Easy Chocolate Eggs
Delicious Choc-flavoured Easter Treats
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These are easy to make & require no cooking.
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Ingredients
Method
1. Crush the biscuits until they look like a mixture of sand & small pieces. Put them into a mixing bowl. To crush the biscuits you can either:
• Crush the biscuits in a food processor - blitz in short bursts until the mix looks like dried breadcrumbs.
• Put the biscuits in small batches in a mixing bowl and break them up with a potato masher.
2. Add the sweetened condensed milk, coconut and cocoa powder, mix well with a spoon.
3. Roll small amounts of the mixture into egg shapes, and then roll them in desiccated coconut to cover them. If you have a small cookie scoop to portion them out before rolling it saves mess.
When cooking with children, give each child a small bowl of the mix to roll.
- 1 packet of plain sweet biscuits - such as Marie, Digestives, Milk arrowroot
- 1 can of Sweetened Condensed Milk
- 1 cup of desicated coconut
- 2 dessert spoons of cocoa powder
Method
1. Crush the biscuits until they look like a mixture of sand & small pieces. Put them into a mixing bowl. To crush the biscuits you can either:
• Crush the biscuits in a food processor - blitz in short bursts until the mix looks like dried breadcrumbs.
• Put the biscuits in small batches in a mixing bowl and break them up with a potato masher.
2. Add the sweetened condensed milk, coconut and cocoa powder, mix well with a spoon.
3. Roll small amounts of the mixture into egg shapes, and then roll them in desiccated coconut to cover them. If you have a small cookie scoop to portion them out before rolling it saves mess.
When cooking with children, give each child a small bowl of the mix to roll.
You can cut small squares of aluminium foil or use chocolate foil to wrap each "egg" in.
They are best stored in the fridge (it keeps them firm) - unless they are eaten immediately!
They are best stored in the fridge (it keeps them firm) - unless they are eaten immediately!