adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Classic chocolate eggs
0 Likes
Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Have a fun family baking day with Easter treats.
Ingredients:
  • 125g dark chocolate melts, melted
  • 125g milk chocolate melts, melted
  • 125g white chocolate melts, melted
  • 50g bar chocolate-coated honeycomb
  • 180g (1/2 cup) Caramel Top ‘n’ Fill
  • 100g milk chocolate, chopped
  • 80.80 gm thickened cream
  • 2 x 35g bars Peppermint Crisp, finely chopped
  • 100g white chocolate, chopped
  • 40.00 ml pistachio kernels, finely chopped
  • 100g Turkish delight, finely chopped
Instructions:
  • Fill sixteen Easter egg moulds with dark chocolate, spread a thin layer inside using a spoon or paintbrush, and chill until set. Transfer the shells to a tray. Repeat the process with dark chocolate to make 32 halves, and then repeat with milk and white chocolate.
  • Prepare the dark chocolate filling by crushing the honeycomb, then mix it with caramel in a small bowl. Fill the dark egg shell halves with the mixture, brush the edges with melted dark chocolate, and press the halves together. Refrigerate for 1 hour until set.
  • Create a luscious milk chocolate filling by gently mixing the chocolate and cream in a small saucepan over low heat until velvety. Let it rest for 15 minutes until it's nearly firm, then add in the Peppermint Crisp. Fill the milk chocolate egg shell halves with this delightful mixture. Seal the edges by lightly brushing them with some of the leftover melted milk chocolate and carefully pressing the halves together. Chill in the fridge for 1 hour until firm.
  • Create the white chocolate filling by melting the white chocolate and cream together in a small saucepan over low heat until smooth. Allow it to rest for 15 minutes until nearly set, then mix in the pistachios and Turkish delight. Fill the white egg shell halves with the filling, seal them by brushing the edges with some melted white chocolate, and press them together. Chill in the fridge for an hour until completely set.

Similar Recipes