Here’s an easy peasy Easter recipe that I tried out this year. If you’re after some chocolatey loveliness, this is worth trying. Inspired by a recipe I found on Sally’s Baking Addiction’s blog.
You can always do it with different toppings now that Easter is over! What about using maltezers and M&Ms? I might try that next!
- 100g dark chocolate
- 100g milk chocolate
- 200g white chocolate
- 70g bag mini eggs
- 100s and 1000s (sprinkles)
Melt together the dark and milk chocolate either over a bain marie or in 20 second bursts in the microwave.
Spread onto baking paper on a baking tray and leave to harden a bit in the fridge for 10-20 minutes. Make sure it’s not too hard or the white chocolate will not stick to it and will separate when you break it up.
Melt the white chocolate and leave to cool slightly before spreading over the dark chocolate. Cover with mini eggs (either smashed up a bit with a rolling pin or left whole) and the 100s and 1000s.
Leave to harden for about an hour and break or cut up into pieces.