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How to make Choc mallow Easter eggs

Yield = 15
Prep time: 2:20
Cook time: 0:10
Total time: 2:30

Ingredients

  • 1kg icing sugar mixture
  • 1/2 cup caster sugar
  • 2 teaspoons powdered gelatine
  • 1 teaspoon vanilla essence
  • 3 drops red food colouring
  • 200g milk chocolate, chopped

Method

  • Step 1 Wash and dry egg. Reserve 2 tablespoons icing sugar. Arrange remaining icing sugar in a 5cm-deep, 23cm x 29cm (base) baking dish. Smooth surface. Press egg halfway into sugar to form an egg-shaped indent. Repeat to form 15 indents, leaving 2.5cm between each indent.
  • Step 2 Combine caster sugar and 1/3 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar dissolves. Add gelatine to caster sugar mixture. Simmer, stirring, for 1 to 2 minutes or until gelatine dissolves. Transfer to a bowl. Allow to cool for 10 minutes.
  • Step 3 Using an electric mixer, beat mixture on high speed for 8 minutes or until white and very thick. Add vanilla and red food colouring. Beat for 1 to 2 minutes or until mixture is pale pink.
  • Step 4 Working quickly, spoon 1 rounded tablespoon of mixture into each of the 15 indents. Smooth tops. Refrigerate for 1 hour or until set (tops will still be slightly sticky to the touch). Dust marshmallow eggs with reserved icing sugar, gently remove shaking off excess icing sugar.
  • Step 5 Line a baking tray with baking paper. Place chocolate in a microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth.
  • Step 6 Using a fork, dip each marshmallow egg into chocolate, shaking off excess. Place on tray. Refrigerate until set. Serve.