Classic chocolate eggs

Set a date with the kids to get into the kitchen and make these Easter goodies.

Recipe «Classic chocolate eggs» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 125g dark chocolate melts, melted, 125g milk chocolate melts, melted, 125g white chocolate melts, melted, 50g bar chocolate-coated honeycomb, 180g Nestle Caramel Top ‘n’ Fill , 100g milk chocolate, chopped, 2 tbsp thickened cream, 2 x 35g bars Nestle Peppermint Crisp, finely chopped , 100g white chocolate, chopped, 2 tbsp thickened cream, 2 tbsp pistachio kernels, finely chopped, 100g Turkish delight, finely chopped.

Ingredients:

• 125g dark chocolate melts, melted 
• 125g milk chocolate melts, melted 
• 125g white chocolate melts, melted 
• 50g bar chocolate-coated honeycomb 
• 180g Nestle Caramel Top ‘n’ Fill 
• 100g milk chocolate, chopped 
• 2 tbsp thickened cream 
• 2 x 35g bars Nestle Peppermint Crisp, finely chopped 
• 100g white chocolate, chopped 
• 2 tbsp thickened cream 
• 2 tbsp pistachio kernels, finely chopped 
• 100g Turkish delight, finely chopped 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.