He’s everyone’s favourite gold bunny and now the tasty Lindt mascot has his own book of delectable chocolate recipes inside. These crispy chocolate eggs nestled in candy floss are the perfect Easter treat and super easy to make too! Check out the recipe from ‘Lindt Gold Bunny Book’ (£9.99, Jacqui Small) below:
- 175g hazelnut wafers
- 400g chocolate spread
- 500g hazelnuts
- 100g Lindt Milk Chocolate bar®
- Makes approx 20 eggs
- Preparation time: 20 min
- Cooking time: 5 min
- Chilling time: 12 hr
Roughly chop the hazelnut wafers. Mix well with the chocolate spread. Refrigerate the mixture for 12 hours.
Shape the mixture into 20 little eggs, placing a whole hazelnut in the centre of each one.
Melt the chocolate in a bowl in a bain-marie. Roughly chop the remaining hazelnuts. Using a cocktail stick/toothpick or a fork, dip the eggs in the melted chocolate then roll them in the chopped hazelnuts. Leave to cool before eating.