Easter is just around the corner and easter eggs are flocking supermarket shelves like there's no tomorrow. That chocolate rush paired with the whiff of freshly baked hot cross buns is what gets me going through those stressful grocery trips. My stomach is grumbling just thinking about it.
In light of rediscovering my love for grocery shopping, I decided to combine my love for chocolate eggs and hot cross buns. This recipe entails an egg with chocolate fruit filling inside. Perfect Easter hand-made gift and one to share with your loved ones.
How To: Easter Eggs with Chocolate Fruit Filling
Makes approx. 4 medium sized eggs or 20 small eggs
- 50g room temperature butter
- 2 eggs
- 250mL of milk
- 180g of self-raising flour
- 2 tsp. baking powder
- 100g sugar
- 50g cocoa powder
- 3/4 tsp. vanilla essence
- 400g of dark chocolate (melted)
- 1 Tbs. apricot jam
- 1 1/2 cups of mixed dried fruits finely chopped
- Plastic egg moulds (I bought mine at the Arts & Craft shop)
How To:
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| Medium Egg moulds |
1. Preheat oven to 160 degrees Celsius or 320 degrees Fahrenheit
2. Grease cake tin (I used a 20cm circular tin)
3. Beat melted butter and sugar together until light and fluffy
4. Add eggs to mixture and beat until well combined
5. Slowly add milk, vanilla, baking powder, cocoa powder and flour to mixture and beat until well combined
6. Pop into the oven for 35-45 minutes until cooked (use the skewer trick)
7. Set aside and leave to cool until needed
8. Roughly crumb cooled cake into a bowl
9. Add chopped fruits and apricot jam to crumbed cake and mix until cake sticks together like a dough then set aside until assembling time
For egg shell
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| Chopped fruit for filling |
2. Using a pastry brush or clean brush, brush a layer of melted chocolate into egg moulds
3. Place in freezer for five minutes until set
4. Repeat steps 2 and 3 until egg shells have 4 layers of chocolate then leave in freezer until needed (make sure to keep the leftover chocolate so you can seal your egg halves together)
Assembling Eggs
1. Un-mould eggs from mould on some greaseproof paper as to minimise damage of the shells (Be patient, the eggs will come out as they begin to come to room temperature)
2. Scoop in a Tbs. for small egg shells or approx. 5 Tbs for medium sized eggs or until filled
3. Using the leftover melted chocolate brush along the egg shell halves
4. Combine two halves together to make one full egg
5. Place in the fridge for 5 minutes to set and then consume!
Note: If you do have any melted chocolate or filling leftover, just combine the two and firmly pack in any tin and you'll have a decadent chocolate fruit slice to enjoy
You're all probably overwhelmed by this stage but trust me, this recipe is super easy. It may be a a tad tedious but, all your effort will be worth it. It's a lovely surprise inside and filling!
I hope you enjoyed this recipe and give it a try. Be sure to leave a comment below if you do!
Nibble Away,
Jo
