Not sure about your purchase? No worries! Enjoy a 45day extended return window.
Make your own Easter egg decorated with white chocolate and dried raspberries. Try filing with sweets before sealing the two halves and give as a present.
Lift the Cooking Chef head and fit the heat shield.
Fit the Creaming Beater to the machine.
Attach the Mixer bowl to the machine.
Add 120 g plain chocolate into the Mixer bowl, fit the splashguard.
Heat at 45°C, speed Stir 3 for about 1 minute until all the chocolate is melted.
Remove the bowl from the machine.
Add remaining 80 g plain chocolate into the Mixer bowl.
Stir until melted.
Spoon some of the chocolate into one half of the mould.
Turn the mould to cover the inside of the mould.
Continue to do this for about 30 seconds.
Turn the mould over, above the Mixer bowl and allow the excess chocolate to run out.
Repeat this process with the second half of the mould.
Leave the moulds open side up on a baking tray to set for about an 1 hour.
Remove the egg halves from the moulds.
Warm the baking tray in the oven.
Place the chocolate egg halves edge down on the baking tray.
Allow the edges to melt slightly then press together to seal.
Decorate the egg with melted white chocolate and raspberries.
Leave to set.
Serve
Make your own Easter egg decorated with white chocolate and dried raspberries. Try filing with sweets before sealing the two halves and give as a present.
Lift the Cooking Chef head and fit the heat shield.
Fit the Creaming Beater to the machine.
Attach the Mixer bowl to the machine.
Add 120 g plain chocolate into the Mixer bowl, fit the splashguard.
Heat at 45°C, speed Stir 3 for about 1 minute until all the chocolate is melted.
Remove the bowl from the machine.
Add remaining 80 g plain chocolate into the Mixer bowl.
Stir until melted.
Spoon some of the chocolate into one half of the mould.
Turn the mould to cover the inside of the mould.
Continue to do this for about 30 seconds.
Turn the mould over, above the Mixer bowl and allow the excess chocolate to run out.
Repeat this process with the second half of the mould.
Leave the moulds open side up on a baking tray to set for about an 1 hour.
Remove the egg halves from the moulds.
Warm the baking tray in the oven.
Place the chocolate egg halves edge down on the baking tray.
Allow the edges to melt slightly then press together to seal.
Decorate the egg with melted white chocolate and raspberries.
Leave to set.
Serve