Introduction

This simple chocolate button egg is a delightful homemade treat perfect for Easter or any chocolate craving. Made with good-quality dark chocolate and decorated with colorful chocolate buttons, it’s both impressive and fun to make.

The image shows a large shiny dark chocolate egg covered with two types of round decorations: smooth white chocolate discs and white chocolate discs covered in small colorful sprinkles. The egg sits on a white marbled surface, next to soft pale pink and blue ribbons, and nearby are pastel-colored candy eggs in soft pink, yellow, blue, and purple. The scene has a soft and delicate look, with the chocolate egg as the main focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g good-quality dark chocolate (such as Green & Black’s 82%) plus a little extra for decorating
25g bag chocolate buttons
25g bag white chocolate buttons with speckles
Ribbon, approximately 50 cm long
2 chocolate egg moulds
Clean flat pastry brush or small paintbrush

Instructions

Step 1: Break the chocolate into pieces and gently melt it in a heatproof bowl over a pan of simmering water, ensuring the bowl does not touch the water. Stir until smooth, then remove from heat and let cool until still runny.
Step 2: Spoon a quarter of the chocolate into one egg mould and spread thickly over the inside using a flat pastry brush or paintbrush. Cover the sides well. Hold the mould up to the light to check for even coverage. Repeat with the second mould.
Step 3: Leave the moulds in a cool place to set, then chill for 5 minutes in the fridge. Avoid leaving them too long to prevent condensation.
Step 4: Re-warm the remaining chocolate and repeat the coating process on each side of the moulds, reserving about 1 tablespoon of chocolate for later. Use a knife to scrape away excess chocolate around the rims for a clean edge.
Step 5: Carefully turn out each half onto a sheet of greaseproof paper, gently pulling away the mould until the chocolate releases.
Step 6: Place one half of the egg on its back, supported on scrunched greaseproof paper to keep it steady. Warm the reserved chocolate and brush it around the edge of this half.
Step 7: Place the other half on top and press together firmly. Seal the join by brushing on more chocolate and filling in any gaps. Leave in a cool place to set firmly.
Step 8: To decorate, dab a little melted chocolate on the backs of the chocolate buttons with the paintbrush and gently press them onto the egg’s surface.
Step 9: Tie the ribbon around the middle of the egg to hide the join and add a finishing touch.

Tips & Variations

If you prefer, substitute the dark chocolate for milk, white chocolate, or 70% dark to suit your taste.
Wear rubber gloves when handling the chocolate egg to avoid finger marks if your hands tend to get warm.
After a few days, the chocolate egg may develop a mottled “bloom” due to fat and sugar changes, which is harmless.

Storage

Store the finished chocolate egg in a cool, dry place away from direct sunlight or strong odors. It is best enjoyed within a week. Avoid refrigerating for long periods to prevent condensation and discoloration. If refrigerated, let it come to room temperature before serving to restore the best texture and flavor.

How to Serve

A large, smooth dark chocolate egg sits on a white marbled surface, decorated with two types of round toppings evenly spaced across its surface: plain white chocolate discs and white chocolate discs covered with colorful small round sprinkles in pastel yellow, pink, and orange. The egg is partially wrapped in a sheer pink fabric tied with a thin white ribbon at the base, giving a delicate and festive look. To the right, there are several pastel-colored mini eggs in pale yellow, pink, and purple resting on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate besides dark chocolate?

Yes, you can use milk chocolate, white chocolate, or even 70% dark chocolate depending on your preference. Just ensure it melts smoothly for easy spreading.

How do I avoid finger marks on the chocolate egg?

Handling the egg with warm hands can leave marks. To prevent this, try wearing rubber gloves, especially when joining the two halves together.