You need a mould for a large (500g) Easter egg for this recipe.
2 people made this
Makes: 2 Easter egg halves
For the filling
1 (397g) tin condensed milk
1 tablespoon butter
100g dessicated coconut
150ml double cream
250g dark chocolate, chopped
Method Prep:20min › Extra time:40min › Ready in:1hr
In a saucepan heat condensed milk, butter and coconut over medium heat and stir until it starts to detach from the bottom of pan. Remove from hob an stir in cream. Let cool completely and set to one side.
Meanwhile, melt the chocolate in a double boiler, stirring with a spatula, until smooth.
Let chocolate cool to room temperature, stirring every so often.
Brush a layer of chocolate onto Easter egg moulds. Refrigerate for 10 minutes for the chocolate to harden.
Add two more layers of chocolate and refrigerate for 10 minutes before applying the next layer.
Carefully unmould the eggs after the last layer of chocolate has hardened.
Place the filling inside the halves of each egg. Brush a thin layer of melted chocolate on top to cover the filling. Refrigerate for 10 minutes.
Break the chocolate layer with a spoon in a few places so the filling is visible.