ROCKY ROAD EASTER EGGS

 

THIS RECIPE IS OUT OF A BETTER HOMES AND GARDENS MAGAZINE

Preparation time: 10 minutes plus 30 minutes chilling time

Cooking time:  5 minutes

Serves 4

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300g dark chocolate

100 g milk chocolate

300ml cream

100g marshmallow, roughly chopped

100g Madeira cake, roughly chopped

100g chocolate freckles, roughly chopped

canola oil spray

hundreds and thousands

Step 1.  Break the dark and milk chocolate into pieces in a bowl.  Bring cream to the boil in a saucepan and pour it over the chocolate.  Stir until chocolate has melted, then put bowl over a larger bowl of iced water, to cool.  In another bowl, mix marshmallows with the cake and chocolate freckles.

Step 2.  Spray each egg half-mould half with canola oil and line with plastic wrap, leaving a 1cm overhang.  flatten out any air pockets under the plastic wrap.  When chocolate and cream mixture has cooled to about 30-34 degrees celsius (just below body temperature and still runny), combine it with the marshmallow mixture.  Fill each half-mould with mixture to just above the rim.  Align the 2 halves and gently press together.  Wrap whole egg moulds in plastic wrap and refrigerate for 30 minutes.

Step 3.  When set, remove the eggs from moulds.  Roll in hundreds and thousands.

 

Comments

[Lis]

Hi

Just thought I would say that I love your blog - I too am a scrapbooker and you are now inspiring me to make my hand written recipe books look a bit cuter!
Thanks
Lis :)

[Amber]

Sounds great, but how do the hundreds and thousands stick to the chocolate if it is set?