Chocolate Krispie chick
- Good Food team
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Makes 1 egg
Easy
Prep: 40 mins
Plus drying time
A star rating of 4.5 out of 5.7 ratingsRate
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A crispy treat specially for Easter that kids will love to make during the school holidays
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Ingredients
Nutrition
Units:
MetricUS
For the egg
-
175g milk chocolate
broken into pieces, plus extra for decorating
-
50g Rice Krispies cereal
To decorate
-
2 x 50g bags chocolate
mini eggs
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2 white chocolate buttons
-
50g golden marzipan
-
25g white chocolate
broken into pieces, plus extra for decorating, melted and cooled a little
Special equipment
-
2 chocolate
egg moulds, piping bag, rolling pin, flat pastry brush or small paintbrush
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Nutrition: per ¼ egg
-
kcal241
-
fat12g
-
saturates5g
-
carbs33g
-
sugars28g
-
fibre0g
-
protein3g
-
salt0.2g
low
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Method
-
step 1
Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and and stir in the Rice Krispies, mixing well to coat. Spoon half the mix into one of the moulds, then use the back of your spoon to press it into a thick, even layer. Be sure to cover the whole of the inside, leaving a thick edge. Repeat with the other mould and leave in a cool place to set. Put the moulds in the fridge for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don’t be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
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step 2
Carefully unmould the eggs. Fill one half with a few mini eggs, then fix the halves together with melted chocolate. Patch any holes with a few extra Rice Krispies and melted chocolate. Leave in a cool place to set.
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step 3
To make the eyes, paint blobs of melted milk chocolate onto the white chocolate buttons. Fix onto the egg using a little more chocolate. Spoon the white chocolate into a small piping bag, then pipe a beak and wings onto the egg and allow to set.
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step 4
For the feet, roll out the marzipan on a sheet of greaseproof paper to about ½ cm thick. Using a knife, cut out two feet, making them large enough for the egg to sit on. Once the egg has completely set, place the chick on its feet, pressing down so that it stays upright. Finish by scattering some mini eggs around your chick to create a nest.
RECIPE TIPS
BUYING MOULDS
http://www.cakescookiesandcraftsshop.co.uk/acatalog/Easter-Egg-Chocolate-Moulds.html
AFTER A FEW DAYS...
After a few days, your Easter egg will start to ‘bloom’, or take on a slightly mottled appearance. This is simply the fat and sugars changing with air temperature and is harmless.
Recipe from Good Food magazine, April 2008
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A star rating of 4.5 out of 5.7 ratings
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