You will need:

200 grams chocolate

2 Vanilla pods

500ml 16fl oz double cream

2 egg yokes

5 oz sugar

2/4 inch Egg molds

Melt the chocolate in a bowl above a simmering boiling water, brush the melted chocolate into the molds, keeping the chocolate as thin as possible. Leave to set in the fridge for at least half an hour.

Now boil the cream and add the sugar and the seeds from the vanilla pod, add the vanilla skins as well. Take of the heat and allow to stand for a couple of minutes. Whisk the egg yokes and pure the warm cream over them, make sure you keep stirring. Past through a sift and allow to cool completely. Pour into the chocolate egg halves, do not pour the mixture to the top your aiming for 3 quarters of the way. Now place for one hour in the freezer to set.

Take the eggs out of the freezer and heat the blade of a knife in boiling water. Pop the eggs out of their moulds and run the hot blade over the seams of the eggs to melt the chocolate slightly. Stick the two sides of the eggs together and place back in the freezer. Take out 5 minutes before serving, I like serving these in egg with chocolate bread soldiers to dip.

The amount of people this recipe will serve differs due to the size of the egg mold you use. Let me know how you get on!