A great little Easter project for the whole family, especially good if you have a few extra Easter eggs laying around the house that need using up! Recipe by Kirsten Tibballs featuring Maldon Sea Salt!

Serves: 12 

Roasted Hazelnuts

Ingredients 

•  170g whole hazelnuts

Method

1. Pre-heat the oven to 160°C.
2. Place the hazelnuts onto a tray lined with baking paper.
3. Roast the hazelnuts in the pre-heated oven until light golden-brown, approximately 10 minutes.
4. Once the hazelnuts have cooled slightly, remove the skins by rubbing them in a tea towel.
5. Roughly chop the hazelnuts and place in an air-tight container until ready to use.

White Chocolate Bunny Ears

Ingredients 

• 100g Callebaut White Chocolate
• 2 tsp Maldon Sea Salt, crushed
• ¼ tsp pink lustre dust or pink powdered colour

Method 

1. Cover small spoons with plastic wrap.
2. In a microwave-safe plastic bowl, heat the chocolate in 30 second increments, stirring in-between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
3. Dip the back of each spoon into the tempered chocolate, tap the spoons to remove any air bubbles and allow to set at room temperature for 10 minutes before placing them in the fridge for 3 minutes.
4. Once the chocolate has set, remove the plastic wrap and gently release the white chocolate bunny ears.
5. Combine the Maldon Sea Salt and pink lustre dust or pink powdered colour.
6. Coat the edge of each bunny ear with tempered chocolate and dip them into the pink salt.

Chocolate Eggs

Create chocolate eggs following the instructions below. Alternatively, use 12 store bought hollow chocolate eggs, approximately 71mm in length.

Ingredients 

•  500g Callebaut Milk Chocolate

Method 

1. In a microwave-safe plastic bowl, heat the chocolate in 30 second increments, stirring in-between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
2. Fill a polycarbonate 71mm egg mould with the tempered chocolate.
3. Scrape the top of the mould with a scraper.
4. Tap the mould on the surface of the bench to dislodge air bubbles.
5. Turn the mould upside down over a sheet of baking paper and tap the side of the mould with the handle of a scraper.
6. While upside down, scrape the surface of the mould clean.
7. Allow to set at room temperature for 10 minutes before transferring to the fridge for 20 minutes.
8. Unmould the chocolate eggs.
9. Pre-heat the oven to 50°C
10. Place a baking tray in the pre-heated oven for 5-10 minutes
11. Use the heated baking tray to slightly melt the edges of 2 chocolate egg halves and then join them together. Repeat this process with the remaining egg halves. Allow to set for 10 minutes.
12. Reheat the baking tray before using it to melt the chocolate eggs, creating an opening at the top.
13. Slightly melt the base of the eggs and then sit the base directly onto baking paper to set.

Marshmallow

Ingredients 

• 4½ gold gelatine sheets / 9g gelatine powder
• 1/3 cup (80g) cold water (A)
• Pinch Maldon Sea Salt
• ½ tsp Heilala Vanilla Bean Paste
• 225g caster sugar
• ¼ cup (60g) cold water (B)

Method 

1. If using gelatine sheets, place the gold gelatine sheets in a bowl of cold water.
2. Place water (A), a pinch of Maldon Sea Salt, vanilla bean paste and sugar in a saucepan and heat until it dissolves
3. If using gelatine sheets, gently squeeze out any excess water from the pre-soaked gelatine sheets. Begin to whisk the gelatine and water (B) and gradually add the syrup.
4. If using gelatine powder, combine the gelatine powder and cold water (B), begin to whisk and gradually add the syrup.
5. Continue to whisk until you achieve a firm peak and the marshmallow holds on the whisk.

Assembly

Ingredients 

• 100g desiccated coconut

Method

1. Place a layer of roasted hazelnuts into the base of the chocolate eggs.
2. Pipe or spoon the marshmallows into the chocolate eggs until it reaches the top. Continue to pipe or spoon the marshmallow until it forms a dome which completes the egg shape.
3. Dip the marshmallow dome into the coconut to coat.
4. Create a bunny tail by piping a small ball of marshmallow onto the coconut covered marshmallow.
5. Use the remaining pink salt to coat the bunny tail.
6. Finish by pressing the prepared bunny ears into the marshmallow while it is still soft.

 Recipe by @kirstentibballs