• Melt the chocolate wafers in 30 seconds increments, until melted. If dying chocolate, color it after melted.
• Spoon chocolate into your mold, backfilling with your spoon or offset spatula.
• Freeze for 2 minutes, then remove from freezer.
• Do a second layer of chocolate into each mold.
• Freeze for 5 minutes.
• Remove from freezer and put gloves on.
• Gently tap out chocolates from the mold.
• Fill half the egg shells with hot-chocolate powder.
• Heat metal tin in the oven for a few minutes. Remove from heat and place in your work space.
• Melt the edges of one egg half slightly, then place it ontop of another half to create an egg shape. Push the halves together and set aside.
• Continue until finished with all eggs.

Decorate, optional.

Serving

• To serve, place into a large mug.
• Add 8 ounces of hot liquid (milk or water) and quickly stir.
• Enjoy!