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.