Food & Drink

CHOCOLATE EGGSPLOSION

CHOCOLATE EGGSPLOSION
SERVES 15
PREP TIME 10MIN
COOKING TIME 15 MIN + CHILL OVERNIGHT
 
INGREDIENTS
  • 21 Lady Fingers Biscuit or 21 Arrowroot Biscuits (crushed)
  • 3 tbs cocoa powder
  • 400g can sweetened condensed milk
  • Extra cocoa/chocolate sprinkles (for rolling)
  • Caramel Easter Eggs
 
All ingredients available from Brickworks Ferry Rd.
 
 STEP 1: Line a baking tray with baking paper, unwrap Easter Eggs and set aside.
 
STEP 2: In a food processer pulse biscuit until they resemble a fine crumb, you can also use a ziplock bag and rolling pin to crush biscuits.
 
STEP 3: Transfer to a mixing bowl and add cocoa and condensed milk. Mix together with a spoon to make a sticky consistency. Roll out about an A4 size of baking paper onto the bench. Fill a small bowl with warm water and lightly wet your hands- keep the bowl close.
 
STEP 4: Dip the tablespoon and your hands into the water. Spoon a generous tablespoon of the sticky mixture into your hand, then place an unwrapped easter egg into the mixture, rolling into a ball shape. Roll the ball into cocoa or sprinkles and set aside. Repeat the process until mixture is finished, wetting your hands and spoon each time.
 
STEP 5: Chill overnight and re-roll balls in the morning for best results.