Easter Special: Make your own chocolate egg

Unless you live nearby, or are lucky enough to be travelling home for the weekend, chances are, you will be spending Easter alone. This year, no traditional family lunches, Spring Break fell a little too early. It seems that the University of St Andrews administration has forgotten that we are in the third oldest university in the English-speaking world, in a Christian country, where Easter is the most important Christian holiday, or, more simply, the fact that every other university in the UK has normal holidays. Apparently traditions only matter if you wear get to wear gowns and get drunk.

But despite everything, there is one thing that always makes everything better. You guessed it: chocolate. To make Easter feel a bit more festive even when away from home, make your own chocolate egg. This recipe is easy and it does not require a mould!chocolate-183543_1280

You will need:

  • 1 balloon
  • 1 pin
  • Good quality chocolate. Depending on the size of your egg, from 200g to 500g.
  • Sunflower or vegetable oil


  1. Over a pot of boiling water, place a heat-proof container and melt the chocolate in a bain-marie.Although tempering chocolate is what makes the final result so smooth, if you do not own a thermometer, don’t worry- most students don’t. The final effect will not be as perfect, but it’s nothing that a little bit of decorating can’t fix.
  2. Once all the chocolate has melted, let it cool down, or it might pop the balloon.
  3. Blow up the balloon to the desired size and tie it off.
  4. Take a napkin and dip in in the oil. Use it to oil the balloon.
  5. Take the balloon from the tied end and dip it in the chocolate until it is all covered.
  6. Put it in the fridge to cool down for some hours.
  7. Repeat the same process at least two times more, or until the chocolate layer is as thick as you want. If you want, this is the time to decorate it.
  8. Put the final chocolate covered balloon in the freezer for at least 6 hours, or better overnight.
  9. In the morning, retrieve from freezer and, carefully, use a pin to make the balloon pop inside chocolate shell.
  10.  Enjoy!


Images courtesy of pixabay and myrecipebook.