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Chocolate mallow eggs
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Prep Time:
20 minutes
Cook Time:
6 minutes
Total Time:
26 minutes
Indulge in Easter treats with a pink marshmallow center.
Ingredients:
  • 120g milk chocolate, chopped
  • 120g dark chocolate, chopped
  • 12 pink marshmallows, halved
  • 20.60 gm milk
Instructions:
  • Place the chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) power for 1 to 2 minutes, pausing to stir every 30 seconds with a metal spoon until it's smooth. Let it cool for 5 minutes.
  • Drizzle 1 teaspoon of melted chocolate into each mould hole, then use the back of the spoon to spread the chocolate up the sides to create a shell. Freeze for 5 minutes or until firm.
  • In a small saucepan over low heat, melt marshmallows and milk together, stirring constantly for 3 to 4 minutes until smooth. Allow to cool for 5 minutes before using.
  • Fill each chocolate shell generously with the marshmallow mixture. Chill until firm, approximately 10 minutes.
  • Gently warm leftover chocolate on MEDIUM (50%) for 10 to 20 seconds until smooth. Drizzle 2 teaspoons of melted chocolate over each egg half to seal filling. Freeze for 10 minutes until firm. Unmold eggs carefully, then package in cellophane bags and tie with a ribbon for an Easter egg hunt.

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