How to make your own Easter chocolates

Have you noticed how far in advance the shops start stocking chocolate goodies for Easter? If you want to hide chocolates in the garden that are as fresh and unique as if the Easter bunny made them himself, give this recipe for Easter chocolates a whirl.

Ingredients (makes 2 x 15 chocolate mould trays):

600g chocolate (dark, white, milk or a mixture)
A few drops of Nielsen Massey essence — we used Rose Water.
A handful of almonds or pistachio nuts
¼ tin caramel treat

Method:

1. Weigh out the required amount of chocolate.

2. Melt the chocolate in a double boiler until smooth and glossy.

3. Stir through any flavouring or essence. We used the Nielsen Massey Rose Water.
4. Pour the chocolate into a piping bag and snip off the end.

5. Pipe the chocolate into your chocolate moulds until they are just about ¾ full. There are all sorts of shapes to choose from, ranging from square to heart-shaped. Keep the remaining melted chocolate for ‘sandwiching’ together later.

6. In another piping bag, spoon in the caramel treat. Snip off the end. Pipe into the chocolate filled moulds until they are almost full.
7. Alternate with nuts – or basically any filling you like.

8. Allow the chocolate to set at room temperature, then when they are just about to set pop them in the fridge for five minutes to harden.
9. Remove from the mould, then sandwich together with remaining melted chocolate and allow to set.

If you’re looking for something to keep the kids busy while you pipe pralines to Parisian perfection, get them stuck into making some Easter cookies.