Serves: 6
Prep Time: 30 minutes
Cooking Time: 25 minutes
Ingredients
4 ½ cups of all-purpose flour
2 tbsp of baking powder
½ tsp of salt
½ cup of butter
½ cup of vegetable shortening
1 cup of sugar
2 large eggs
½ teaspoon of vanilla extract
½ cup of milk
8 hard boiled eggs (colour them with Easter egg colours and let dry)
1. In a bowl combine flour, baking powder and salt. Set aside.
2. In another bowl with mixer, mix butter, eggs, sugar, shortening and vanilla extract until creamed. Reduce speed to low and gradually add flour mixture and 1/2 cup of milk until combined.
3. Divide dough in three pieces. Wrap each piece in plastic wrap and refrigerate overnight.
4. When ready to bake preheat oven to 190°C.
5. Divide dough into 6 portions.
6. Braid the dough in a spiral to make baskets leaving a small opening in the middle.
7. Place baskets on a lined tray with baking paper.
8. Place coloured eggs in the centre of the baskets.
9. Brush baskets with egg wash.
10. Bake for 25 minutes until golden brown.
Submitted by: Tiffany – Collins Square
Serves: 8
Prep Time: 10 minutes
Cooking Time: 40 minutes
Cooling Time: 5 minutes
Ingredients
250g of shredded sharp cheddar cheese
6 eggs, large
1 cup of heavy cream
250g ham, cubed
½ cup of diced white onion
2 cups of broccoli florets
1 tbsp of butter
1. Preheat oven to 180°C.
2. Melt butter in a frying pan and add onions and ham. Sauté for 5–7 minutes until onions are clear.
3. Nuke the broccoli for 2–3 minutes until lightly steamed and tender.
4. Whisk eggs and 1 cup of heavy cream together.
5. Place ham, onions, broccoli, and most of the cheese in a greased quiche pan, or cake tray.
6. Pour the egg mixture over.
7. Sprinkle the remaining cheese over the mixture.
8. Place in the oven and bake for 40 minutes or until there is no jiggling. Remove and let cool for about 5 minutes before cutting and serving.
Submitted by: Caroline – Collins Square
Serves: 10
Prep Time: 20 minutes
Cooking Time: 5 minutes
Ingredients
200g of Greek-style natural yoghurt
1 1/2 tbsp of mango chutney or any chutney
1 tsp of lime pickle or olives
1 Lebanese cucumber, finely chopped
2 tbsp of chopped fresh coriander
1 small fresh red chilli, thinly sliced or chilli flakes
20 mini pappadums
20 (about 350g) small cooked prawns, peeled, deveined
1. Combine the yoghurt, mango chutney (or any chutney) and lime pickle or olives in a bowl.
2. Combine the cucumber, coriander and chilli in a small bowl.
3. Cook the pappadums following packet directions. Place on a serving plate. Top each with a teaspoon of the yoghurt mixture. Top with the prawns and cucumber mixture to serve.
Serves: 16
Prep Time: 15 minutes
Cooling Time: 2 hours
Ingredients
1 cup of almond meal
1 ½ cups of desiccated coconut
½ cup of raw cacao powder
½ cup of crunchy peanut butter
1/4 cup of raw honey
1. Prepare an airtight container with 3/4 cup desiccated coconut.
2. Combine all remaining dry ingredients in a bowl.
3. Add honey and peanut butter, stirring to combine.
4. Once the mixture is coming together, hand combine until it can hold shape.
5. Shape the mixture into bite-sized balls (around the size of a golf ball) and roll in coconut.
6. Can be eaten immediately, though they will hold shape better after refrigeration.
7. Store in an airtight container in the fridge.
Submitted by Adriana – Parramatta Square
Serves: 12
Prep Time: 1 hour
Cooking Time: 20 minutes
Ingredients
1 cup of milk
1/4 cup of unsalted butter
3 1/2 cups of plain flour
1/4 cup of white sugar
1/2 tsp of salt
2 1/4 tsp of yeast
1 egg
2/3 cup of hazelnut spread (such as Nutella)
2 tbsp of cinnamon
1/2 cup of softened butter
1/4 cup of Philadelphia spreadable cream cheese
1 1/2 cup of icing sugar
2 tbsp of milk
1/3 cup of Nutella (optional drizzle)
1. Combine the milk & unsalted butter in a microwave safe bowl and heat in a microwave in 20 second intervals until the butter is melted, milk should be warm to touch not hot, if hot rest for a few minutes.
