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Make your own Easter Eggs with Claire Smail

Saltrock Ambassador, and Longboard Champion Claire Smail recently visited Venice, and inspired by their abundance of Easter Eggs, decided to make her own! Its another great thing to do in the Easter Holidays with the kids, and everyone loves chocolate! Here’s Claire’s guide to making your very own Easter Eggs: 

This year I decided, for the first time in a long time to go on a none surf related trip; my destination was Venice - a historic, cultural, Italian city that is apparently sinking.  I wanted to spend a few days meandering through canal lined side streets, over ancient arcing bridges, stand inside cool, reverent churches and of course sample some famous Italian cuisine.

Pizza, pasta, gelato, coffee, tiramisu, Prosecco – so much to try, in so many different flavours and form!  My short time immersed in the streets of Venice, surrounded by a vast array of shops, bakeries and restaurant led to inspiration...Easter egg inspiration. 

The chocolate shops of Venice where filled with the most amazing variety of chocolate flavoured eggs.  In particular I really like the look of the half eggs that where left open but filled with hazelnuts. 

Here is how I made some....

YOU WILL NEED....

You need at least one plastic Easter egg mould.  I ordered mine online and went for two of the small size (to speed up the making process).

100g dark/milk chocolate

100g white chocolate

Possible flavourings – vanilla beans, roasted hazel nuts, roasted almonds, pistachios, roasted peanuts, orange zest, hundreds and thousands and/or desiccated coconut.

TO MAKE....

Make sure your Easter egg moulds are clean and well dried.

Break the white chocolate up and place in the top of your bain-marie (pan filled with a little water and topped with a heat proof bowl). 

Heat slowly and stir regularly.

Once the chocolate has melted take off the heat and keep stirring until the chocolate has cooled (I find the stirring helps to give the chocolate a glossier finish). Add any flavours. I put in vanilla at this stage.

As an added extra I decorated (with spots and drizzle lines) the inside of the moulds with a different coloured chocolate at this point before I filled the whole mould with the main chocolate layers. 

Put a dessert spoon of chocolate into the mould and spread it all around. Then turn the mould upside down onto a plate and put in the fridge until it has set.

Repeat this stage a couple more times to build up the chocolate layers. (If your melted chocolate cools too much just lightly reheat in the bain-marie again).

Once your egg is about half a centimetre thick, put one last thin layer of chocolate onto the inside, for your decorations to stick to.  I chose to roast and finely slice almonds to add a border pattern.

Leave to set in the fridge.  Once it has all set you can carefully push it out of the mould onto a plate. Then turn it over to neaten the edges and wrap how you wish (I presented mine in a Kilner jar).