Name: Chocolate rocky road eggs
Prep time: 15 min
Total time: 15 min
Ingredients: Filling; 1 cup chopped marshmallows; 2 50 gram cherry ripe bars, chopped; 100 gram milk chocolate, melted; 1/4 cup halved unsalted peanuts; 1 tablespoon flaked coconut; 200 gram white chocolate

Ingredients

Filling

1 cup chopped marshmallows

2 50 gram cherry ripe bars, chopped

100 gram milk chocolate, melted

1/4 cup halved unsalted peanuts

1 tablespoon flaked coconut

200 gram white chocolate

Method

1.Place white chocolate in a microwave-safe bowl. Microwave on medium-high (70%) power in 30-second bursts, stirring after each, until chocolate is melted.

2.Thinly coat 4 medium Easter egg moulds (or 8 small ones) with melted chocolate using a pastry brush.

3.Place in fridge for 5 minutes to firm. Brush over a second layer of chocolate and allow to set. Gently remove chocolate shells from moulds.

4.To make filling; in a medium bowl, combine all ingredients.

5.Spoon mixture into chocolate egg halves. Arrange on a tray and chill for 10 minutes.

6.Decorate with ribbon, if desired.

Make regular Easter eggs by melting chocolate above and painting (or filling) moulds as directed. If filling for solid eggs, tap on bench to remove air bubbles. Join halves together by brushing edges with extra melted chocolate. Press together and roll edges in sprinkles. Chill and store in the fridge in an airtight container.
Note

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Ingredients

Method

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