1 large hollow dark chocolate Easter egg
1 medium hollow chocolate Easter egg
2 small hollow milk chocolate Easter eggs
2 tbsp melted white chocolate
1 tbsp melted dark chocolate bits
1 small red candy-coated chocolate button
2 edible candy eyeballs
1 licorice strap
green-tinted shredded coconut, to serve (optional)
- Warm a sharp knife by dipping in boiling water and wiping dry. Cut end off base of largest egg so it sits upright. Cut medium and small eggs in half lengthways along seams, warming knife again if needed. Cut tops off medium egg halves at a 45° angle.
- Paint the inside of 2 small egg halves with a little white chocolate. Use dark chocolate to stick painted halves on top of large egg to make ears. Stick another small half on back of large egg at bottom to make tail. Pipe white chocolate onto tail to give fluffy effect.
- Using dark chocolate, stick cut edge of medium egg halves, flat side down, to bottom of large egg to make feet, attaching on opposite side to the tail. Pipe lines of white chocolate on feet to make paws.
- Pipe a little dark chocolate on front-centre of large egg and stick candy button on top for nose. Repeat to attach eyes above. Pipe more chocolate to make mouth and whiskers, sticking lengths of licorice on top in same shape. Arrange on a bed of shredded coconut. Serve.