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.