How to make chocolate eggs

You will need an Easter egg mould (available from baking suppliers), a soft paint brush or pastry brush and some baking chocolate. Grease the moulds with a thin layer of margarine to give the eggs a smooth, glossy finish. Chop the chocolate into small pieces. Place in a double boiler and stir until the chocolate has just melted. Make sure that the water does not boil. Brush the first layer of chocolate into the mould. Create different effects by swirling milk and white chocolate together in this layer. Place the mould into the freezer for a minute. Once the first layer has hardened, brush on another layer and freeze again. Continue this process until you are confident that the egg halves are thick enough and will not break when popped out of the moulds. To assemble the eggs, heat the oven and run one half of the egg over the hot glass door to melt the edges. Immediately place the halves together to form an egg. Store the eggs in an airtight container in a cool, dry place.