Cooking Steps
Roughly, chop the chocolate slabs into small pieces.
Add water to a vessel and heat it over low flame on the stove.
Transfer all the chopped chocolate pieces into a bowl.
Now, place the bowl in the vessel that is boiling over the stove. This is called double boil method.
Stir the chocolate, occasionally so that it melts easily. Hold the bowl while doing so, to ensure that the water doesn't enter the bowl.
Once done, take it off the stove and allow it to cool down to room temperature. Ensure the chocolate is still in liquid form.
Grease the moulds, using your finger tip with a little butter.
Using a spoon, fill the easter egg moulds, smear chocolate around the mould well. Make sure the layer is not too thick nor thin. Fill all the moulds.
Using a butter knife, scrape the uneven edges of the mould to make it smooth.
Place a butter paper over the mould and flip it to the other side to allow excess chocolate to fall out. Let it rest for around 15 minutes.
Now, place the mould in the fridge for 10-15 minutes to allow it to set completely.
Once done, squeeze the moulds gently to remove the chocolate shells out in one piece.
Brush the edges of the shells and fit two halves together to make it a complete egg. Repeat the process to make complete eggs of the remaining halves.
Allow it to rest for a few minutes to let the egg set.
Sprinkle white chocolate shavings over a few eggs and wrap it with decorative aluminium foil.
Depending on the size of the egg, you can insert a surprise toy to make it interesting.