Step 1: Tools & Ingredients
Have ready a glass or measuring jug slightly larger than your egg, and fill it about 1/3 of the egg's height with water and ice. The cooling part is esential to make sure your egg doesnt escape all over the kitchen.
Also, to melt the chocolate, have a pan about 2/3 full of hot water and suspend a pyrex bowl in it, so that it will not get the inside of the bowl wet, but it will heat the bottom and most of the bowl's walls. Alternatively, use 20-30 second bursts in the microwave, so as not to burn the chocolate.