Easter Chocolate Eggs Made with a Mold Recipe

Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently scraping down the sides with a rubber spatula to avoid scorching until chocolate is melted and has a temperature of 113 degrees F (46 degrees C) about 5 minutes. Remove from heat.

Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).

Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.

Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set 10 to 15 minutes.