Chocolate Marshmallow Easter Eggs

 

MAKES 12 CHOCOLATE COVERED EASTER EGGS!!!

Ingredients:

Flour to make moulds

3 leaves of gelatine, soaked in cold water (15ml powdered gelatine)

1 cup Sugar

¼ cup water

½ liquid glucose/corn syrup

Vanilla paste

300g milk chocolate

50g white chocolate

Glitter, Icing Flowers, 100’s and 1000’s to decorate

 

Method:

Place the flour in 2 baking trays and press and egg half way into it to form an impression.

Combine the sugar, water and glucose in a saucepan and stir until the sugar has dissolved. Turn up the heat and bring to a boil, cook until the temperature reaches 115°C on a sugar thermometer.

Pour the syrup into the mixing bowl of an electric mixture, and begin beating on high speed.

Add the gelatine bit by bit until it is all incorporated, continue beating until the mixture is thick and creamy and has cooled down to luke warm.

Beat in the vanilla and a little food colouring if desired(I made mine pink).

Gently spoon the mixture into the egg shaped depressions and allow to set in the refridgerator for 3-4 hours.

Melt the 300g chocolate in a baine marie.

Dust any excess flour off the marshmallow and dip the eggs into the chocolate, placing them on a banking paper lined tray to set.

When the chocolate has set, you can eat them as they are, or decorate them with the white chocolate, glitters, flowers and 100’2 and 1000’s

HAPPY EASTER.