Sunday, March 27 marks Easter, the second most indulgent food celebration after Christmas. Expect rack of lamb and endless chocolate eggs—whether garnished, surprised, painted, or edible, eggs are the star of the season.
Why not craft your own this year? Our expert team loves sharing proven recipes like this one from the trusted Scrap Cooking blog. It's simple, delicious, and yields a stunning chocolate egg filled with mini marshmallows. Here's what you'll need:
Melt 180g of chocolate in a bain-marie. Pour into two half-shells, filling halfway, and spread evenly. Invert flat on a wire rack to drain excess chocolate. Freeze for a few minutes, then repeat twice more for three solid layers. Refrigerate overnight before gently unmolding the shells.
Melt the remaining 10g of chocolate and brush it along the edges of one half-shell. Fill with mini marshmallows, top with the other shell, and seal. Finish with a spritz of food freezing spray to set everything perfectly.
Your gourmet creation is ready—enjoy the holidays!
