200g white chocolate
200g milk chocolate
200g dark chocolate
3tsp sunflower oil
- Use a skewer to tap a small hole in the base of an egg. Peel away a little shell with your fingers and pour the egg out into a bowl. Repeat with the other eggs. Rinse out and sterilise the shells. Put them hole-side down on a wire egg rack, in a warm place, to dry out.
- Use 3 heatproof bowls to balance on top of 3 small pans. Fill each pan one third with water and place over a gentle heat. Break the chocolate into squares and put the different chocolates into 3 different bowls, each with 1 tsp oil. Place over the pans and heat to melt.
- Place the egg shells hole-side up in an egg box. Spoon or pour in the different chocolates. You can layer the chocolates or choose a different type for each egg. Chill in the fridge for at least 1 hour until solid.
- Tap the shells and peel away to reveal the solid chocolate eggs. Put into an egg box to serve. Finish the box with a ribbon if it’s a gift.