Ingredients

200gr caster sugar

1 teasepoon rock salt

225gr dark chocolate (melted )

12 hole, 2 teasepoon capacity

plastik easter egg mould tray

Method

Place the sugar with two tablespoon of water in a heavy based saucepan. .Stir continuously over low heat for two minutes or until the sugar dissolves , then increase heat to medium high and cook until golden .

Remove the pan from the heat and taking care as mixture will split carefully add salt dissolves until combined. Transfer this caramel to a bowl and let until it is cool .

Place a spoonful of melted chocolate into each hole of the mould and using the back f a spoon , spread to coat the inside thinly . Leave it to set then carefully turn carefully turn out onto a tray and repeat twice more . Fill each egg half with caramel , brush the edges with a little remaining melted chocolate , then press the two halves together to join and leave to set . The Easter eggs will keep refrigerated in an airtight container for up to one week

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