- 500 g dark chocolate, chopped
- 1 Sachet of Cafe Enrista Hot Chocolate
- ½ cup (125 ml) water, divided
- 15ml unflavoured gelatine
- ½ cup (125 ml) cold water, divided
- ½ cup (125 ml) sugar
- ½ cup (125 ml) syrup
- 1/8 tsp (0.5 ml) salt
- 1 tsp (5 ml) vanilla
- Wrap 12 large egg moulds or eggs tightly with plastic wrap, leaving plastic twisted at one end to make a kind of handle.
- Place chocolate and the Enrista Hot Chocolate in a small, deep heavy pot over low heat and melt stirring occasionally until liquid. Remove from heat and let cool for 5 minutes or until slightly thickened. Holding plastic handle, dip eggs into chocolate until coated half way up each egg.
- Carefully place eggs (chocolate side up) in a mini muffin pan or egg carton and put in refrigerator for 10 minutes, or until chocolate has set.
- Remove chocolate covered moulds from mini muffin pan or egg carton. Carefully ease plastic and chocolate from moulds. Next peel plastic from the inside of the chocolate to leave a chocolate shell behind. Set shells into mini muffin pans or egg cartons and chill while you make marshmallow fluff.
- Pour ¼ cup (60 mL) cold water in the bowl of a stand mixer, and sprinkle with gelatine. Let stand.
- Combine sugar, syrup, salt and remaining ¼ cup (60 mL) water in a pot and heat over medium-high heat, stirring until sugar is dissolved. Turn heat to high and boil syrup until it reaches 118ºC on a sugar thermometer.
- With the mixer on low speed, carefully pour boiling sugar syrup down the side of the mixing bowl into the gelatine mixture. Turn mixer to high and beat for 5 minutes or until mixture is white and shiny. Beat in vanilla.
- Transfer fluff to a large clean piping bag and pipe into prepared chocolate eggshells. If you do not have a piping bag, cut a corner off a baggie, add the marshmallow fluff and pipe it in through the corner. You can also spoon it in but it doesn’t look as pretty. Sandwich egg halves together if desired.
- Leave to set at room temperature until firm. Refrigerate until needed. Makes 12-16 filled eggs.