Menu

Back

April 2020 / Food & Drink / by Liz Skone James

Recipe: Chocolate Marbled Easter Eggs

Celebrity baker and founder of the Little Venice Cake Company, Mich Turner has just released her new book and we think it’s more than a little bit special.

Whether you’re a beginner or an experienced baker, Everyday Bakes to Showstopper Cakes (£20, White Lion Publishing) brings together a collection of 80 recipes that will transform your creations from simple to showstopper.

Here, Mich shares a favourite Easter recipe from the book: “There is nothing more charming and thoughtful than taking the time to make homemade Easter eggs. It’s a tradition I introduced with my boys who each made one for the other, loading them with their favourite sweet treats. This ‘Rocky Road’ version is stuffed with marshmallows, honeycomb and chocolate covered mini eggs. Now, where is that Easter Bunny?”

Ingredients

Sunflower oil, for brushing | 275g (10oz) unsalted butter | 150g (5oz) golden syrup | 225g (8oz) dark chocolate (70% cocoa solids) | 130g (4¼oz) Maltesers | 100g (3½oz) mini chocolate eggs | 40g (1½oz) mini marshmallows | 100g (3½oz) broken Rich Tea biscuits | 100g (3½oz) broken digestive biscuits | 25g (1oz) melted white chocolate

Method

To make the Easter egg

  1. Start by brushing 2 large plastic Easter egg moulds (165 x 110mm/6½ x 4¼ inch) with a little sunflower oil and place them in the refrigerator to chill.
  2. Place the butter, syrup and chocolate in a large saucepan and melt together gently over a medium–low heat. Leave to cool.
  3. Measure the remaining dry ingredients together in a large bowl. Pour over the melted chocolate liquid (reserving 3–4 tablespoons) and stir until fully coated.
  4. Fill a piping bag with the melted white chocolate and swizzle over the base and sides of the mould. Return to the refrigerator until the chocolate has set.
  5. Brush the moulds with a little of the reserved melted chocolate syrup. Spoon the chocolate biscuit mixture into each egg until packed full but not overloaded.
  6. Spoon the remaining chocolate liquid over the back of the eggs to help level and fill any spaces.
  7. Cover and wrap each egg mould with cling film pressing down flat. Refrigerate until firm – this can take 2 hours, but they can be kept in the fridge until required for up to 14 days.

To finish

Simply remove the egg from the refrigerator and allow to stand at room temperature for 5 minutes. Remove the cling film and carefully but firmly press the mould to release the suction and the egg will easily drop out. Best served chilled.