MINI EGGS
for 10 complete eggs
Ingredients:
120 g chocolate (dark, milk and white)
40 g chocolate (any type, used to seal the eggs)
2-3 hazelnuts
2-3 glacé cherries or other candied fruit
10 g marzipan
Method:
Melt the three types of chocolate in separate bowls and then add a little of each to three icing bags/paper cones.
Leave the rest in the bowls.
Fill the bows in the moulds using each type of chocolate.
Then place the mould in the fridge for 10 minutes.
Use a spoon to half fill the moulds with the rest of the chocolate, but using a different colour, and then add a hazelnut, glace cherry, candied fruit or marzipan.
Fill to the top with more chocolate. Use your imagination to combine the different types of chocolate and colours.
Return to the fridge for 1 hour and then remove from the moulds.
Form the complete eggs by sealing with a little melted chocolate.
