Chocolate Easter eggs - recipe

Take an egg and carefully make a hole in the base using a pin or needle, then make this hole larger using a metal skewer or cocktail stick. The hole needs to be about 5mm diameter. Whilst doing this try to break up the yolk inside the egg.

Next make another small hole with a pin or needle in the top of the egg and gently blow through the small hole, over a bowl and the yolk and white will come out. Repeat this until all the egg has come out and do this with all the eggs.

Carefully wash out the eggs with hot water then place in the oven on a low heat for 30 minutes to dry out and sterilise the inside of the egg.

Now melt chocolate in a glass bowl over a pan of simmering water, stirring occasionally until all the lumps have disappeared and the chocolate is smooth. Add the chocolate extract.

Pour the chocolate into a jug, then carefully pour the chocolate into the egg shell through the larger hole, until it is full. Repeat this with the other eggs. Leave to cool and set over night.

When the chocolate has set lightly tap the egg shells with the back of a spoon to crack the shell then peel off the shell to reveal the chocolate eggs.