All Recipes Confectionary Easter

Chocolate Easter Eggs

Chocolate Easter Eggs

6 teaspoons or 2 envelopes Davis gelatine
60ml hot water
60ml cold water
25g Cadbury Bourneville cocoa
125 ml condensed milk

Add the gelatine to the hot water and stir briskly with a fork until dissolved. Make a paste with the cocoa and cold water. Add to the gelatine solution, mixing thoroughly to dissolve the cocoa. Add a little condensed milk stirring until combined. Thoroughly blend into remaining milk until smooth. Pour into Easter egg moulds and refrigerate until firm. Unmould and place the two halves together to form one egg.

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