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Chocolate egg cupcake topper recipe

Later today I will be sharing with you my Gluten free white chocolate and passionfruit cheesecake recipe I used to make my chocolate egg topped cheesecake nests I served at Easter. But first I wanted to share with you how I made the chocolate egg decorations using my Tala Easter Shape Silicone Chocolate Moulds...

Gluten Free

3 Servings

Method

Chocolate egg cupcake toppers

  1. Break or chop your white chocolate into small pieces.

  2. Place the chocolate in a bain marie or in the microwave on low heat. Keep checking your chocolate and stirring it till it has all melted.

  3. Add chocolate colouring and stir until colour is even and then spoon the melted chocolate into the moulds, gently tap the bottom of the moulds to remove any air bubbles, leave them to set. Turn out your chocolate eggs.

  4. Melt some more of the left over pink chocolate as before and brush a little on to the back of one of the egg halves and immediately place another egg half on top to make a whole egg. Leave to one side to set.

  5. Melt the milk chocolate and using a teaspoon spoon a little milk chocolate into three spaces on your macaron mould. Gently tap the bottom of the moulds to remove any air bubbles, leave them a few minutes so they begin to set.

  6. Gently tap the bottom of the moulds to remove any air bubbles, leave them a few minutes so they begin to set. before completely setting, place a set chocolate egg in the centre and leave to completely set, before peeling decoration off the mat. Store in an airtight container or jar until ready to eat or serve.

Ingredients

Chocolate egg cupcake toppers

See more...

Gluten free white chocolate and passion fruit cheesecake recipe
Tala Easter chocolate mould 1
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