homemade mini easter eggs.

I hope you're using Easter as a suitably good reason to eat lots of chocolate. I know I am. If that's not good enough excuse, Midlands Co Op are encouraging food bloggers to get involved with making Easter treats. Without further ado, here are #mycooptreats...

Shopping list.
♥ 200g white chocolate
♥ 50g milk chocolate
♥ Food colouring of your choice; I used Sugarflair Pink and Aztec Blue
♥ Edible glitter

Equipment; mini egg moulds, heavy bottom saucepan, piping bag

Step one. Melt 100g of the white chocolate on a low heat in a heavy based saucepan.

Step two. Pour into the moulds halfway and move up, down and sideways to create a shell.

Step three. Melt 50g milk chocolate in the same way and pour into the centre of the egg shells. Allow to set. I froze them to help them out pop of out the mould more easily.

Step four. Turn over the shells ready to pipe and decorate! Melt 80g of white chocolate (save 20g) and dye accordingly with the food colouring. Fill a piping bag and drizzle over the egg halves.

I sprinkled over some glitter too. Because, why not?

Step five. When totally dry, it's time to melt your last 20g of white chocolate to act as choccy "glue." Add a tiny bit of chocolate and then carefully fuse together. You can decorate after making a whole egg, but remember they may have a tendency to rock 'n' roll!