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Two-Tone Chocolate Easter Eggs
Hollow chocolate eggs with drawn patterns in a contrasting chocolate, ideal for Easter. Both chocolates are melted gently in the MicroCook Pitcher at 360 W, and the flexible Silicone Egg Mould lets you peel the thin shells out without cracking them.
- Total time
- 90 min
- Prep
- 20 min
- Cook
- 5 min
- Rest
- 65 min
Ingredients
Method
Break the 40 g (1 1/2 oz) chocolate into even pieces in the Tupperware MicroCook Pitcher 1 l and microwave at 360 W: 1 minute 10 seconds for white, 1 minute 20 seconds for milk or 1 minute 30 seconds for dark. Leave for 2 minutes, then stir from the centre outwards with the Tupperware Slim Silicone Spatula to avoid adding air. If needed, heat for 20 to 30 seconds more at 360 W.
Set the Tupperware Silicone Egg Mould on a flat surface and draw patterns inside the cavities with the tip of the spatula. Chill for 20 minutes, or 10 minutes in the freezer.
Leave the mould at room temperature while you melt the second chocolate in the clean, dry pitcher at 360 W: 1 minute 30 seconds for white, 2 minutes for milk or 2 minutes 30 seconds for dark. Let it cool for 9 minutes.
Spoon about 1 tbsp chocolate into each cavity over the patterns and spread it with the Silicone Brush to coat the whole surface. Chill for 30 minutes, or 15 minutes in the freezer.
Unmould the shells carefully, pressing with two or three fingers to spread the pressure.
Warm a frying pan over low heat until just lukewarm. Hold a shell in each hand, touch the rims to the pan for 1 to 2 seconds to melt the edges, and press them together. Chill for 15 minutes.
