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RECIPE-lemon-raspberry-easter-eggs

Lemon & Raspberry Easter Eggs

Recipe created by Jessica of Daily Gluttony

This recipe requires a set of Easter Egg moulds

RECIPE-lemon-raspberry-easter-eggs

Ingredients

1 pot Barker's Raspberry Jam
1 pot Barker's Lemon Curd
440g good quality white chocolate

Instructions

1
Using a medium sized microwave-safe bowl, break the white chocolate into the bowl and microwave for 2 minutes on high, stirring half-way through
2
Remove from microwave and stir until chocolate is smooth and lump free
3
Pour a small amount into each easter egg mould and tilt from side-to-side so that the chocolate coats the sides, leaving the centre empty. Place in the fridge and allow to set for 2 hours
4
In a small bowl mix equal parts melted white chocolate with Lemon Curd
5
In another small bowl mix equal parts melted white chocolate with Raspberry Jam
6
Remove moulds from fridge and spoon chocolate mix into the centre. Top each mould with plain melted white chocolate and return to fridge overnight or until set (minimum of 3 hours)
7
Remove from fridge and allow to stand for 2 minutes before carefully removing the chocolates from moulds

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