This attractive chocolate treat makes a perfect alternative gift instead of Easter eggs, and it’s easy enough for kids to make too
Prep:20 mins
Makes enough for 6-8 gift bags
3 x 200g bars milk chocolate2 x 90g packs mini chocolate eggs1 heaped tsp freeze-dried raspberry pieces – or you could use crystallised petals
STEP 1Break the chocolate into a large heatproof bowl. Bring a pan of water to a simmer, then sit the bowl on top. The water must not touch the bottom of the bowl. Let the chocolate slowly melt, stirring now and again with a spatula. For best results, temper your chocolate (see tip).STEP 2Meanwhile, lightly grease then line a 23 x 33cm roasting tin or baking tray with parchment. Put three-quarters of the mini eggs into a food bag and bash them with a rolling pin until broken up a little.STEP 3When the chocolate is smooth, pour it into the tin. Tip the tin from side to side to let the chocolate find the corners and level out. Scatter with the smashed and whole mini eggs, followed by the freeze-dried raspberry pieces. Leave to set, then remove from the parchment and snap into shards, ready to pack in boxes or bags.