2. In another bowl whisk 3 cups of the flour, sugar & salt.
3. Using a stand mixer fitted with a dough hook (or alternative) add yeast and the milk and butter mixture and stir with a fork until combined.
4. Add the flour mixture and the egg. Beat on low–medium speed until combined. If the dough is sticking to the bowl add remaining flour, 1/4 cup at a time. Until the dough forms a ball and no longer sticks to the bowl. Continue beating for 5 minutes.
5. Cover with a damp towel, resting for 10 minutes.
6. Roll out the dough into a rectangle, you want the dough to be approximately 1cm thick.
7. Spread the Nutella (or alternative) and sprinkle cinnamon, leaving a 2cm border across the top and bottom of the longest sides of the rectangle.
8. Roll the dough starting at the shorter edge, and pinch the end to seal.
9. Cut the roll using dental floss into 12 equal scrolls.
10. Place the scrolls in a greased baking dish, keeping them touching each other. Cover with a damp cloth, inside a warm oven, with the door ajar. (Turn on oven to 160°C, then turn off). After 20 minutes, uncover.
11. Bake for 15–20 minutes on 180°C.
12. Make the cream cheese icing, by adding softened butter, cream cheese and icing sugar, whisk until combined. If too thick add milk to thin, 1 tbsp at a time.
13. Melt Nutella (or alternative) for drizzle in the microwave for 20 seconds.
14. Add the cream cheese icing to a zip lock bag or piping bag, snip off a corner and drizzle zig zag lines across the scrolls. Once cooled, do the same with the chocolate drizzle in the opposite direction.
Serves: 5
Prep Time: 10 minutes
Cooking Time: 1 hour
Ingredients
1 cup of white sugar
½ cup of butter or margarine
4 eggs
1 (600ml) can of crushed pineapple, drained
5 slices of white bread, cubed
1. Preheat the oven to 175°C. Grease a 22cm baking pan.
2. Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy.
3. Beat in eggs one at a time, then stir in pineapple and bread cubes; transfer mixture into prepared baking dish.
4. Bake in the preheated oven for 1 hour. Let it sit a few minutes to firm up before serving.
Submitted by: Stacey – Collins Square Submitted by: Angela – Parramatta Square
Serves: 12
Prep Time: 2 hours
Cooking Time: 20 minutes
Ingredients
3 cups of all-purpose flour
1/4 cup of granulated sugar
1 tsp of active dry yeast
1 tsp of salt
1/2 tsp of ground cinnamon
1/4 tsp of ground nutmeg
1/4 tsp of ground allspice
1/4 cup of unsalted butter, melted
1 cup of warm milk (43–46°C)
1 large egg, beaten
1/2 cup of raisins or currants
1/4 cup of candied citrus peel
For the crosses:
1/2 cup of all-purpose flour
5 to 6 tbsp of water
For the glaze:
1/4 cup of apricot jam or honey
1 tbsp of water
1. In a large mixing bowl, whisk together the flour, sugar, yeast, salt, and spices.
2. Add the melted butter, warm milk, and beaten egg to the dry ingredients, and mix until a soft dough forms.
3. Knead the dough for about 10 minutes, until it’s smooth and elastic.
4. Add the raisins or currants and candied citrus peel to the dough, and knead for a few more minutes until they’re evenly distributed.
5. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball and place them on a lightly greased baking sheet, leaving about 2cm of space between each one.
7. Cover the baking sheet with the towel and let the buns rise again for about 30 minutes.
8. Preheat the oven to 190°C.
9. In a small bowl, whisk together the flour and water for the crosses, until a smooth paste forms. Use a piping bag or a plastic bag with a small corner cut off to pipe the crosses on top of the buns.
10. Bake the buns for 20–25 minutes, until they’re golden brown and sound hollow when tapped on the bottom.
11. While the buns are still warm, heat the apricot jam or honey with 1 tbsp of water in a small saucepan, until it’s melted and smooth. Brush the glaze over the buns to give them a shiny finish.
