First you need to temper the chocolate, you can refer to our tempering blog here
Prior to tempering you should ensure your Easter Egg silicone moulds are completely dry.
Once the chocolate is tempered pour into a piping bag then fill the moulds half-way only. Fill another piping bag with peanut butter and then squeeze some peanut butter into each mould and then tap the mold on the bench to flatten the peanut butter. Now fill the rest of the mold with chocolate to the rim and then tap again to get the air bubbles out.
Refrigerate for 15-20 minutes then pop out the eggs from the mold. The eggs can be left as halves or you can stick them together.
To do this heat up a metal tray in the oven and then place on your bench, then while wearing golves carefully place each half egg onto the hot tray for a few seconds only to melt the edges then lift them off and stick them together to make a whole egg.
Click on our video to Make Peanut Butter filled Easter Eggs