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Marbled Chocolate Eggs

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Recipe by: liz

"Use white chocolate to create a stunning marbled effect on these homemade chocolate Easter eggs. You could even use 3 different types of chocolate - plain, milk chocolate, and white - to create a tri-color effect! This recipe makes 2 or 3 large eggs or several smaller eggs, depending on your egg mold size. If you like, fill your chocolate eggs with smaller chocolate eggs or the candy of choice."

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1 h 15 m servings 275

Original recipe yields 12 servings (2 large eggs or several smaller ones)

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18 ounces good-quality milk chocolate, chopped
4 ounces white chocolate, chopped

egg-shaped plastic mold(s)
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Directions

Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (45 degrees C), about 5 minutes. Remove from heat.
Stir in the remaining milk chocolate to temper it. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
While the chocolate is cooling slightly, place the white chocolate in top of a double boiler over simmering water. Stir frequently until melted, 3 to 5 minutes. Be careful not to burn the white chocolate, but it does not need to be tempered like the milk chocolate.
Drizzle the melted white chocolate into the egg molds using a spoon, in whatever pattern you like. Place the molds in the refrigerator for 5 minutes.
Drizzle some of the melted milk chocolate over the white chocolate. Brush evenly over the entire surface of the mold with a pastry brush. Refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

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Footnotes

Cook's Notes:
Tempering the chocolate isn't necessary, but it will prevent your chocolate egg from 'blooming', that is, turning a matte, grayish color after a few days. Tempering ensures your chocolate egg will be shiny and look that little bit more professional!
To prevent finger marks, wear rubber gloves when handling the eggs.