12. Let the buns cool slightly before serving, or enjoy them warm with butter.
Submitted by: Aldo – Collins Square
Serves: 8
Prep Time: 10 minutes
Cooling Time: 3–4 hours
Ingredients
1 1/4 cups of cream
2 cups of Greek yoghurt
425g of boysenberries (tinned or fresh)
1 cup of frozen mixed berries
200g of Cadbury Mini Eggs
180g of marshmallows
6 mini meringues (optional)
Crushed up Easter eggs to taste, decorated
Cherries, sprinkles for decoration
1. Pour cream into a large bowl and whisk till it forms soft peaks. Pour the Greek yoghurt into the bowl and fold together gently. Add the fresh or tinned (make sure to drain) boysenberries to the bowl. Fold through with a spoon and set it to the side.
2. Cut the marshmallows in half and lightly crush the mini eggs (put a few aside, uncrushed for topping) and meringues (if using). Mix all together in a bowl with the frozen berries.
3. Fold the berry, chocolate and meringue mixture into the yoghurt and cream mixture until well combined but still fluffy. Top with roughly smashed up Easter eggs and a few mini eggs.
4. Place into the fridge for at least 3 hours to set or overnight.
Submitted by: Ruby – Parramatta Square
Serves: 6
Prep Time: 30 minutes
Cooking Time: 25 minutes
Ingredients
3 bananas
1/3 cup of melted butter
(coconut oil can be a substitute)
1 tsp of baking soda
1 1/2 cups of gluten free flour
3/4 cup of granulated sugar
2 large eggs
1 tsp of pure vanilla extract
1. Preheat the oven to 180°C.
2. Spray a 4x8 loaf pan with cooking spray.
3. In a mixing bowl, mash the ripe bananas until smooth.
4. Add the baking soda to the mashed bananas.
5. Stir the melted butter into the mashed bananas.
6. Stir in the sugar, salt, eggs, and pure vanilla extract.
7. Mix in the gluten-free flour.
8. Pour the batter into the greased loaf pan.
9. Bake on the centre rack for 50 minutes to 1 hour or until a toothpick inserted in the centre comes out clean. Please watch your banana bread because all ovens are different.
10. Cool completely before slicing. Enjoy!
Pro Tip: You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins.
Always bake with ingredients that are at room-temperature.
Cold ingredients do not mix as well with room-temperature ingredients.
Submitted by: Elouise – Collins Square
Serves: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
3 cups of self-raising flour
1/4 tsp of salt
3 tbsp of softened butter
250ml of milk
150g of Caramilk chocolate chips
150g of mini milk Easter eggs (and a couple extra for decoration at the end)
Peeps Marshmallows (alternatively, use regular pink and white marshmallows)
1. Mix the flour with the salt in a large bowl. Add the butter and rub it into the flour with the tips of your fingers, until it becomes a fine crumb.
2. Stir in the milk with a butter knife to make a soft dough.
3. Put the dough onto a floured surface and knead into a rough ball shape – here is where it becomes different from a normal damper.
4. Before making it into its final smooth ball shape, open up the damper, and fill the centre with your Caramilk chips, milk chocolate chips, and marshmallows. Make sure to get it as centred as possible so it does not leak out as it cooks, don't overstuff.
5. Once you have stuffed your damper, smooth it all out into a nice damper shape, pop onto a lined baking sheet and make a light cross on top for decoration. You can also brush the top lightly with milk.
6. Cook at 190°C for 30 minutes, or until golden.
7. Once cooked – decorate with Peeps and little mini Easter Eggs to give it that extra Easter feel.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
2 tbsp of vegetable oil
3 cloves of garlic, minced
1 medium onion, chopped
1/2 kilo of chicken meat or pork into cubes
2 tbsp of fish sauce (optional)
2 cups of glutinous or sticky rice, washed
2 tbsp of turmeric powder
1 cup of carrots, sliced into strips
1 cup of bell pepper, sliced into strips
Salt and pepper
1 cup of green peas
1/2 cup of raisins
1 can of coconut milk
1–2 cups of chicken or vegetable broth
Toppings (optional)
2 eggs, hard-boiled and sliced
1. In a deep pan and on medium heat, sauté onion and garlic in oil until soft.
2. Add chicken/pork and let for some minutes until the meat is almost cooked, about 3 minutes. If using fish sauce add it now.
