6 simple steps to making the perfect Easter egg

Materials

• 200 g good-quality dark, milk or white chocolate (preferably couverture), melted and tempered
• Easter egg mould

Step 1 

Pour the chocolate into the mould and turn upside-down to remove excess chocolate.

Step 2 

Place the mould upside-down on a sheet of baking paper and allow to set. 

Step 3 

Trim off the excess chocolate with a palette knife or small spatula.

Step 4 

Remove the egg from the mould.

Step 5 

Assemble the egg by slightly melting the flat side of each half-shell on the base of a heated saucepan.

Step 6 

Press the two halves together.

Decorate with a ribbon or wrap in cellophane to give as a beautiful gift.

For more recipes for stunning confections by Julien Merceron, check out his book À la Mère de Famille.