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Easy Homemade Tiffin Easter Eggs

dairy-free, egg-free, nut-free, soya-free, sesame-free, can be gluten-free, vegetarian and vegan
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Prep Time 20 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: British
Ingredients Equipment Method

Ingredients
  

  • 60 g biscuits crushed into crumbs
  • 50 g chocolate your favourite
  • 30 ml dairy-free cream (2 tbsp)
  • 1 tsp syrup only if using dark chocolate
to coat (optional)
  • 60 g chocolate
  • 5 g cocoa butter or coconut oil optional

Equipment

  • 1 silicone mat or sheet of non-stick parchment

Method
 

  1. Finely crush the biscuit crumbs
  2. melt together the chocolate and cream (and syrup, if using)
  3. stir in the biscuit crumbs and leave to cool
  4. take spoonfuls and shape into egg shapes. Place in the fridge to set
  5. if coating in chocolate; melt or temper the chocolate and stir in the melted cocoa butter or coconut oil (if using)
  6. dip the tiffin eggs into the melted chocolate and then place on the mat or paper to set.