Name: Chocolate eggs
Yield: 18
Ingredients: Milk chocolate eggs filled with caramel; 220 gm (1 cup) caster sugar; ½ cup pouring cream; 225 gm milk chocolate melts, melted; 12-hole (2 tsp-capacity) plastic Easter egg mould tray; White chocolate eggs filled with Turkish delight; 225 gm white chocolate melts, melted; 180 gm rose-flavoured turkish delight, cut into 1cm pieces; 12-hole (2 tsp-capacity) plastic Easter egg mould tray; Dark chocolate eggs filled with hazelnut and rum-soaked raisin ganache; 40 gm (¼ cup) raisins, coarsely chopped; 40 ml rum; 1/3 cup pouring cream; 150 gm dark couverture chocolate, coarsely chopped; 35 gm (¼ cup) roasted hazelnuts, coarsely chopped; 225 gm dark chocolate melts, melted; 12-hole (2 tsp-capacity) plastic Easter egg mould tray

This recipe makes about 18 of each type of Easter egg.

Ingredients

Milk chocolate eggs filled with caramel

220 gm (1 cup) caster sugar

½ cup pouring cream

225 gm milk chocolate melts, melted

12-hole (2 tsp-capacity) plastic Easter egg mould tray

White chocolate eggs filled with Turkish delight

225 gm white chocolate melts, melted

180 gm rose-flavoured turkish delight, cut into 1cm pieces

12-hole (2 tsp-capacity) plastic Easter egg mould tray

Dark chocolate eggs filled with hazelnut and rum-soaked raisin ganache

40 gm (¼ cup) raisins, coarsely chopped

40 ml rum

1/3 cup pouring cream

150 gm dark couverture chocolate, coarsely chopped

35 gm (¼ cup) roasted hazelnuts, coarsely chopped

225 gm dark chocolate melts, melted

12-hole (2 tsp-capacity) plastic Easter egg mould tray

Method

Main

1.For milk chocolate eggs, place sugar and 2 tbsp water in a heavy-based saucepan, stir continuously over low heat for 2 minutes or until the sugar dissolves, then increase heat to medium-high and cook until golden. Remove pan from heat and, taking care as mixture will spit, carefully add cream and stir until combined. Transfer caramel to a bowl and stand until cooled.

2.Place a spoonful of melted chocolate into each hole and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Fill each egg half with caramel, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep, refrigerated, in an airtight container for up to 1 week.

3.For white chocolate eggs, place a spoonful of melted chocolate into each hole of Easter egg mould tray and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Place a piece of turkish delight into each egg half, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep in an airtight container in a cool, dark place for up to 5 days.

4.For dark chocolate eggs, place raisins in a small bowl, pour in rum and stand for 30 minutes. Heat cream in a small saucepan until it just comes to the boil, then pour over chopped chocolate in a bowl and stir until chocolate has melted. Add raisins, soaking rum and hazelnuts and stir to combine. Place ganache in the refrigerator until firm.

5.Place a spoonful of melted chocolate into each hole of Easter egg mould tray and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Fill each egg half with ganache, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep, refrigerated, in an airtight container for up to 1 week.