I’ll be the first to admit this isn’t the sort of thing I would usually make. I’m not the biggest fan of white chocolate, but I couldn’t resist the opportunity (plus, luckily, Josh is a fiend for chocolate of all kinds). It’s a bit different from last year’s fancy chocolate orange egg and mini salted caramel eggs, but it’s so much fun, and much simpler to make! It doesn’t require moulds or a sugar thermometer, and you can sprinkle over whatever you like.
A quick word on technical stuff: because of its high fat content, white chocolate needs to be melted slowly over a very gentle heat. For this reason, using cooking chocolate makes life much easier (as it’s been developed to respond well to heat). Liquid food colouring also won’t work, as it will cause the chocolate to seize – use paste or powder if you can find them, otherwise use gel.
– 600g white chocolate
– gel food colouring (I used pink, purple, blue, green and yellow)
– 50g chocolate mini eggs
– 40g jelly beans
– 1 tsp freeze dried raspberries
– 1-2 tsp hundreds and thousands
– pinch of edible glitter
1. Line a baking tray with greaseproof paper. Break the chocolate into squares, and put in a heatproof bowl over a pan of barely simmering water. Stir frequently until melted and smooth.
2. Roughly divide the chocolate between five small bowls. Stir a different food colouring into each, adding a little at a time to get a sense of the colour. Pour the chocolate into puddles on the lined baking tray, and use a cocktail stick to swirl the colours together a little. Shake the tray slightly to help level the chocolate.
3. Use a rolling pin to bash the mini eggs and break them up slightly. Sprinkle them over the melted chocolate, along with the jelly beans, raspberries and hundreds and thousands. Finish with a dusting of edible glitter. Leave to set until hard, then snap into shards.