Ingredients serve 12eggs .

1 tablespoon capacity Easter egg moulds.

100gr white chocolate , chopped

2 tablespoon thickened cream

1/2 teasepoon coconut essence

200ml milk chocolate, chopped

Method

1. Place white chocolate and cream in a microwave save bowl . Microwave on high for 30 seconds to 1 minute or until smooth

Stir in coconut . Cool.

2. Place chocolate milk in a microwave safe bowl . Microwave on high for 1 minute stairing with a metal spoon after 30 seconds or until smooth . Cool slightly

3. Spoon 1 teasepoon of milk chocolate into each mould hole . Using the back of spoon , spread chocolate up sides of shell to coat and create outer shell , adding more chocolate if necessary . place in freezer for 5 minutes or until firm .

4. Divide the chocolate mixture between each chocolate shell . Place in freezer for 5 minutes or until firm . Spread remaining milk chocolate over tops to enclose mixture . Place in freezer for 10 minutes or until firm.

5.Carefully turn out eggs. Serve.

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