For the chocolate egg shell, follow the instructions to make Easter Eggs, just use smaller moulds than for the large eggs. Leave the egg shells in the moulds to fill and seal them.
Ingredients for Filling 20 half eggs
16oz (455g) confectioners (icing) sugar
1oz (30g) gelatine
8tbs water
3 large eggwhites
Method
1. Warm the icing sugar. Dissolve the gelatine in the water.
2. Whisk the eggs whites until they form stiff peaks, then gradually beat in the warmed icing sugar. Mix until the icing sugar mixture is cold.
3. Mix in the dissolved gelatine then put the mixture into a piping bag and pipe it into the half chocolate egg shells. Almost fill the shells and leave to set.
4. Pipe melted chocolate over the filling to completely cover it, then use a palatte knife to smooth the chocolate. They should look like perfect little half chocolate eggs with no sign of the filling when you have finished. Leave to set, then remove from moulds.
5. Put two halves together to make complete eggs, then wrap them in coloured silver paper or foil.
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