Easter egg with coconut filling

    1 hour

    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

    Prep:20min  ›  Extra time:40min  ›  Ready in:1hr 

    1. 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.
    2. Meanwhile, melt the chocolate in a double boiler, stirring with a spatula, until smooth.
    3. Let chocolate cool to room temperature, stirring every so often.
    4. Brush a layer of chocolate onto Easter egg moulds. Refrigerate for 10 minutes for the chocolate to harden.
    5. Add two more layers of chocolate and refrigerate for 10 minutes before applying the next layer.
    6. Carefully unmould the eggs after the last layer of chocolate has hardened.
    7. 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.
    8. Break the chocolate layer with a spoon in a few places so the filling is visible.

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