Luxury Homemade Easter Egg

Equipment:

• 1 Egg mould (19cmx13.5cm)

• Melt 200g chocolate over a bain marie until smooth before mixing in 3 crushed Bulé and 75g chopped hazelnuts.
• Coat inside of the egg mould evenly with the chocolate mixture and allow it to dry upside down on parchment for 10 minutes in the fridge.
• Melt the remaining 100g and spread inside of the egg to make sure there are no gaps or thin chocolate.
• Leave in the fridge for 1 hour to ensure fully set.
• Once hard, heat a baking tray and melt the ends of the egg and stick together with 3 Bulé in the middle.
• Heat a palette knife and seal the edges if needed and fill any gaps with remaining melted chocolate.
• Return to the fridge for 30 minutes.