Instructions: Pour about 1 cup of chocolate into a small mixing bowl; swirl in food color with a wooden skewer or toothpick until desired tint is achieved. (Tint just before molding.)

Lightly dust the inside of two-piece chocolate mold with cocoa powder. Fill each half of the mold with tinted chocolate; tap mold down firmly to release air bubbles. Scrape across surface with an offset spatula.

Match the sides of the mold, flip, and shake to remove air bubbles. Secure mold with binder clips; refrigerate 3 to 5 minutes, until cool to the touch. Serve immediately.

Can be made several days in advance; store in a cool, dark place.

Makes about 6 dozen small eggs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.