Rocky Road Easter Eggs by @mainlymonica
What goes well with chocolate? More chocolate. This recipe by @mainlymonica is a chocolate lovers dream. Celebrate your Easter in the kitchen and get your whole family making home-made Easter Eggs.
85g / Chocolate, melted
30g / Table of Plenty Dark chocolate mini rice cakes, broken up
30g / Dried Cranberries
30g / Buckinis or Puffed rice
15g / Shredded coconut
15g / Table of Plenty Almond and Cinnamon Sweet dukkah
110g / Dark chocolate
20ml / Almond milk
1. Find 16 half Easter egg moulds (I used plastic moulds that I found at Spotlight). Start but melting the 80g of chocolate, either in 20sec intervals in the microwave or in a small bowl over hot water. Coat the inside of each Easter egg mould with about 1 teaspoon/5g of melted chocolate, making sure that it is spread out evenly. Place the coated moulds in the fridge to set for 15mins.
2. In a small bowl mix together the rice cakes, cranberries, buckinis/puffed rice, coconut and dukkah, and set aside. Melt the 110g of dark chocolate and almond milk together, either in the microwave or in a small bowl over hot water. Add the melted chocolate to the bowl with the add-ins and mix until everything is well combined. Remove the Easter egg moulds from the fridge and divide the filling between them (approx. 15-16g for each). Place the eggs into the freezer for at least 1 hour to set.
3. Once they have set, carefully remove each egg from their mould (I had to separate the chocolate carefully from the sides of the mould and then tap it out with a knife). You can choose to join the halves to make whole eggs but melting some extra chocolate, placing them together and storing them in a freezer to set or leave them as halves. Store in the freezer in a container for up to 1 month.