You’ll be so egg-cited to try these delicious Aussie Bikkie filled eggs, you won’t be able to hide it!
Makes: 6-8 medium hollow Easter eggs
What you’ll need:
- 2 x 2-packs of your favourite Aussie biscuits
- 180g (1 block) white chocolate (not cooking chocolate)
- Food-safe silicone or plastic chocolate egg moulds (hint: you could also use an empty Kinder Surprise egg mould).
How to make it:
- In a microwave-safe bowl, or using the double boiler method, melt your white chocolate, stirring regularly
- Using a food processer or zip lock bag and rolling pin, crush your biscuits to a fine crumb
- Fold your biscuit crumbs through your melted chocolate
- Pour even amounts of chocolate mixture into your moulds
- To create hollow eggs, carefully move the chocolate around the moulds, right up to the edges. Then turn them upside down over a bowl, to let the excess drip off
- Freeze eggs for 10 mins
- Depending on the thickness of your white chocolate, you may need to repeat step 5 again for another layer to make sure the eggs are fully opaque. If your chocolate is too thin, it may break when trying to remove from the mould
- Leave approx. 1 tbsp chocolate mixture to the side and make sure it’s melted when you’re ready to pop your eggs out of their moulds
- To stick egg halves together, carefully coat the edges of both halves in melted chocolate mixture and press lightly together. Put back in the freezer for 10 mins
- Enjoy! These are best served chilled.
Storage: store in an airtight container for up to 4 days.