Mini peppermint and caramel-filled Easter eggs
|100 g||biscuits — coconut-flavoured, finely crushed|
|2 Tbs||butter — soft|
|1 Tbs||brown sugar|
|1 Tbs||flour — cake|
|1 Tbs||desiccated coconut|
|160 ml||caramel treat — tinned|
|8 x||chocolate — hollow easter eggs|
|50 g||chocolate — mint flavoured, chopped|
|fresh mint — to garnish|
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.
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