DAIRY-FREE ORANGE SOFT-CENTRED EASTER EGGS
MAKES 8 PREP 1 HOUR (PLUS FREEZING AND
STANDING) COOK 5 MINUTES
½ cup pure icing sugar 2 teaspoons sunflower oil 2 teaspoons soy milk ½ teaspoon orange essence Orange food colouring gel 150g dairy-free no-added-sugar dark chocolate, chopped
1 Sift sugar into a bowl. Add oil, milk and essence. Stir until smooth. Using food colouring, tint fondant orange. Spoon 1 tablespoon into a bowl and reserve. 2 Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute or until melted and smooth. Stand for 2 minutes to cool slightly. 3 Spoon 1 teaspoon of melted chocolate into each hole of an 8-hole (1 tablespoon-capacity) Easter egg mould. Using the back of a metal teaspoon, spread chocolate up sides of holes to coat and create an outer shell. Freeze for 5 minutes or until firm. 4 Spoon 1 ½ teaspoons of orange mixture into each chocolate shell. Spoon 2 teaspoons of remaining melted chocolate over filling to encase. Freeze for 10 minutes or until firm. 5 Add enough water to reserved fondant to form a drizzling consistency. Spoon into a snap-lock bag. Snip off one corner. Carefully turn out eggs from mould. Using the picture as a guide, pipe a little orange fondant onto rounded side of each egg. Stand for 1 hour or until set. Serve. NUTRITION: (each) 655kj; 10.6g fat; 5.7g sat fat; 0.9g protein; 10.4g carbs; 1.4g fibre; 0mg chol; 3mg sodium.