3. Add the rice and turmeric powder. Cook for 1 minute while continuously mixing to make sure not to burn the rice.
4. Add green peas and raisins and mix until well distributed.
5. Pour in coconut milk and 2 cups of chicken/vegetable broth. Cover and let cook for about 20–30 minutes or until sticky rice is done (low flame). Stir from time to time and check if you need to add more water/broth if rice is not yet cooked. Water should be absorbed entirely once done.
6. Turn off the heat and give it a final stir.
7. Transfer over into a plate to serve. If you want to make it more festive, add some slices of hard-boiled eggs, cooked shrimp, slices of bell peppers, and pieces of raisins as toppings.
Submitted by: Lacey – Parramatta Square Submitted by: Vanessa – Parramatta Square
Serves: 8
Prep Time: 15 minutes
Cooking Time: 35 minutes
Cooling Time: 20 minutes
Ingredients
2 cups of all-purpose flour
2 cups of granulated sugar
3/4 cup of unsweetened cocoa powder
2 tsp of baking powder
1 1/2 tsp of baking soda
1 tsp of salt
1 cup of milk
1/2 cup of vegetable oil
2 large eggs
2 tsp of vanilla extract
1 cup of boiling water
For the frosting:
1 1/2 cups of unsalted butter, softened
1 cup of unsweetened cocoa powder
5 cups of powdered sugar
1/2 cup of milk
1 tsp of vanilla extract
Easter candy for decoration (such as chocolate bunnies and Cadbury Mini Eggs)
1. Preheat oven to 175°C. Grease and flour three 22cm cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat the milk, vegetable oil, eggs, and vanilla extract together until well combined.
4. Gradually add the wet mixture to the dry mixture, mixing until just combined.
5. Add the boiling water to the batter and mix until well combined. The batter will be thin and runny.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30–35 minutes or until a toothpick inserted into the centre of the cakes comes out clean.
8. Allow the cakes to cool completely in the pans before removing and frosting.
9. To make the frosting, beat the butter and cocoa powder together until smooth.
10. Gradually add the powdered sugar, milk, and vanilla extract to the butter mixture, mixing until smooth and creamy.
11. Place the first cake layer on a cake plate or stand and spread a layer of frosting on top.
12. Add the second cake layer on top of the frosting and spread another layer of frosting on top.
13. Place the final cake layer on top of the frosting and spread a thin layer of frosting over the entire cake.
14. Chill the cake in the refrigerator for 20–30 minutes to set the frosting.
15. Once the frosting is set, add a final layer of frosting over the entire cake, using a spatula or offset knife to create a smooth finish.
16. Decorate the top of the cake with Easter candy, such as chocolate bunnies and Cadbury Mini Eggs, to create a fun and festive Easter design.
Submitted by Robert – Collins SquareServes: 4–6
Prep Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
1 1/2 cups of short grain brown or white rice
1/2 teaspoon of garlic powder
1 cup of finely chopped broccoli florets
1 cup of cauliflower florets
1 cup of diced carrot
1 cup of corn kernels
1/2 cup of peas
1 cup of finely diced mushroom
1 cup of finely diced onion
2 cups of shredded cheese
1 cup of diced bacon or ham
Salt and pepper to taste
1. Place 4 cups of water in a large pot and bring to a simmer over medium heat. Add the rice and cook for about 15–20 minutes, or until tender.
2. Prep the carrots, broccoli, cauliflower, corn, peas and put in the steamer for 10 minutes.
3. Sauté the mushroom, onion and bacon until golden brown. Add garlic powder, salt and pepper to taste.
4. Drain rice and veggies.
5. Combine everything in a warm pot with the cheese.
6. Wait until all the cheese has melted and serve.
Submitted by: Madeline – Parramatta Square
Serves: 12
Prep Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
65g of plain flour
1/2 tsp of baking powder
100g of cocoa powder
Pinch of salt
250g of sugar
1 tsp of vanilla extract
150g of butter
2 eggs
1 bar of milk chocolate
1 bar of white chocolate
2 mini bags of Milky Bar Buttons
1. Heat up the oven to 180°C.
2. Pop the butter in a microwavable container and heat for 30 seconds and then stirring, repeating until the butter is melted.
