Turn a clean, empty mug or bowl upside down. Place two milk chocolate buttons on top, side by side.
Using a teaspoon, put a small blob of melted chocolate between the two buttons.
Stick a creme egg on top, pointy end up and hold it in place until the chocolate sets. If your kitchen is warm, this may take a while. If you like, you can push half a cocktail stick into the lower back of your egg and use this as a stand to hold the egg in place until the chocolate sets.
When the chocolate is completely set, turn the bowl right side up, holding the egg carefully underneath. Pour a tiny bit of hot water into the bowl. Within seconds, you should be able to rotate the egg underneath and free it from the bowl with its legs still attached.
Using a dab of melted chocolate as 'glue', stick a milk chocolate button to the lower part of the egg to make a tail. If you used a cocktail stick earlier, this is an easy opportunity to cover up the hole.
Flip the egg over and stick two more milk chocolate buttons either side of the egg to make the wings.
Make the eyes by sticking two white chocolate buttons to the upper front of the egg.
Use a sharp knife to carefully cut an orange button into a triangle shape. If you're doing this activity with kids, I find it's easiest to cut these to shape for them before you start.
Stick the orange beak to the egg, just below the eyes. It's really starting to look like a chick now!
Use a little black writing icing to apply a pupil to each eye. You can also do this with melted chocolate and a cocktail stick, if you prefer.
For an optional crest, stick half an orange button to the top of the egg. It helps to trim a slight curve into the cut edge of the button to that it fits neatly against the curve of the egg.
Repeat for the other eggs and you're done!
If you're feeling extra creative, you can use the offcuts to make different types of crest, different coloured feet, wings or eyes, different candy details, or use different coloured writing icing pens for extra detail.