Chocolate freckle Easter eggs
This homemade Easter eggs recipe is a bright and fun way to add a personal touch to your Easter celebrations, and get little hands involved!
- 30 mins preparation + standing and refrigeration time
- Makes 24 eggs
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Ingredients
- 1/2 cup (125ml) thickened cream
- 450 grams milk chocolate, chopped finely
- 205 grams packet Oreo cookies
- 1 cup coloured sprinkles, cashous, 100's & 1000's (nonpareils)
Method
- 1Bring cream to the boil in a small saucepan. Pour cream over chocolate in a medium heatproof bowl. Stir until chocolate is smooth. (Or, place cream and chocolate in a heatproof bowl. Place bowl over a medium saucepan of simmering water; stir until mixture is smooth.) Stand at room temperature until mixture starts to thicken.
- 2Meanwhile, process the biscuits until finely crushed. Stir into the chocolate mixture. Refrigerate mixture for about 2 hours, stirring occasionally, or until firm.
- 3Place sprinkles in a shallow bowl. Line a tray with plastic wrap. Roll heaped teaspoons of mixture into egg shapes. Roll chocolate eggs into sprinkles. Transfer to prepared tray. Refrigerate until firm.
- 4Serve Freckle Eggs in paper cases, if desired.
Notes
Not suitable to freeze. Suitable to microwave.