3. Stir in the sugar, but be careful as it will be really hot!
4. Then, stir in the vanilla and cocoa powder, and once they are fully mixed, add in one egg at a time, mixing well until it is all incorporated.
5. Try not to over-mix so it stays nice and gooey.
6. Then carefully melt the milk chocolate. Be really careful with this as melted chocolate gets hot! You can either do this in a bowl over steam, or in the microwave, but either way make sure to keep stirring it so it doesn't burn.
7. Once that's all mixed in, add in the dry ingredients (flour, baking powder, salt).
8. The last step is to break up the white chocolate bar into chunks, and stir it in with the Milky Bar buttons.
9. Transfer the mix into a lined or greased pan. Pop it in the oven and bake for 15 minutes or until the top is shiny.
10. Then, leave it to completely cool on the side before chopping up into squares.
11. Finally, dust with a bit of icing sugar, and enjoy!
Submitted by: Violet – Parramatta Square
Serves: 6
Prep Time: 10 minutes
Cooking Time: 40 minutes
Cooling Time: 10 minutes
Ingredients
2 chocolate hot cross buns, split
4 traditional fruit hot cross buns, split 40g butter, softened
½ cup of blueberry or raspberry jam
6 eggs
1 ½ cups of milk
¾ cup of thickened cream
1/3 cup of caster sugar
1 tsp of vanilla bean paste
Easter eggs for decoration
1. Preheat oven to 160°C.
2. Grease an 8-cup (2L) ovenproof dish.
3. Spread the cut side of each bun half with butter. Spread the bun bases with the jam. Arrange the bun bases, jam-side up, and the bun tops, cross-side up, in the prepared pan.
4. Whisk the eggs, milk, cream, sugar and vanilla in a medium bowl. Pour evenly over the buns. Set aside for 10 minutes to soak.
5. Bake for 30–40 minutes or until just set. Set aside for 10 minutes to stand before serving.
6. Sprinkle with the Easter eggs for decoration.
Submitted by: Bhaswati – Collins Square Mooneen – Parramatta SquareServes: 8
Prep Time: 20 minutes
Cooling Time: 20 minutes
Ingredients
500g of strawberries
2 cups of white chocolate chips
2 tsp of coconut oil
Food dye (your choice of colours)
1. Line a baking tray with baking paper.
2. Wash and dry strawberries with paper towels.
3. In a microwave-safe bowl combine 1 cup white chocolate chips and 1 tsp coconut oil and microwave in short intervals until melted.
4. Divide melted chocolate between different bowls and dye each one a different colour of your choosing.
5. Dip strawberries in melted chocolate and place on a baking sheet.
6. Place in fridge until set (usually 20 minutes).
Optional – Once strawberries are hardened, make frosting for decorating:
7. Place remaining cup of white chocolate chips and 1 tsp of coconut oil in a microwave-safe bowl and microwave in short intervals until melted.
8. Divide into 4 bowls again and dye each one a different colour. Transfer dyed chocolate to 4 plastic bags and snip off a tiny corner of each bag. This will be used for piping designs.
9. Pipe designs onto strawberries and refrigerate again until hardened, 20 minutes.
Serves: 4
Prep Time: 25 minutes
Cooking Time: 25 minutes
Cooling Time: 2–5 minutes
Ingredients
4 eggs
1 tbsp of vegetable oil
300g of sausage meat
1 tbsp of curry paste
1 tsp of onion powder
2 tbsp of chopped fresh parsley
60g of panko breadcrumbs
2 tbsp of milk
Side of mango chutney
1. Place eggs in a saucepan and bring to the boil.
2. Remove pan from the heat once boiling, cover and leave for 5 minutes.
3. Drain eggs and cool under cold water, then peel off shells.
4. Preheat oven to 190°C and mix sausage meat, curry paste, onion powder and parsley in a bowl. Add breadcrumbs and milk and mix again.
