White Chocolate and Oreo Fudge Filled Easter Eggs

These are perfect desserts for Easter. They are definitely only meant for once a year as they are so rich and indulgent. The chocolate eggs have a white chocolate and Oreo cookie fudge filling and are made using silicone moulds that readily available and not too expensive.

Easter Eggs

Ingredients:
Detail on the egg shells:

100g white chocolate, broken into pieces

Egg shells:
100g dark chocolate, broken into pieces
100g milk chocolate, broken into pieces

Egg bases:
50g dark chocolate, broken into pieces
50g milk chocolate, broken into pieces

Filling:
1 397g can of condensed milk
200g white chocolate
1 pack of original Oreo cookies, bashed or chopped up into small pieces

Easter Eggs1

Method:
Melt the white chocolate in the microwave and using a food safe paint brush, load up the brush with chocolate and carefully fill in the detail on the silicone egg moulds. You will either find this therapeutic or get half way through and wonder why on earth you started doing this! Persevere, as the end result really is worth it. Take care to keep inside the lines.

Easter Eggs3

Leave to set completely.

Melt the dark and milk chocolate in the microwave, leave to cool slightly. If it is too warm, it might melt the white chocolate and spoil the detail.

Coat the insides of the egg moulds with the chocolate. I did this by pouring chocolate into each one and tilting and turning the mould until the insides had a good coating. Leave to set completely.

While the shells are setting, make the filling.

Easter Eggs5

Add the condensed milk to a heavy based pan along with the white chocolate and heat until melted, stirring all the time.

When everything is liquid, take off the heat and stir in the cookie rubble. Leave to cool, but not set completely. You need it to be cool enough to not melt the chocolate egg shells.

Easter Eggs2

When the filling is cool, fill the waiting shells and gently press down with the back of a spoon to flatten the filling before adding the rest of the chocolate.

Melt the remaining chocolate and pour onto the waiting eggs, use an offset spatula or palette knife to scrape off the excess and give you a nice flat finish.

Leave to set completely – at least 2 hours and your eggs will be complete.

Easter Eggs6

This recipe would work just as well with the smaller silicone egg moulds you can get as they are super rich.

If I made these again, I would work harder at tempering the chocolate to get a good shine on them, but I don’t think my family noticed the lack of shine when tucking in!

Peppermint Bark Bars

After the Halloween butterscotch bark bars here, I just had to use my bark moulds again! This is a pretty simple recipe, but still really good and perfect for a festive treat.

Peppermint bark5

I’ve used crushed up peppermint candy canes for my bars, but peppermint boiled sweets would be just as good. I also picked up some little candy cane sprinkles (I love using themed sprinkles!) and have used a few of them here.

Peppermint bark

The bars are fairly substantial, so you could break them into two, or if not using moulds at all, the slab can be broken into shards.

Just one thing to note, you have to be fairly quick after adding the peppermint extract as the melted chocolate can seize.  Don’t be tempted to try and melt the chocolate and the peppermint extract together – no good will come of this!

Pepermint bark3

This recipe makes 6 large bars

Ingredients:

200g dark chocolate
100g milk chocolate
400g white chocolate
1 ½tsp peppermint extract – I used Nielsen-massey Pure Peppermint Extract
Crushed candy canes, sprinkles or crushed peppermint sweets to decorate

Method:
Melt half of the white chocolate in the microwave. You can do this in a bowl over simmering water, but I have much more success melting in the microwave. I have had many a recipe ruined by chocolate that has seized up over simmering water – especially white chocolate.

Just stop heating the chocolate when there are still lumps and the residual heat will melt the remainder. Leave to cool a little before pouring into the moulds.

When you are ready to pour, stir ½tsp of peppermint extract and stir well to incorporate.

Divide the white chocolate equally and cover the base of each mould with a thin layer. Leave to cool, it will firm up quite quickly and you need it almost set before adding the milk and dark chocolate layer.

Peppermint bark4

Melt the dark and the milk chocolate together in the microwave in the same way as the white chocolate and leave to cool a little. The layers will not be defined if the chocolate is too warm and melts the base layer. As before, just before you are ready to pour, stir in ½tsp of the peppermint extract.

Divide the dark and milk chocolate combination between the moulds and leave to cool down.

When the middle layer is firm, but not hard, melt the remainder of the white chocolate, stirring in the final ½tsp of peppermint just before pouring.

When the bars all have their coating of white chocolate, sprinkle over the crushed candy canes and any other sprinkles you are using. Gently push them in to make sure they all stick into the chocolate.

Peppermint bark1

Leave to cool completely before turning out.

This can also be done in a square dish lined with oiled cling film or foil and broken into shards.

Peppermint bark6

These would make great homemade gifts or part of a homemade Christmas hamper. Just chop into bite sized shards and pop into a cellophane bag, tied with Christmas ribbon.