Easter Chocolates

Easter Chocolates

You’ll need Easter chocolate moulds for this recipe.

375g packet milk, dark or white chocolate melts

1. Place melts into a heatproof bowl over a saucepan of simmering water (make sure base of bowl doesn’t touch water). Heat, stirring with a metal spoon, until melted.
2. Spoon chocolate into moulds. Stand at room temperature for 10 minutes. Refrigerate for 15 minutes, or until firm. Turn out onto a clean tea towel. Repeat until all melts have been used.

Shortcut: Place melts into a small, heatproof microwave-safe bowl. Heat, uncovered, on MEDIUM (50%) power for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted.

Hint: You can use cooking chocolate instead of melts. For a swirled effect, half-fill moulds with melted milk chocolate. Top with melted white or dark chocolate then use a skewer to swirl together.

Variations:
Coconut rough: Add 1/2 cup toasted coconut to melted chocolate.
Cherry chocolate: Add 2 tablespoons finely chopped glace red cherries to melted chocolate.
Macadamia chocolate: Add 1/2 cup finely chopped macadamia nuts to melted chocolate.

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