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Two-Colour Chocolate Easter Eggs
These hollow Easter eggs play on the contrast between two chocolates, one used to draw small patterns beneath the other. Each chocolate melts gently at 360 W in the MicroCook Pitcher, and the flexible silicone egg mould lets the thin shells come free without ever cracking.
- 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 chocolate, 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, without working in any air; heat for 20 to 30 seconds more at 360 W if needed.
Set the Tupperware Silicone Egg Mould on a flat surface and draw patterns in the base of the cavities with the tip of the spatula. Leave to set for 20 minutes in the fridge, or 10 minutes in the freezer.
Leave the mould at room temperature while you melt the second chocolate in the clean, dry pitcher, again 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 cover the whole surface. Chill again for 30 minutes, or 15 minutes in the freezer.
Unmould the shells carefully, pressing with two or three fingers to spread the pressure evenly.
Warm a frying pan over low heat until just lukewarm. Hold a shell in each hand, touch their rims to the pan for 1 to 2 seconds to soften the edges, then press them together. Chill for 15 minutes to set.
