Ingredients
Method
1.Place white chocolate in a microwave-safe bowl. Microwave on medium-high (70 per cent) power in 30-second bursts, stirring after each, until melted.
2.Thinly coat 8 small or 4 medium Easter egg moulds with melted chocolate using a pastry brush. Place in fridge 5 minutes to firm. Brush over a second layer of chocolate and allow to set. Gently remove chocolate shells from moulds.
3.FILLING. In a medium bowl, combine all ingredients. Spoon into chocolate egg halves. Arrange on a tray and chill 10 minutes. Decorate with ribbon if desired.
For a change, try filling the egg halves with Easter novelties or lollies before joining halves together. For a special touch, use coloured writing gel or fudge to decorate eggs with flowers of anything that takes your fancy. Find them in the baking aisle of your supermarket.
Note
