1.To melt chocolate, place in a microwave-safe bowl. Microwave on medium high (70 per cent) power in 30-second bursts, stirring each time until completely melted.
2.Pour chocolate into moulds until full. Tap gently on bench to release air bubbles.
3.Chill until set. Gently remove from moulds. If you need to join moulds to make a solid shape, brush the underside of one half of mould with a little extra melted chocolate and press together.
4.To decorate with sprinkles, brush moulds with a little leftover melted chocolate. Then roll in sprinkles to coat. Place on tray and allow to set. Store eggs in an airtight container in the fridge.
For hollow eggs, paint layers of melted chocolate into moulds and chill until firm. Remove from moulds, brush melted chocolate over edges and press halves together. How many this recipe makes will depend on the size of your moulds. For a marbled effect, swirl white, melted and dark chocolate together in moulds using a toothpick.