Make your Easter treats a shimmery sensation with Rainbow Dust's edible lustre, drizzled with luscious chocolate and topped with freeze-dried raspberries. These sweets snacks are not only visual delight but also delicious inside and out.
Ingredients500g marzipan Belcolade white chocolate, melted Sosa freeze-dried raspberry pieces |
MethodTake 55g of the marzipan and hand model them into an egg shape. Repeat this nine times to create nine eggs. Place 300g of dark chocolate into a microwavable bowl, and gently heat in the microwave until just melted, making sure not to burn. Then add the remaining 100g into the melted chocolate and keep stirring until it is completely melted. Pour the melted chocolate into a tall glass and put some greaseproof paper on your work surface. Place a wooden skewer into the bottom of each marzipan egg and gently plunge them into the melted chocolate. Make sure you insert the skewers quite a good way into the marzipan to make sure the eggs don’t fall off into the chocolate when they are upside down. Place the eggs gently onto the greaseproof paper and let the chocolate set (approximately 15-30 minutes). Once the chocolate has set, apply the lustre to the marzipan eggs using a paintbrush. Take some melted white chocolate and drizzle over the eggs. You can do this with a spoon or a piping bag, whichever you find easiest. Scatter the freeze-dried raspberry pieces onto the white chocolate drizzle before it sets. |
Recipe courtesy of Rainbow Dust
