Mini peppermint and caramel-filled Easter eggs

All the delicious flavours found in a Peppermint Crisp tart, crammed into a chocolate Easter egg! Genius.
 
easter eggs,peppermint crisp, easter,recipes,food2
Image by:
Recipe from: 23 March 2016
Preparation time: 30 min
Cooking time: 5 min
 
 

Ingredients

 
  • 100
    g
    coconut biscuits, finely crushed
  • 2
    Tbs
    butter, soft
  • 1
    Tbs
    brown sugar
  • 1
    Tbs
    cake flour
  • 1
    Tbs
    desiccated coconut
  • 1
    cup
    cream
  • 160
    ml
    tinned Caramel treat
  • 8 x
    90g hollow Easter eggs
  • 50
    g
    mint chocolate, finely chopped
  • mint leaves, to garnish (optional)
 
 

Method

 
Makes 8.

Pre heat the oven to 200°C.

To make the biscuit crumble, stir the biscuits, butter, sugar, cake flour and coconut together. Spread it on to a baking tray and bake for 5 minutes. Allow to cool.

To make the caramel mousse, using an electric whisk whip the cream until stiff. Whisk in the caramel until smooth. Do not over whip it, as it will become too runny. Place the mixture into a piping bag fitted with a large round nozzle.

To remove the top of the Easter eggs, carefully pierce the top third of the egg with a sharp pointed knife. This will open the egg and allow you to use your fingers to break off a little bit extra to create a big enough opening. Keep the tops for decoration or fill them as well.

Add some of the biscuit crumble into each egg. Pipe the caramel mousse on top and add a sprinkling of mint chocolate. Garnish with mint leaves, if you prefer.

TIP:
To serve this as a mini dessert, serve the eggs in actual egg cups that are normally used for boiled eggs at breakfast. They are best eaten by hand.

Make bigger portions by using 4 large chocolate eggs instead.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: caramel  |  mini  |  food24  |  easter  |  recipes
 

NEXT ON FOOD24X
 
 
 

Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

We're talking about ...

 
Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.