This 'Rocky Road'
version is stuffed
with marshmallows,
honeycomb and chocolate
covered mini eggsCHOCOLATEWWW.FOODHEAVENMAG.COM APRIL baking heaven 11
Chocolate marbled
Easter eggs
MAKES 2 EGGS
sunflower oil, for brushing
275g (10oz) unsalted butter
150g (5oz) golden syrup
225g (8oz) dark chocolate (70%
cocoa solids)
130g (4¼oz) Maltesers
100g (3½oz) mini chocolate eggs
40g (1½oz) mini marshmallows
100g (3½oz) Rich Tea biscuits,
broken
100g (3½oz) digestive biscuits,
broken
25g (1oz) melted white chocolate
1 Start by brushing 2 large 16.5x11cm
(6½x4¼in) plastic Easter egg moulds
with a little sunflower oil and place them
in the refrigerator to chill.
2 Place the butter, syrup and chocolate in
a large saucepan and melt together gently
over a medium-low heat. Leave to cool.
3 Measure the remaining dry ingredients
together in a large bowl. Pour over the
melted chocolate liquid (reserving 3-4
tbsp) and stir until fully coated.
4 Fill a piping bag with the melted white
chocolate and swizzle over the base and
sides of the mould. Return to the
refrigerator until the chocolate has set.
5 Brush the moulds with a little of the
reserved melted chocolate syrup. Spoon
the chocolate biscuit mixture into each
egg until packed full, but not overloaded.
6 Spoon the remaining chocolate liquid
over the back of the eggs to help level
and fill any spaces.
7 Cover and wrap each egg mould with
clingfilm, pressing down flat.
Refrigerate until firm – this can take
2 hours, but they can be kept in the
fridge until required for up to 14 days.
To finish
1 Simply remove the egg from the
refrigerator and allow to stand at
room temperature for 5 minutes.
Remove the clingfilm and carefully, but
firmly, press the mould to release the
suction and the egg will easily drop out.
Best served chilled. The eggs will keep
for up to 14 days.