Chocolate truffle Easter eggs

Makes 22

Equipment
You will need 4 plastic trays each containing 11 Easter-egg moulds for this recipe.

Ingredients
2 x 180g pkts white chocolate, coarsely chopped
2 x 200g pkts milk chocolate, coarsely chopped
1/2 cup (125ml) thickened cream

Method
Place half the white chocolate in a heatproof bowl over a saucepan half filled with simmering water. Stir with a metal spoon until chocolate melts. Reserve 2 tablespoons of chocolate.

Use a small clean brush to brush a thin layer of melted chocolate over 22 Easter-egg moulds. Set aside to set. Repeat with half the milk chocolate.

Meanwhile, combine remaining white chocolate and half the cream in a heatproof bowl over a saucepan half filled with simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Remove from heat and cover with plastic wrap. Place in the fridge, stirring occasionally, for 1 hour or until ganache thickens. Repeat with remaining milk chocolate and cream.

Spoon white and milk-chocolate ganache evenly among chocolate egg shells and smooth the surface. Place in the fridge for 15 minutes to chill.

Turn eggs on to a clean work surface. Melt reserved white chocolate. Brush edge of a white-chocolate egg shell with melted chocolate and sandwich together with a second white-chocolate egg shell to make a whole egg. Set aside to set. Repeat with remaining melted white chocolate and white-chocolate egg shells.

Melt reserved milk chocolate and repeat with milk-chocolate egg shells.

Thanks : Notebook: - April 2007, Page 126

Triple-choc strawberry cups

Ingredients (serves 4)
50g white chocolate (see note)
4 (70g) chocolate dessert cups
4 scoops chocolate ice-cream
250g strawberries, hulled, cut into quarters lengthways

Method
Place chocolate in a small, heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 30 seconds. Stir with a metal spoon until smooth.

Place dessert cups on plates. Spoon 1 scoop of ice-cream into each. Top with strawberries. Using a small metal spoon, drizzle with chocolate. Serve.

Notes & tips
For a no-fuss, no-mess way of drizzling chocolate, melt chocolate in a snap-lock plastic bag in the microwave. Cut a small hole in one corner of the bag and use to thinly pipe chocolate over cups.

Thanks : Super Food Ideas - October 2007, Page 88