Decorated Easter egg

Instructions

1. Put the dark chocolate in a heatproof bowl and set it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, about 5 minutes, then leave until cool but still runny.
2. Spoon 20g of melted chocolate into one of the egg moulds and spread evenly over the inside with the pastry brush. Be sure to cover the sides thickly – this will make it easier to join the edges. Repeat with the other mould. Leave in a cool place to set, then chill in the fridge for 10 minutes.
3. Reheat the remaining chocolate and repeat, adding a second layer to each mould. Leave in a cool place to set, then chill in the fridge for 10 minutes. Repeat for a third time, but this time, chill in the fridge for 40 minutes.
4. Remove from the fridge and use a knife to scrape off any excess around the rim to give a clean edge. Turn out onto greaseproof paper, carefully pulling away the moulds.
5. Place a large frying pan over a low heat. Holding one egg shell in each hand, put the edges down onto the pan for 1-2 seconds to melt slightly; immediately press them together to seal the egg. Leave in a cool place to set.
6. Melt the white chocolate and transfer to a piping bag. Pipe designs on the egg, pressing on any decorations. Leave to completely set.