Bored of normal hollow easter eggs that you could eat in 60 seconds flat? If so, the solid easter egg is the food of choice for you!. Depending on the size of the easter egg you will need different amounts of chocolate and time to make it, I'd say about 1 hour making time and 100g of chocolate for a 5cm high egg, 2 hours and 200g for a 9cm egg, and it's anybody's guess how long you'd need for a >10cm easter egg!
Step 1: Tools & Ingredients
I was working with an egg about 9cm high, so I managed to fill it with slightly less than a whole 230g bar of Cadbury's chocolate (Eating some along the way!), so any less than 200g may be insufficient. When unwrapping the egg, try to keep the foil and packaging in good condition if you intend to re-wrap it or give it to someone.
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.
Step 2: Getting Started
Begin by cutting a 3cm cap from the top of the egg. Too wide, and there will be too much chocolate in it when you re-attach it, too thin and you will find it difficult dropping the melted chocolate in. Wrap the bottom part up to the hole in clingfilm, and place it in the ice/water filled container, then put it in the fridge to slow the ice's melting. Put the lid on a plate to one side.