Easter Giant Chocolate Buttons
These Easter giant chocolate buttons are perfect for Easter desserts and treats, an easy gift recipe that kids can make themselves and perfect for using up leftover Easter chocolate too!
Servings: 12 buttons
Ingredients
- 100 g white chocolate
- 100 g milk chocolate
- hundreds and thousands sprinkles
- 6 maltesers mini bunnies
- 1 bag chocolate mini eggs
Instructions
- Lay out 12 silicon muffin cases on a tray or plate.
- Break up the white chocolate and place it in a microwave safe bowl, then repeat with the milk chocolate in a separate bowl.
- Melt the white chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth. Once melted, repeat with the milk chocolate.
- Divide the chocolate between the silicone muffin cases, dropping a spoonful of each (white and milk) into each case. Don’t worry if it gets up the sides, any messy bits can be broken off once the chocolate has set!
- Swirl the chocolates together in each muffin case using a cocktail stick. Working quickly, sprinkle some hundreds and thousands over each of the chocolate buttons.
- Add maltesers mini bunnies to half of the buttons, gently pressing the base of each one down so that it rests in the chocolate. Add 2 or 3 mini eggs to each of the remaining chocolate buttons.
- Place the the tray or plate in the fridge until the chocolate is cold and set. Remove from the fridge and pop the chocolate buttons out of the mould.
- Store in an airtight container somewhere fairly cool until ready to serve, or bag up and give as gifts.