Easter egg rocky road shards

Ingredients:

• 5 slabs (80g each) white chocolate, chopped 
• 5 slabs (80g each) dark chocolate, chopped 
• 6 marshmallow Easter eggs, snipped into chunks 
• 1 packet (125g) mini chocolate eggs 
• Vanilla and chocolate ice cream, to serve

Method

1. Line a large baking tray with baking paper. 
2. Place white chocolate in a glass bowl and melt over a pot of simmering water. 
3. Pour into prepared baking tray. Set aside to harden. 
4. Melt dark chocolate in a glass bowl over a pot of simmering water. 
5. Pour evenly over white chocolate layer. 
6. Sprinkle marshmallow eggs and mini eggs over chocolate.  
7. Set in the fridge for 5-7 minutes (or cool at room temperature until hardened). 
8. Snap into shards and serve with scoops of ice cream. 

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