combined. Add icing sugar and mix in well.
- Place the mixture into pre-made chocolate egg shells being careful not to overfill. Place in refrigerator to set for at least 2 hours.
- Once set, join two easter egg halves together by painting melted chocolate around the edge of the two halves and pressing together carefully.