Good morning :0)
Well as Easter is nearly upon us again, i thought i would share one of the favourites of the Hanigan household at this time of the year.
Making these delicious eggs was on the agenda for this weekend, but the kids have been blowing and dyeing eggs instead, (pics later), so this has been put off till through the week. Which probably is a good idea as they are just far to tempting sitting in the fridge.
So this is last years batch. If you are looking for a lovely handmade treat and something the kids can help with, then this is for you!!
THIS RECIPE IS OUT OF A BETTER HOMES AND GARDENS MAGAZINE
Preparation time: 10 minutes plus 30 minutes chilling time
Cooking time: 5 minutes
300g dark chocolate
100 g milk chocolate
100g marshmallow, roughly chopped
100g Madeira cake, roughly chopped
100g chocolate freckles, roughly chopped
canola oil spray
hundreds and thousands
Step 1. Break the dark and milk chocolate into pieces in a bowl. Bring cream to the boil in a saucepan and pour it over the chocolate. Stir until chocolate has melted, then put bowl over a larger bowl of iced water, to cool. In another bowl, mix marshmallows with the cake and chocolate freckles.
Step 2. Spray each egg half-mould half with canola oil and line with plastic wrap, leaving a 1cm overhang. flatten out any air pockets under the plastic wrap. When chocolate and cream mixture has cooled to about 30-34 degrees celsius (just below body temperature and still runny), combine it with the marshmallow mixture. Fill each half-mould with mixture to just above the rim. Align the 2 halves and gently press together. Wrap whole egg moulds in plastic wrap and refrigerate for 30 minutes.
Step 3. When set, remove the eggs from moulds. Roll in hundreds and thousands.
PS, make sure you use "nice" chocky, not cooking chocky.... soooo much nicer ;0)
Let me know if you try it out and what you think.
btw, we always make a double batch, we must be piggies ;0)