Chomp into these sweet Easter treats, with a gooey pink marshmallow centre.
- Place chocolate in a heatproof microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 5 minutes to cool.
- Spoon 1 teaspoon melted chocolate into each mould hole. Using the back of spoon, spread chocolate up sides of moulds to coat and create an outer shell. Place in freezer for 5 minutes or until firm.
- Meanwhile, place marshmallows and milk in a small saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until melted and smooth. Cool for 5 minutes.
- Spoon 1 teaspoon of marshmallow mixture into each chocolate shell. Freeze for 10 minutes or until set.
- Reheat remaining chocolate on MEDIUM (50%) for 10 to 20 seconds or until melted and smooth. Spoon 2 teaspoons melted chocolate over each egg half to enclose filling. Freeze for 10 minutes or until set. Carefully turn out eggs from moulds. Place eggs in cellophane bags and tie with a ribbon ready for Easter egg hunt.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set