Create an edible Easter suprise with these fun chocolate crackle eggs!
- Place 1 1/2 cups choc melts and copha in a microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%), stirring every 30 seconds with a metal spoon, for 1 to 2 minutes or until melted and smooth. Add puffed rice and coconut. Stir gently until well combined.
- Lightly spray eight 8cm x 11.5cm eggshaped moulds with oil. Spoon ½ cup chocolate mixture into each mould. Press mixture firmly and evenly into moulds to cover. Refrigerate for 2 hours or until set.
- Carefully remove egg halves from moulds. Place about 10 candy eggs into each of 4 egg halves. Place remaining chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds with a metal spoon, for 1 minute or until smooth. Spoon chocolate into a snap-lock bag. Snip off 1 corner. Pipe chocolate around top edge of remaining egg halves. Lightly press remaining egg halves onto filled egg halves to seal. Refrigerate for 30 minutes or until set. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set