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DELICIOUS TREATS with Devonport Chocolates

Delicious Gooey Marshmallow Eggs

Isn’t Easter just delightful? It’s the holiday that brings together all sorts of delicious chocolate flavours at the same time. Marshmallow, caramel, hokey pokey and raspberry are brought together in one fabulous chocolaty occasion! This year Easter also brings the start of the school holidays and this marshmallow recipe is great fun to make. It’s perfect for involving children as it doesn’t use any really hot temperatures.

Make You Own Marshmallow Easter Eggs
(Egg free, dairy free, gluten free)

125g sugar
50ml cold water
10ml vanilla extract
2 teaspoons gelatine
60ml hot water
Cornflour and one egg for making mould (check your cornflour is gluten free if you need to keep the marshmallow eggs gluten free).
400g Devonport Chocolates 56% Cocoa Solids Callets for dipping (optional)
Freeze dried fruit for extra flavour and decoration (optional). I used freeze dried raspberry.

Put sugar, cold water and vanilla extract into a bowl and beat on high speed for two-three minutes. You can use a cake mixer with a whisk attachment or a hand-held electric beater.

Dissolve gelatine in hot water and while still hot add to the sugar mixture and beat until thick and white. Keep beating until soft peaks form.

Take a baking tray with sides (like a slice tin) and fill with cornflour, pack it in so it is firm. Take the egg and press it into the cornflour, this makes your mould (the egg doesn’t actually get used in the recipe).

Pipe your marshmallow mixture into the mould and sprinkle a bit of cornflour to cover the marshmallow. When the marshmallow is set you can just break up the cornflour around the eggs.

If you would like yolks in your marshmallow eggs, leave some of the marshmallow aside and mix in yellow food colouring. Pipe a circle into and on top of your egg to create a yolk that sits in the egg.

If you are dipping your marshmallow in chocolate go to our website to see how you can temper chocolate at home, this will ensure your chocolate is nice and glossy. Unfortunately I didn’t have the room to tell you how to do it here!

Shake excess cornflour off the marshmallow eggs. Dip the eggs in chocolate using a fork, lift the fork up so the excess chocolate dribbles away from the egg and place on baking paper. Sprinkle with any freeze dried fruits or decoration and put eggs in the fridge to set.

(Store in an airtight container, up to one week.)


by Caroline Everitt