Easter treats :0)

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!!

   ROCKY ROAD EASTER EGGS

 

THIS RECIPE IS OUT OF A BETTER HOMES AND GARDENS MAGAZINE

Preparation time: 10 minutes plus 30 minutes chilling time

Cooking time:  5 minutes

Serves 4

******

300g dark chocolate

100 g milk chocolate

300ml cream

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.

Enjoy

Annette :0) 

btw, we always make a double batch, we must be piggies ;0)

 

 

THIS RECIPE IS OUT OF A BETTER HOMES AND GARDENS MAGAZINE

Preparation time: 10 minutes plus 30 minutes chilling time

Cooking time:  5 minutes

Serves 4

******

300g dark chocolate

100 g milk chocolate

300ml cream

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.

Enjoy

Annette :0) 

btw, we always make a double batch, we must be piggies ;0)

 

Comments

[Lyn Dwyer]

ooh YUMMO!

These look sooooooooo nice Annette.....thanks for the recipe!

xoxo
Lyn

[Debbie Buckland (NZ)]

mmmmmmmmm Fiskars havt more mmmmmmm!!!!

[Lee Mills]

YUMMO - they are truly scrummy xx thanks for sharing

[Annette]

and yours look just divine Mrs Mills, glad you like :0)