2teaspoonsshorteningdivided (optional, to thin the melted candy)
2cupspowdered sugar
2teaspoonsmeringue powderor powdered egg whites
3tablespoonswater
Sugar flowers or Easter candy for decorating
Instructions
In a small microwave-safe bowl, carefully melt the chocolate candy melts in the microwave for 30 seconds, and then in increments of 15 seconds, stirring between each cycle. Stop when most of the candy is melted and let the bowl sit for a couple of minutes; the heat of the bowl will continue to melt the candy. Add 1 teaspoon shortening and stir well. If the chocolate isn’t completely melted, return to the microwave for an additional 15 seconds.
Working with one mold at a time, put approximately 2 tablespoons of melted candy in the bottom of the mold and tilt the mold to roll the candy around the sides. Coax it along with the back of a spoon if necessary. Make sure the entire mold is covered with a thin layer, all the way up to the top of the mold, and try to keep it from pooling at the bottom. If it does, remove a little with the spoon.
Repeat until you’ve coated 10 molds, and place the mold in the refrigerator for 10 minutes, or until the candy is firm.
Using the instructions in #1, melt the white candy melts, adding 1 teaspoon of shortening. Let it cool until just barely warm but still fluid, and add a layer on top of the first layer. You may not need quite as much candy for this layer. Work quickly so the first layer doesn’t have a chance to melt. Again, make sure you bring the white layer all the way to the top of the mold, using the back of a spoon if necessary.
When all 10 eggs are coated, return the mold to the refrigerator until very firm – about 30 minutes.
Turn the mold over on a baking sheet or towel and flex gently. If the eggs don’t fall out easily, chill a little longer.
After unmolding eggs, gently trim any extra candy from the top edge with a sharp knife or vegetable peeler, handling the eggs as little as possible. You may want to wear thin plastic gloves or use a paper towel to avoid leaving fingerprints.
Fill 5 of the eggs with candy or treats.
Make royal icing by combining the powdered sugar and meringue powder, and then adding the water a little at a time, beating continuously. Beat on medium high for 3 minutes, adding a little more water if necessary to get an icing with good piping consistency.
Pipe a thin line of royal icing around the top edge of the filled eggs and carefully place the top egg shell over it, pressing gently. Remove any excess icing from the outside with a knife.
Using a pastry bag fitted with a #21 open star tip (or other decorative tip) pipe around the egg, covering the line where the top and bottom meet. Allow the icing to dry thoroughly before moving or decorating the egg.
Tint some of the icing green for leaves and pipe with a small leaf tip. Add decorations of your choice. You can find tips for making flowers with royal icing here.
Notes
Make sure the bowl and utensils you use are completely dry. One drop of water can cause chocolate to “seize” and turn hard.