Fruit & Nut Easter Egg

  • 25g Whitworths Shots (choose your favourite flavour or mix a few together!)
  • 100-150g chocolate (the thickness you like your eggs will determine how much chocolate you need - choose between milk, white or dark!)
  • you will also need...
  • 11cm easter egg mould (or whateve size you like, simply adjust the
  • This recipe makes one egg but it won’t take you much longer to

Ready… Steady… Bake…

  • Ensure the polished surface of the mould is clean and dry (this helps to produce a shine on the finished egg).
  • Divide the chocolate into 2 so you can build 2 layers. Then place two-thirds of the first layer into a bowl and melt over a pan of barely simmering water. Remove from the heat then add the remaining third, stirring vigourously until completely melted.
  • Meanwhile place the Whitworths Shots in the base of one half of the egg mould, drizzle a little of the melted chocolate over them to hold them in place.
  • Using a brush simply coat the inside of the mould with the melted chocolate. Refrigerateuntil set then repeat for the second layer. If you like a thicker chocolate then simply add another layer, refrigerating between them.
  • Once all the layers are in place, refrigerate for a further 45 minutes to fully set - once set they should simply fall out of the moulds.
  • To join the halves together simply heat a baking tray in the oven, remove from the oven then place the halves onto the hot surface to melt a little then hold together until set.
Print recipe
  • 20 mins
  • 90 mins chilling
  • Makes 1