Chocolate Easter eggs

Melt 200g dark or cooking chocolate. Pour the chocolate into a set of small egg- shape moulds. The chocolate should fill the moulds. Tap gently a couple of times to release any air bubbles.

Turn the moulds upside down and allow the chocolate to run out, leaving a coating of chocolate in the moulds. Turn the moulds onto their sides (vertical) and allow the chocolate to harden.

Prepare the praline filling:

Heat the oven to 240°C.
Place 100 g blanched almonds in a roasting pan and roast in the oven until golden brown.
Remove from the oven and rub the hazelnuts between two clean dish clothes to remove the skins.
Blend nuts in a liquidizer with 100g sugar to form a smooth paste and stir in 100g melted dark chocolate and 1ml vanilla essence.

Pipe the filling into the chocolate shells, which should be three- quarters full. Allow the filling to set in the fridge for a few minutes.

Pour melted chocolate over the set filling and scrape off excess with a palate knife. If you want to make filled half-shells instead of eggs, allow to set properly and remove from the mould.

Press two prepared moulds together, making sure that the shapes are lined up and matching. Press together and squeeze out excess chocolate. Allow to set properly before pulling the moulds apart.

Pull the moulds apart carefully. If the chocolate sticks, twist the moulds carefully to release the chocolate. Cover chocolates in coloured aluminium paper or wrap in cellophane as a lovely Easter gift.