Rocky Road Easter Eggs

Easter will be here before you know it, so I thought it best to get in early with the Easter recipes. The first recipe is of course, a rocky road one. I almost decided to not to post it this year, as I know I’ve posted a few rocky road variations already, but I think this is a great gift for Easter.

The recipe below is enough to make 8 medium-sized eggs, but I made 1 giant and 4 medium eggs instead. If you do choose to make a larger egg, allow more time for the egg to set in the fridge.

Also, this post constitutes my entry into Kitchen Wench’s competition to win a Cuisinart Ice Cream Maker. Imagine the things I could make with that!

400 g milk chocolate, broken into pieces
100 g raspberry lollies, halved
2 tablespoons pistachio kernels, chopped
2 tablespoons raw cashews, chopped
½ cup mini marshmallows, halved
2 tablespoons shredded coconut

Using a small pastry brush, coat 8 holes of an 8cmx6cm (1/4 cup-capacity) egg-shaped moulds with melted chocolate. Refrigerate moulds for 20 minutes or until set.

Combine raspberries, pistachios, cashews, marshmallows, coconut and melted chocolate in a bowl.

Spoon mixture into moulds, pressing lightly with the back of a spoon.

Refrigerate for 30 minutes or until set.

Very carefully remove eggs from moulds.

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3 responses

  1. Pingback: Woofy Wednesday, ice cream & cupcakes

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