200gramsdark chocolate (70% cocoa)plus extra chocolate to stick eggs together (optional)
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First add the gelatine and 1 cup cold water to a small bowl stir to combine and set aside.
Then in a pan over low heat, add 1.5 cups hot water, the honey or maple syrup, and 1/4 tsp rock salt.
Stir gently until it reaches 240C (use a candy thermometer) or the soft ball stage, then remove from heat. To test the soft ball stage, get a teaspoon and drip some mixture into a glass of cold water - the drip should form a soft ball in your fingers.
If the mixture is not removed from the heat in time and the mixture gets too hot the marshmallows just wont be as fluffy and will be denser.
Remove from heat and set aside.
Use a hand mixer or stand mixer with a whisk attachment to very slowly begin to break up the gelatine mix.
Very slowly add the honey/syrup mix, then turn the mixer to high.
Add a few drops of food colouring if desired, and the vanilla essence.
Whip for 5-10 mins until the marshmallow is thick.
In a baking dish filled with flour make egg shaped dips in the flour – use a spoon or an actual egg to get your egg shaped moulds ready.
Fill the dips with marshmallow mixture, and then place in the fridge to set for an hour.
Carefully pull them out and place into a container in the freezer until cold.
When ready, gently melt the chocolate in a glass bowl over a small saucepan of simmering water, and then add the coconut oil. Mix well.
Dip the egg halves into the chocolate and put on a tray lined with baking paper.
Once set you can join the halves together with a bit more melted chocolate, or just serve half an egg (and eat more of them!).
Makes around 50 full eggs or 100 halves, depending on how big you make them.
53 calories per full egg
27 calories per half egg
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