8 hollow chocolate Easter egg (about the size of a regular egg)
1 cup pure cream
1 vanilla pod, split, seeds scraped
200 g white chocolate, chopped
1 package Scotch finger biscuits, to serve
- Peel back foil around top half of each egg. Using a warm, sharp knife, neatly slice off each top. Set egg bottoms aside in an egg carton.
- Put cream and vanilla seeds in a small saucepan over a low heat and bring to a simmer. Remove from heat and whisk in white chocolate until smooth. Set aside until sauce is completely cooled.
- Pour chocolate sauce into eggs (there will be a little extra for refills!) and serve with Scotch finger biscuits and fruit for dipping.