Easter is coming! Dyeing hard-boiled eggs can be quite fun, but we all know that the real deal is the chocolate version. That's why we turned our KC bars into a pretty damn delicious Easter egg.
Ready to get dirty and make your own?
P.S.: The chocolate truffles are for decoration purposes, you can choose your own filling, but leave a comment below 👇 if you want this recipe too!
150g KC dark
Easter egg mould of choice
(The amount of chocolate depends on the size of your mould!)
1. Break the bars into chunks then further chop them into smaller pieces.
2. Half-fill a small pan with water and bring it to simmer on low heat. Put a heatproof bowl on top (make sure the bowl is big enough so water doesn't splash on the chocolate, otherwise it's bye-bye consistency) and add half the chocolate, allowing it to melt, while stirring occasionally.
3. Remove the bowl from the heat and add the rest of the chocolate to the bowl, stirring it to mix it all together. Then, let it cool. The ideal temperature is 35C but if you don't have a thermometer, use your gut feeling on this one.
4. Spoon the chocolate into one mould, one tablespoon at a time, tilting the mould so the chocolate covers the surface. You can also use a cooking brush if you have one. Put back in the bowl any excess chocolate (not wasting chocolate, obviously).
5. Then, scrape around the rim of the mould with a knife to get a clean, straight edge.
6. Lay out a sheet of baking paper and place the mould flat-side down on top for about 10 min, or until the chocolate has set.
7. While the chocolate is setting, get started with steps 4-6 on your other half of the mould.
8. Repeat the process a few times (2 to 3 times) until you’ve built up a layer of chocolate around ½cm thick.
9. Put both moulds in the fridge for 10 minutes.
10. To remove your eggs from the moulds, squeeze it gently to avoid breaking the egg, working your way around the edge (the warmth from your hands will help the egg to loosen up from the mould, trust it and you can do it!)
11. And ta-daa, you got it! 🤤 To stick the two halves together, add the remaining melted chocolate on the rims, pressing them together and let it set.
Optional: Lick the bowls and spoons to avoid waste, and add your fave fillings (fat bombs, truffles) before you stick the eggs together. After it's done, you can also choose to get crafty and decorate the surface of your eggs as you like!
One last note: If you are impatient, like us, we accelerated the setting process by putting the moulds on the fridge for half of the time 🤷♀️It turned out less shiny and smooth but still awesome!
This is the original recipe if you need a more step-by-step visual guidance throughout the process.
And Happy Easter!