Solid Chocolate Surprise Eggs

prep 15 mins, plus drying and chilling cook 10 mins
  • 2 large eggs
  • 100 g (3½ oz) white chocolate
  • 100 g (3½ oz) milk chocolate
  • 2 teaspoons dulce de leche (toffee caramel)

Push a metal skewer into the top pointed end of each egg to make a hole, then pick away some of the shell until the hole is 1 cm (½ inch) in diameter. Tip out the contents of the egg into a bowl (you can use this for another recipe). Rinse the shell under cold running water then upturn to dry for 20 minutes, or 'blow dry' inside the eggs on a low setting of a hair dryer.

Melt the white and milk chocolate in separate bowls over pans of simmering water (see page 10). Upturn the eggs in the egg cups, so that the hole is at the top. Carefully pour half the melted white chocolate into each egg. Chill the eggs for 30 minutes.

Pipe or spoon the dulce de leche (toffee caramel) into each egg. Fill each egg with half the melted milk chocolate and chill for 2 hours until the chocolate is really firm.

Tap the egg shell gently to crack it and carefully peel away the shell, trying not to finger the chocolate too much. Place each egg in an egg cup. To eat your egg, run a knife under hot water, dry it, then slice the chocolate with the warm knife.

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