Large Easter Eggs
- Break the chocolate into pieces and place into a heatproof bowl. Sit it over a small pan of simmering water, a bain marie, and wait for the chocolate to melt. Stir the chocolate occasionally and once it has melted remove from the heat.
- Allow the chocolate to cool slightly, and then mix in the chopped peanuts.
- Use a pastry brush to spread a thick layer of chocolate around each of the four large mould halves. Put the moulds into the fridge to harden and then repeat this step four or five times until you have a good layer of solid chocolate for your shells.
- Once you have a thick enough layer place the eggs into the fridge to harden completely.
Mini Easter Eggs
- Set aside 2 tbsp. of the melted chocolate to stick the large eggs together at the end. Use the rest of chocolate to make mini chocolate peanut butter eggs.
- Drizzle a little peanut butter into each of mini egg moulds and put into the freezer to harden.
- Once the peanut butter has hardened use a tsp. to fill the rest of the mini egg moulds with chocolate.
- Place in the fridge to harden, or freezer if you’re looking for quicker results
Peanut Butter Mousse
- Place all of the ingredients for the mousse into a blender and blend until smooth.
- Fill 2 of the large egg halves with the mousse, and then place into the freezer for 30 minutes to firm up
To Assemble the Eggs
- Fill 1 of the large halves with a handful of the mini peanut butter eggs.
- Re-melt the 2 tbsp. of chocolate you set aside and brush around the edges of each of the large eggs halves.
- Carefully place the 2 halves with the mousse together, sealing any gaps with a little chocolate. Repeat this step for the other large egg.
- Store the eggs in the fridge until you are ready to eat.
The egg with the peanut mousse should be eaten within 3 days.