http://www.bbcgoodfood.com/recipes/5809/chocolate-krispie-chick
Chocolate Krispie chick
A crispy treat specially for Easter that kids will love to make during the school holidays
Recipe uploaded by
member_thumb Good Food
5 stars 2 ratings
Recipe by Good Food
Leave a comment or rate this recipe
Tested
Difficulty and servings
Easy
Ingredients
FOR THE EGG
* 175g milk chocolate , broken into pieces, plus extra for decorating
* 50g Rice Krispies cereal
TO DECORATE
* 2 x 50g bags chocolate mini eggs
* 2 white chocolate buttons
* 50g golden marzipan
* 25g white chocolate , broken into pieces, plus extra for decorating, melted and cooled a little
SPECIAL EQUIPMENT
* 2 chocolate egg moulds, piping bag, rolling pin, flat pastry brush or small paintbrush
Makes 1 egg
Preperation and cooking times
Preparation time
Prep 40 mins
Plus drying time
Method
1. Slowly melt the milk chocolate as before, then remove from the heat and stir in the Rice Krispies, mixing well to coat. Spoon half the mix into one of the moulds, then use the back of your spoon to press it into a thick, even layer. Be sure to cover the whole of the inside, leaving a thick edge. Repeat with the other mould and leave in a cool place to set. Put the moulds in the fridge for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don't be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
2. Carefully unmould the eggs. Fill one half with a few mini eggs, then fix the halves together with melted chocolate. Patch any holes with a few extra Rice Krispies and melted chocolate. Leave in a cool place to set.
3. To make the eyes, paint blobs of melted milk chocolate onto the white chocolate buttons. Fix onto the egg using a little more chocolate. Spoon the white chocolate into a small piping bag, then pipe a beak and wings onto the egg and allow to set.
4. For the feet, roll out the marzipan on a sheet of greaseproof paper to about ½ cm thick. Using a knife, cut out two feet, making them large enough for the egg to sit on. Once the egg has completely set, place the chick on its feet, pressing down so that it stays upright. Finish by scattering some mini eggs around your chick to create a nest.
Try
After a few days...
After a few days, your Easter egg will start to 'bloom', or take on a slightly mottled appearance. This is simply the fat and sugars changing with air temperature and is harmless.
Buying moulds
http://www.cakescookiesandcraftsshop.co.uk/acatalog/Easter-Egg-Chocolate-Moulds.html
Recipe from Good Food magazine, April 2008 .
Per ¼ egg
241 kcalories, protein 3g, carbohydrate 33g, fat 12 g, saturated fat 5g, fibre 0g, salt 0.2 g
Latest comments and suggestions
Chocolate Krispie chick
A crispy treat specially for Easter that kids will love to make during the school holidays
Recipe uploaded by
member_thumb Good Food
5 stars 2 ratings
Recipe by Good Food
Leave a comment or rate this recipe
Tested
Difficulty and servings
Easy
Ingredients
FOR THE EGG
* 175g milk chocolate , broken into pieces, plus extra for decorating
* 50g Rice Krispies cereal
TO DECORATE
* 2 x 50g bags chocolate mini eggs
* 2 white chocolate buttons
* 50g golden marzipan
* 25g white chocolate , broken into pieces, plus extra for decorating, melted and cooled a little
SPECIAL EQUIPMENT
* 2 chocolate egg moulds, piping bag, rolling pin, flat pastry brush or small paintbrush
Makes 1 egg
Preperation and cooking times
Preparation time
Prep 40 mins
Plus drying time
Method
1. Slowly melt the milk chocolate as before, then remove from the heat and stir in the Rice Krispies, mixing well to coat. Spoon half the mix into one of the moulds, then use the back of your spoon to press it into a thick, even layer. Be sure to cover the whole of the inside, leaving a thick edge. Repeat with the other mould and leave in a cool place to set. Put the moulds in the fridge for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don't be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
2. Carefully unmould the eggs. Fill one half with a few mini eggs, then fix the halves together with melted chocolate. Patch any holes with a few extra Rice Krispies and melted chocolate. Leave in a cool place to set.
3. To make the eyes, paint blobs of melted milk chocolate onto the white chocolate buttons. Fix onto the egg using a little more chocolate. Spoon the white chocolate into a small piping bag, then pipe a beak and wings onto the egg and allow to set.
4. For the feet, roll out the marzipan on a sheet of greaseproof paper to about ½ cm thick. Using a knife, cut out two feet, making them large enough for the egg to sit on. Once the egg has completely set, place the chick on its feet, pressing down so that it stays upright. Finish by scattering some mini eggs around your chick to create a nest.
Try
After a few days...
After a few days, your Easter egg will start to 'bloom', or take on a slightly mottled appearance. This is simply the fat and sugars changing with air temperature and is harmless.
Buying moulds
http://www.cakescookiesandcraftsshop.co.uk/acatalog/Easter-Egg-Chocolate-Moulds.html
Recipe from Good Food magazine, April 2008 .
Per ¼ egg
241 kcalories, protein 3g, carbohydrate 33g, fat 12 g, saturated fat 5g, fibre 0g, salt 0.2 g
Latest comments and suggestions
