Ingredients
Method
1. Put milk chocolate in a heatproof bowl, stir over a pan of
simmering water until chocolate is melted. Spoon 1-2 tsp of melted
chocolate into each plastic egg mould, spreading with back of spoon to
line moulds. Put remaining chocolate in a small thick plastic bag, twist
top and snip point to make a small hole.
2. Fill each mould with cherry ripe pieces. Using filled plastic bag, pipe thin strands over the top of each egg. Refrigerate for 1-2 hours. When set, twist the mould to pop out each egg. Refrigerate eggs for 10 minutes.
2. Fill each mould with cherry ripe pieces. Using filled plastic bag, pipe thin strands over the top of each egg. Refrigerate for 1-2 hours. When set, twist the mould to pop out each egg. Refrigerate eggs for 10 minutes.
