Use a paper towel or clean kitchen towel and wipe the inside of the silicone mold. This will allow your chocolate mold to have a shiny coat on it.
Using a heat safe bowl, pour into the bowl and place the chocolate chips in the microwave for 30 second intervals. Make sure to stir the chocolate after each 30 seconds until completely melted and smooth.
Using a spoon, spoon about 2 tbsp of the chocolate into the mold. Carefully swirl the chocolate to completely coat the inside of the mold, covering completely in a thick even layer. Add more chocolate if needed.
Lightly shake the mold to remove all bubbles.
Place the coated mold into the fridge for 30 minutes or until it’s set.
If you want the chocolate shell to be thicker you can add another layer and repeat the process above. However, if you add 2 layers, the egg is more difficult to break. If only applying one later, gently remove chocolate shell from the mold and back away from the hardened chocolate shell.
Carefully place the mold onto the cookie sheet.
If you want to decorate the egg, now is the time. I melted about 1/2 cup chocolate chips and with a pastry bag and tip, I simple added a dot of the melted chocolate to the egg to fix a chocolate chips. You can add sprinkles, candy, and more! Put the half or halves back in the refrigerator side up to chill for about 15 minutes.
Add candy to the inside of half of the egg.
To seal halves together, put a plate in the microwave and heat for 1 minute. Place a chocolate egg half flat side down (the one without the candy) on the hot plate for a few seconds until the chocolate starts to melt.
Gently press the egg half onto the filled egg half to seal. Place in refrigerator to chill for at least 15 minutes.
Serve on a plate or in an Easter decorative box. Give your kids a plastic or wooden mallet to break open their surprise chocolate egg and dig in!