How to make chocolate Easter eggs

Even if you love chocolate, you can have a bit too much of it. I know, what am I saying? So this Easter, I wanted to make a small-scale Easter treat.

How to make chocolate Easter eggs in the half-shell
Carefully crack the eggs in half, and set aside the yolks and whites for cooking. (Shakshouka, anyone? Perfect Bank Holiday weekend breakfast).
Rinse the shells and scrape out the membrane inside the shell. Wipe dry with kitchen paper.
Melt your choice of milk or dark chocolate (you'll need about 50g to fill four half-shells) in the microwave, or in a bowl set over a pan of simmering water.
Spoon the melted chocolate into the half-shells – no dribbles! – then sprinkle on whatever decorations you fancy. I used edible rose petals (Waitrose, £1.99) and chopped nuts, but sprinkles or even a chocolate mini egg would look good too. Happy Easter!

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