Hot Chocolate Marshmallow Easter Eggs

Ingredients

Chocolate Shell

  • 500 g dark chocolate, chopped
  • 1 Sachet of Cafe Enrista Hot Chocolate

Marshmallow Filling

  • 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

Directions

Chocolate Shell

  1. Wrap 12 large egg moulds or eggs tightly with plastic wrap, leaving plastic twisted at one end to make a kind of handle.
  2. 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.
  3. 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.
  4. 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.

Marshmallow Filling

  1. Pour ¼ cup (60 mL) cold water in the bowl of a stand mixer, and sprinkle with gelatine. Let stand.
  2. 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.
  3. 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.
  4. 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.
  5. Leave to set at room temperature until firm. Refrigerate until needed. Makes 12-16 filled eggs.