1. Combine all ingredients in a saucepan over low heat, stirring until melted and combine well. Let cool slightly.
  2. Pour the mix into easter egg moulds filling HALF WAY (or ice cube trays work well) and let it set in the fridge.
  3. After the layer has set, dollop in a pinky nail size amount of any or all of the kinds of butter onto the first layer and then pour chocolate mix over the butter to fill the mould.
  4. Set in the fridge.

These need to be stored in the fridge as they don’t have fillers and preservatives and therefore will melt at room temperature. 

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