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Lakeland are the leading supplier in kitchen and homewares and we've teamed up with them to bring you a selection of vegetarian recipes.

Fondant-Filled Chocolate Eggs

Makes 9

Make using the Easter Egg Mold

INGREDIENTS

    FOR THE STRAWBERRY EGGS

    • 150g Bright White Wilton® Candy Melts® or good-quality white chocolate
    • 10g Lakeland Freeze-Dried Strawberry Pieces
    • 150g Vanilla Microwave Fondant Icing
    • 2 drops Lakeland Natural Flavours For Chocolate - Strawberry
    • Pink food colouring

    FOR THE ORANGE EGGS

    • 150g good-quality milk chocolate
    • 170g Vanilla Microwave Fondant Icing
    • 2 drops Lakeland Natural Flavours For Chocolate - Orange
    • Yellow food colouring

    FOR THE PEPPERMINT EGGS

    • 150g 70% cocoa dark chocolate
    • 170g Vanilla Microwave Fondant Icing
    • 2 drops Lakeland Natural Flavours For Chocolate - Peppermint
    • Blue food colouring
    • Yellow food colouring

INSTRUCTIONS

For the Strawberry eggs

  1. Carefully wipe the moulds to make sure they are dust and grease-free.
  2. Melt the Candy Melts or chocolate in the microwave or in a heatproof bowl set over a pan of simmering water. Stir in the strawberry pieces until well coated.
  3. Spoon 1 tsp of the melted mixture into each of the 6 moulds. Carefully rotate the mould to ensure that the chocolate reaches to the top edge. If necessary, use the back of a teaspoon to spread the chocolate evenly inside the mould. Chill for 5-10 minutes to make sure the chocolate is completely set.
  4. Repeat with the remaining melted mixture and chill again for 5-10 minutes. Remove the mould from the fridge.
  5. Add the vanilla fondant and strawberry flavour to a small bowl. Using a cocktail stick, add 2 dots of pink food colouring and stir well to blend.
  6. Heat the fondant in the microwave for 20 seconds and stir well. Pour evenly into the 6 egg moulds and gently tap the filled mould on the work surface to ensure that each egg is level.
  7. Chill for 5-10 minutes, then carefully remove each half and press together to make 3 whole eggs.

For the Orange eggs

  1. Follow steps 1-4 for the strawberry eggs, leaving out the strawberry pieces.
  2. Heat 150g of the fondant and the orange flavour in the microwave for 20 seconds and stir well. Pour evenly into the 6 egg moulds and gently tap the filled mould on the work surface to ensure that each egg is level.
  3. Add the remaining 20g fondant to a small bowl. Using a cocktail stick, add 2 dots of yellow colouring and stir well to blend. With slightly wet hands, roll the coloured fondant into 6 balls and place one in the centre of each fondant-filled egg to make a yolk.
  4. Chill for 5-10 minutes, then carefully remove each half and press together to make 3 whole eggs.

For the Peppermint eggs

  1. Follow steps 1-4 for the strawberry eggs, leaving out the strawberry pieces.
  2. Heat 150g of the fondant and the peppermint flavour in the microwave for 20 seconds and stir well. Pour it evenly into the 6 egg moulds and gently tap the filled mould on the work surface to ensure that each egg is level.
  3. Add the remaining 20g fondant to a small bowl. Using a cocktail stick, add 2 dots each of blue and yellow colouring and stir well to blend to a light minty green. With slightly wet hands, roll the coloured fondant into 6 balls and place one in the centre of each fondant-filled egg.
  4. Chill for 5-10 minutes, then carefully remove each half and press together to make 3 whole eggs.

Tip: Any leftover fondant will keep well in a sealed container in a cool, dry place.

Lakeland

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