RECIPE: Crack into Easter prep
INGREDIENTS: 200g white cooking chocolate
200g milk cooking chocolate
½ cup thick double cream
2 Easter egg mould sheets with 12 shapes in each
METHOD: Place half the white chocolate over a double boiler and stir gently until smooth.
Reserve 2 tablespoons of the chocolate and set aside.
Using a clean pastry brush, paint a thin layer of chocolate over one egg mould sheet.
Do exactly the same with half the milk chocolate, setting aside 2 tablespoons.
Paint the remaining sheet with the milk chocolate. Leave aside to set.
Meanwhile, place the remaining unmelted white chocolate together with half the cream over a double boiler and stir until smooth.
Cover and set in the fridge for one hour until thickened. Repeat for the milk chocolate.
Spoon the mixtures into the egg moulds, smoothing the surface.
Chill for 20 minutes. Turn out the "eggs''. You will have 24 halves.
Use the remaining melted chocolate (you may need to re-melt on low in the microwave) to join two halves to make an egg. Repeat for all and serve.
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