Manuka Honey-Filled Chocolate Eggs
Makes 5 chocolate eggs
● 200g + 150g dark chocolate, divided
● 50g + 2 tbsp Manuka honey, divided
● Gold sugar or sprinkles (optional)
Place the 50g measure of honey in the fridge to firm up.
Place the 200g measure of chocolate and remaining 2 tbsp honey in a heatproof bowl, and set over a saucepan of gently simmering water. Heat, stirring, to melt the chocolate - the chocolate will firm up as it mixes with the honey. Transfer to a sheet of baking paper and roughly spread out - it will look as though it’s separating, this is normal. Set aside for 20-25 minutes to set into a dough-like consistency.
Briefly knead the chocolate “dough” until smooth and pliable. Divide into 5 pieces and roll each into a ball.
Take the chilled honey out of the fridge.
Take one dough portion and flatten into a disc. Flatten out the edges with your fingertips. Holding the disc in one hand, spoon about ½-1 tsp of the chilled honey in the centre, fold in the edges and pinch the seam with your fingertips to seal. Gently roll into an oblong shape. Repeat with remaining dough portions and honey.
Melt the remaining 150g chocolate in the microwave or in a heatproof bowl over a saucepan of simmering water. Add one “egg” to the chocolate and gently roll with a spoon, ensuring it is fully coated. Remove and transfer to a sheet of baking paper. Sprinkle with gold sugar or sprinkles if desired. Repeat with remaining “eggs”.
Leave for 10 minutes or so to set, and store in an airtight container in the fridge.
