Ingredients
The following ingredients have 8 Servings
- 100g milk chocolate
- 800ml double cream
- 400g condensed milk
- 2tsp vanilla flavouring
- A few drops of orange food colouring
- 6 Creme Eggs
- 80g Mini Creme Eggs
Instruction
- Melt the chocolate in the microwave or in bowl set over a pan of gently simmering water. Once melted, set aside to cool slightly.
- In a large bowl, whip the double cream until it forms soft peaks, then gently fold in the condensed milk and vanilla flavouring. Separate this mixture into three smaller bowls.
- In one bowl gently stir through the melted chocolate. In the second, add a few drops of orange food colouring, mixing until it looks like the same colour as the ‘yolk’ of your Creme Eggs. Chop three cream eggs into small pieces and add these to the third bowl, mixing well.
- Take a freezer-proof roasting tray or tupperware contain. Spoon large dollops of the three mixtures randomly into the tray. Swirl all three mixtures together to you get a marbled effect. Don't mix them too vigorously or you will lose the marbling effect.
- Top with halved large and Mini Creme Eggs and place in the freezer for at least six hours.
- Serve in halved Easter eggs instead of bowls and top with Mini Eggs, Mini Creme Eggs, whipped cream and topping sauces.
