Preparation time:
Cooking time:
4 serves


  • 300g dark chocolate
  • 100g milk chocolate
  • 300ml cream
  • 100g marshmallows,roughly chopped
  • 100g Madeira cake, roughly chopped
  • 100g chocolate freckles, roughly chopped
  • Canola oil spray
  • Hundreds and thousands
  1. Method

  1. Break the dark and milk chocolate into pieces in a bowl. Bring cream to the boil in a saucepan and pour it over the chocolate. Stir until chocolate has melted, then put bowl over a larger bowl of iced water, to cool. In another bowl, mix marshmallows with the cake and chocolate freckles.
  2. Spray each egg half-mould half with canola oil and line with plastic wrap, leaving a 1cm overhang. Flatten out any air pockets under the plastic wrap. When chocolate and cream mixture has cooled to about 30-34°C (just below body temperature and still runny), combine it with the marshmallow mixture. Fill each half-mould with mixture to just above the rim. Align the 2 halves and gently press together. Wrap whole egg moulds in plastic wrap and refrigerate for 30 minutes.
  3. When set, remove the eggs from moulds. Roll in hundreds and thousands.

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