DIY Chocolate Easter Eggs

DIY Chocolate Easter Eggs

This is a great reason to get the kids over and get creative in the kitchen. Take no notice of the lengthy-looking method – these are simple to make and the fun begins when the decoration starts!


200g good-quality chocolate of your choice (white/chocolate/dark), plus a little extra for decorating

To decorate

25g bag chocolate button

25g bag white chocolate button, with speckles (like Jazzies)

Ribbon, approx. 50 cm long

Any other edible decorations you like!

Special equipment

2 chocolate egg moulds

Clean flat pastry brush orsmall paintbrush


  1. Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth and then take off the heat and leave until cools, but still runny.
  2. Spoon a quarter of the chocolate into one of the egg moulds and spread thickly over the inside with a flat pastry brush or paintbrush. Be sure to cover the sides well, as this makes it easier to join the edges. Check that the chocolate is even by holding the mould up to the light.
  3. Repeat with the other mould. Leave in a cool place to set and then chill for 5 minutes.  TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don’t be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour. 
  4. Re-warm the remaining chocolate and repeat the process for each side of the mould, saving about 1 tbsp. of chocolate for later. Use a knife to scrape away any excess around the rim of the mould to give a clean, straight edge. Turn out each half onto a sheet of greaseproof paper, carefully pulling away the mould until it releases itself.
  5. Place one half of the egg on its back (you can create a nest of scrunched greaseproof paper to stop it from rolling about). Warm the reserved chocolate and brush around the edge of the egg. Place the other half on top and press together. You can seal the join further by brushing with a little more chocolate and filling in any jagged edges or holes. Leave in a cool place to set firm.
  6. To decorate, use the paintbrush to dab a little chocolate on the backs of the chocolate buttons and your other decorations. Gently press them onto the egg.
  7. For the finishing touch, tie the ribbon around the middle to hide the join.

For other delicious Easter recipes we’ve shared in the past, check out these Lemon Drizzle Simnel Slices, our Easter Bark post, our Chocolate and Spice Hot Cross Buns, our White Rabbit Biscuits or even our Hot Cross Bread & Lemon Pudding. Yum!