Set a date with the kids to get into the kitchen and make these Easter goodies.
- Spoon some of the dark chocolate into sixteen 7.5ml (1 1/2-teaspoons) capacity Easter egg moulds. Use the back of a spoon or a small clean paintbrush to spread a thin layer of the chocolate over the inside of each mould. Reserve remaining chocolate. Place the moulds in the fridge until set. Transfer the egg shell halves to a tray. Repeat with some of the reserved melted dark chocolate to make 32 halves. Repeat with the milk and white chocolate.
- To make the dark chocolate filling, crush the honeycomb. Combine the honeycomb and caramel in a small bowl. Divide among the dark egg shell halves. Brush the edges with a little of the reserved melted dark chocolate and press the halves together. Place in the fridge for 1 hour or until set.
- To make the milk chocolate filling, stir the chocolate and cream in a small saucepan over low heat until smooth. Set aside for 15 minutes or until almost set. Stir in the Peppermint Crisp. Divide the filling among the milk egg shell halves. Brush the edges with a little of the reserved melted milk chocolate and press the halves together. Place in the fridge for 1 hour or until set.
- To make the white chocolate filling, stir the chocolate and cream in a small saucepan over low heat until smooth. Set aside for 15 minutes or until almost set. Stir in the pistachio and Turkish delight. Divide the filling among the white egg shell halves. Brush the edges with a little of the reserved melted white chocolate and press the halves together. Place in the fridge for 1 hour or until set.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set