5. Divide mixture into 4 portions and place on top of cling film laid out on the bench. Flatten to a diameter of about 12cm.
6. Place an egg in the middle of each portion and wrap around the egg using the cling film to mould into spheres.
7. Place scotch eggs on a tray lined with baking paper and bake for 25 minutes or until lightly browned.
8. Remove from oven, stand for 2 minutes and serve with a side of mango chutney.
Submitted by: Chris – Parramatta Square
Submitted by: Matthew – Collins Square
Serves: 12
Prep Time: 10 minutes
Cooling Time: 1 hour
Ingredients
Packet of Chang’s
Fried Noodles (100g)
Packet of mini speckled eggs
Peanut butter (crunchy or smooth)
Block of chocolate (200g)
1. Melt chocolate, stir in peanut butter (add couple of table spoons), then carefully stir in noodles.
2. Proceed to placing basket shape nests on flat tray lined with baking paper or place nest in non-stick dozen cupcake tray (or prep with coconut oil). You will need to be quick at this stage as the chocolate begins setting, some shaping is required.
3. Once you are happy with nest shapes, place speckled eggs on top (2 or 3).
4. Put the tray in fridge to set. Enjoy (they are moreish).
Submitted by: Mandy – Collins SquareServes: 4–6
Prep Time: 15 minutes
Cooling Time: 6 hours
Ingredients
6 hot cross buns
2 cups of milk
1 cup of cream
1/2 cup of caster sugar
1 tsp of vanilla extract
6 large egg yolks
1 cup of thickened cream, whipped
1/4 cup of sultanas or raisins, soaked in rum (optional)
1. Cut the hot cross buns into small pieces.
2. In a medium saucepan, heat the milk, cream, caster sugar, and vanilla extract over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. In a large bowl, whisk the egg yolks together.
4. Gradually pour the hot milk mixture into the egg yolks, whisking constantly.
5. Pour the mixture back into the saucepan and heat over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
6. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a large bowl.
7. Add the chopped hot cross buns to the bowl and stir to combine.
8. Fold in the whipped cream and sultanas or raisins, if using.
9. Pour the mixture into a freezer-safe container and freeze for at least 6 hours, stirring every hour to prevent ice crystals from forming.
10. Serve the hot cross bun ice cream with a drizzle of melted chocolate or caramel sauce, if desired.
11. Enjoy your delicious Hot Cross Bun Ice Cream, no ice cream maker required!
Serves: 10
Prep Time: 15 minutes
Cooling Time: 1 hour
Ingredients
1 Cadbury Dairy Milk
Hollow Hunting Easter Eggs
(or one large hollow Easter egg)
1/2 cup (115g) of thickened cream
300g Toblerone’s (2x150g)
2 large eggs (separated)
Optional M&M speckled eggs
1. Pre-chill a glass mixing-bowl 30 minutes before you plan to make the mousse.
2. Carefully cut the hollow chocolate eggs in half lengthways (across the seam), leaving two equal-sized domes.
3. Pour thickened cream into the chilled mixing-bowl. Using an electric mixer, whip until stiff peaks are formed.
4. Place the Toblerone’s in a separate heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly. Alternatively, place the Toblerone’s in a dry, microwave-safe bowl and microwave in 20-second intervals (stirring intermittently until melted).
5. Whilst the melted Toblerone’s are still hot, add in the egg yolk (one at a time), mixing well after each addition with a metal spoon.
6. Slowly fold the whipped cream into the Toblerone mixture using a metal spoon.
7. After cleaning the glass bowl, add the egg whites. Using an electric mixer, beat the egg whites until soft peaks form.
8. Add the egg-whites to the Toblerone mixture in three batches. Using a plastic spatula or large metal spoon, gently fold (do not stir) the egg whites through the mixture after each addition.
9. Refrigerate the Toblerone mixture for approximately 30 minutes – 1 hour.
10. Using a teaspoon, gently distribute the mousse between the hollow chocolate eggs.
11. Garnish as deemed appropriate, including with grated chocolate and M&M's speckled eggs.
Submitted by: Caleb – Parramatta Square Submitted by: Justin – Parramatta Square