IngredientsFor this Easter recipe you will need:
- 100g bar dark chocolate, melted
- 90g (3oz) Rice Krispies
- Small amounts of sugarpaste in white, black, yellow, red and orange
- 2 x 13¼cm (5½in) plain Easter egg moulds
Plain Easter egg moulds are available from Squires Kit — see their website www.squires-shop.com
- Reserve a small amount of melted chocolate and stir the rest into the Rice Krispies.
- Divide the mixture between the 2 moulds, using enough of the mixture to fill them level to the top. Rub a baking tray over top of the moulds to ensure that they’re flat. Place the moulds in the fridge until the chocolate has set.
- Meanwhile, make the features from sugarpaste, using a little icing sugar to stop it from sticking to your hands. Roll out some white paste and cut out oval shapes for the eyes and leave them to dry slightly on a flat surface. Roll small balls from black paste and flatten them, then brush water on the back of them to stick on to the whiteovals for the centres of the eyes. Roll pieces of red paste to shape the cockscomb and shape a cone in yellow for the beak — use a knife to cut into it to open it out.
- Remove the moulds from the fridge and ease out the Rice Krispie eggs. Use some of the reserved melted chocolate to stick the 2 halves together.
- Roll a long sausage shape from orange paste and form it into a ring and sit the egg in it.
- Use the remaining melted chocolate to stick the other features on to the egg. Leave to allow the chocolate to set before moving the chick.
Nutritional information per portion
- Calories 918(kcal)
- Fat 29.0g
- Saturates 17.0g
- Sugars 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.