Photo of Decorated Easter egg by WW

Decorated Easter egg

Points® value
Total Time
50 min
30 min
20 min
Create your own chocolate egg for a personalised treat you just can’t buy on the high street. The whole egg is 79 PersonalPoints, so break it into 12 separate portions and dip into them as a tracked treat.


Dark Chocolate

150 g, good quality, broken up

White Chocolate

75 g, good quality, broken up

Rainbow sprinkles

30 g


  1. Put the dark chocolate in a heatproof bowl and set it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, about 5 minutes, then leave until cool but still runny.
  2. Spoon 20g of melted chocolate into one of the egg moulds and spread evenly over the inside with the pastry brush. Be sure to cover the sides thickly – this will make it easier to join the edges. Repeat with the other mould. Leave in a cool place to set, then chill in the fridge for 10 minutes.
  3. Reheat the remaining chocolate and repeat, adding a second layer to each mould. Leave in a cool place to set, then chill in the fridge for 10 minutes. Repeat for a third time, but this time, chill in the fridge for 40 minutes.
  4. Remove from the fridge and use a knife to scrape off any excess around the rim to give a clean edge. Turn out onto greaseproof paper, carefully pulling away the moulds.
  5. Place a large frying pan over a low heat. Holding one egg shell in each hand, put the edges down onto the pan for 1-2 seconds to melt slightly; immediately press them together to seal the egg. Leave in a cool place to set.
  6. Melt the white chocolate and transfer to a piping bag. Pipe designs on the egg, pressing on any decorations. Leave to completely set.


You will also need a 16cm chocolate egg mould and a clean pastry brush