Chocolate marshmallow eggs

MAKES 24 PREP AND COOK TIME 30 MINUTES (+ COOLING AND SETTING TIME)

12 (about 200g) small hollow chocolate Easter eggs mini chocolate Easter eggs, small chocolate bunnies, sprinkles, sugar flowers, to decorate MARSHMALLOW 1 cup (220g) caster sugar

3 level teaspoons powdered gelatine 1 cup (250ml) water

½ teaspoon vanilla extract yellow food colouring

1 Score the circumference of the Easter eggs following the seam and split in half (use a knife dipped in hot water, then dry off with paper towel).

2 MARSHMALLOW Combine the sugar and gelatine in a medium saucepan; stir in water. Stir over low heat until the sugar is dissolved. Bring the mixture to the boil and boil, uncovered, over medium-high heat for 7 minutes. Remove mixture from heat and transfer to the bowl of an electric mixer. Cool to room temperature. Add the extract and a few drops of food colouring to the gelatine mixture; beat on high speed for about 5 minutes or until thick and fluffy. Working quickly, spoon the Marshmallow into the chocolate eggs. Top with the decorations and allow Marshmallow to set. Not suitable to freeze or microwave.