Prepare the Candy Melts as per the packet instructions. Don’t worry about melting too much chocolate for the eggs, you can always re-heat any excess once it has hardened and use it again next time.
Top tip! Make sure to keep an eye on the Candy Melts when heating in a microwave; check them often and thoroughly stir the melts regularly to prevent them from becoming over-melted and burning.
Once the Candy Melts have softened to a pourable consistency with no lumps, it’s time to use them within the moulds. Drop two teaspoons of Candy Melts into each half of the egg mould and, using a pastry brush or silicone baking brush, paint the inside of the moulds with the Candy Melts. Make sure to cover the entire inside of the mould with a thin layer. This will prevent any air bubbles.
Using a sharp knife, scrape away any excess chocolate from around the top edge of the mould, then turn both halves of the egg over and onto the prepared greaseproof paper, so the open sides are touching the paper. Place them in the fridge for 30 minutes to set.
As soon as any excess chocolate (used in steps 2-3) has completely set, re-melt the Candy Melts. Top tip: It’s easier and faster to melt if the candy is chopped into small pieces