Give your kids an interactive Easter experience with these hollow chocolate eggs filled with mini eggs
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | Makes 3 |
| Cuisine | European |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 1140 |
| Fat | 60.4g |
| Saturates | 38.4g |
| Protein | 18.4g |
| Carbs | 124.8g |
| Sugars | 28.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Chop the dark chocolate and place it in a microwave-safe bowl along with the coconut oil. Microwave on low, stirring every 30 seconds, until completely melted.
2
Stir in the cereal and desiccated coconut.
3
Divide the chocolate mixture between the moulds, pressing down firmly and evenly.
4
Refrigerate for 2 hours or until set.
5
Carefully remove the egg halves from the moulds.
6
Place a third of the candy eggs into 3 egg halves.
7
Gently heat a non-stick pan over a low heat and melt the edges of half the eggs. Lightly press the remaining egg halves onto the filled egg halves to seal.
8
Refrigerate for 30 minutes or until set.
