1 12-ouncepackage milk chocolateI used Wilton Candy Melts for this recipe
1/4teaspoonyour favorite food coloring
Candy for decorating
In a microwave safe bowl, melt the 1/2 the chocolate in the microwave in 30 second intervals mixing well each time until the chocolate is smooth.
Carefully spoon about 2-3 tablespoons into each cavity of the egg mold and tilt around until the entire surface of the egg has a light coating of chocolate. Chill in the refrigerator until hard, approximately 5-10 minutes.
Melt the remaining chocolate in the microwave and repeat the procedure to coat the mold with another layer of chocolate. Chill until hardened.
While the egg is chilling, mix the sugar and milk in a large bowl using a hand mixer on med speed until smooth. If the icing is too loose, add more sugar. If the icing is too crumbly, add more milk. The icing needs to be stiff so it doesn't slide off the egg. Mix in the food coloring until desired shade is achieved.
Using a pastry bag fitted with a straight tip, pipe the name on the top of the egg and add a little dot as the "glue" for your decoration, if using. Change the tip on the pastry bag to a star tip and pipe little stars around the edge of both the top and the bottom of the egg. Allow the icing to harden before packaging or placing in a basket.
The egg can be made up to 7 days in advance and stored in a cool, dry place.