Food DIY: Easter Eggs

Easter is one of our favourite holiday’s here at Betty HQ, not only is a four day weekend, but there is no better excuse to indulge eating chocolate morning, noon and night. Our super talented food editor Alana has been busy in the kitchen making her own Easter Eggs that you can make for yourself, or more importantly, give to your friends and family as gifts.

You can make so many different variations depending on their favourite food combinations. An eye-catching and thoughtful gift that will leave everyone Eggstatic this Easter!

Easter Eggs

You will need: a medium sized, food safe Easter egg mould (approx. 11cm high). We used one from here.

Makes 1 medium egg

200g of your chosen chocolate – the higher the cocoa content, the better as it’s more sturdy to work with

A small handful of the following;

Your favourite mixed dried fruit and nuts
Rocky Road – mini marshmallows, smashed digestive biscuits, chopped fudge, smashed Crunchie, chopped glace cherries (optional)
Smashed honeycomb – Melt 200g caster sugar with 5tbsp golden syrup, add 2tsp bicarbonate of soda, stir and pour in to a lined roasting tray. Leave to set and smash in a food bag with a rolling pin.


1. Clear space in your fridge for both mould halves.
2. Create two little rests for the moulds using screwed up tin foil – if the chocolate you’re using is wrapped in foil, this does the job perfectly. Place each mould half in the foil rest.
3. In each half of your mould, create a layer of your chosen filling – don’t stack it too thick as you want the chocolate to fill in all the nooks and crannies.
4. Melt the chocolate in a glass bowl over a saucepan of boiling water (a bain marie) – do not let the water touch the bowl. Remove the bowl from the pan.
5. Spoon approx. ¼ of the melted chocolate in each half of your mould, over the filling to secure. Refrigerate until set.
6. The remainder of the chocolate should now be room temperature, but still molten. Using a spoon, generously drizzle chocolate around the mould, coating the edges. Using either a pastry brush or the back of the spoon, spread the chocolate making sure the entire egg surface is covered. Refrigerate until set and repeat until you have a thick layer of chocolate.
7. Lastly, trim off any excess with a warm, sharp knife. Paint a little chocolate around the edge and sandwich the two mould halves together. Refrigerate to set. Your egg is now ready to wrap!

To Wrap

Create a small tin foil nest so that your egg is able to stand up. Place the egg on top of the nest in the centre of two sheets of tissue paper. Bring two sides of the paper together and then fold the other two in, bunching just above the egg. Turn 45 degrees and repeat. Secure with a ribbon.