- 20 hollow milk chocolate eggs, 34 g each (6 cm in size)
- ¾ cup caster sugar
- ¼ cup cold water
- 2 tsps powdered gelatin
- ¼ cup just-boiled water
- ½ tsp vanilla essence
- A few drops food colouring of choice
- 50 g milk chocolate
- Mini icing flowers or sprinkles, to decorate
Unwrap eggs and use a sharp knife or thick wooden skewer to gently pierce a small 0.5 cm hole in base of each chocolate egg. Place eggs in an empty carton, hole-side up.
In a small bowl, using an electric mixer, beat sugar and cold water 3 to 4 mins until sugar dissolves completely.
In a small jug, whisk gelatin into hot water, add to sugar mixture with vanilla, beating on high speed until thick and white (this should take 8 to 10 mins). Beat in food colouring of choice to tint to desired shade.
Working quickly, transfer marshmallow into a large piping bag fitted with a plain 0.5 cm nozzle. Pipe mixture into eggs to fill. Allow to set at room temperature, 1 to 2 hours.
Decorate eggs with icing flowers and sprinkles, securing with a little melted chocolate. Allow to dry.
If preferred, decorate eggs with M&M’s instead of icing flowers or sprinkles.
Photo: Bauer/Rob Shaw