Marbled Easter eggs
Makes: 1 egg
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Marbled Easter eggs
Makes: 1 egg
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
914Kcal
Fat
50gr
Saturates
30gr
Carbs
105gr
Sugars
103gr
Fibre
5gr
Protein
9gr
Salt
0.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 150g Belgian dark cooking chocolate (60% cocoa solids), broken up
- 25g Basics white chocolate (this has a good consistency when melted), broken up
- Dr Oetker Gel Food Colour in Sky Blue and Hot Pink
- edible gold glitter spray
Step by step
Get ahead
The egg will keep for a week in an airtight container in the fridge.
- Polish the inside of two 14cm x 9cm half shell Easter egg moulds with kitchen paper. This helps to give the eggs shine and makes them easier to release.
- Melt the dark chocolate in a bowl set over a pan of gently simmering water. Remove from the heat; allow to cool for 10 minutes.
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Melt the white chocolate in a bowl set over a pan of gently simmering water. Divide into 2 bowls, add a few drops of blue colour to one and pink colour to the other and mix thoroughly. Dip your finger into the pink chocolate and smear a thin layer randomly inside the moulds, then put in the fridge to set for 5 minutes. Repeat with the blue chocolate and chill for another 5 minutes.TipIt's really helpful to have cool hands when working with chocolate – wear cotton or vinyl gloves if you have them.
- Pour some of the cooled dark chocolate into each mould, swirling it around to thickly coat the base and sides. Turn the moulds upside down on a wire rack set over a clean tray to catch the drips, then leave to set in the fridge for at least 30 minutes. Scrape any drips into the bowl of chocolate and re-melt, then use to coat the egg with a second layer, ensuring the rim is thickly coated so it will be easier to stick the halves together. Chill for 1 hour.
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To stick the 2 pieces together, warm the oven to 180°C, fan 160°C, gas 4, with a baking tray on the shelf to heat up. Melt the edge of the chocolate eggs by putting them flat-side down on the tray for 5-20 seconds and then stick together; leave to set in the fridge. Decorate with edible gold glitter spray.
Don’t miss our Mini Egg cake recipe
