Ingredients

400raisins – coarsely chopped

400gr rum + 1/3 cup cream

35 roasted hazelnuts coarsely chopped

225gr white chocolate melted

12 hole (2 teasepoon capacity plastic Easter egg mould tray)

Method

Place the raisins in a small bowl , pour in the rum and let the mixture steep for 30 minutes .

In a small saucepan , heat the cream until it just comes to the boil . Pour this over the chopped dark chocolate in a bowl and stir until the chocolate has melted thoroughly into the hot cream . Add the rum and raisin mixture and the hazelnuts and stir to combine . Refregerate the granole until it firm .

Place a spoonful of melted white chocolate into each hole of the Easter egg mould tray and using the back of a spoon , spread to coat thinly . leave to set , then carefully turn onto a tray and repeat twice more . Fill each egg half with ganache, 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 than one week .

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