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Hot Chocolate Egg Bombs
Hollow chocolate eggs hiding mini marshmallows that burst open when hot milk is poured over them. The Micro Pitcher melts the chocolate in short bursts and pours it cleanly into the silicone egg mould, which peels away from the set shells.
- Total time
- 53 min
- Prep
- 30 min
- Cook
- 3 min
- Rest
- 20 min
Ingredients
Method
Put the chocolate in the Tupperware Micro Pitcher 500 ml and microwave on high power (1000 W) in 30-second bursts, stirring after each one, until completely melted.
Share the chocolate between the cavities of the Tupperware silicone egg mould and brush it up the sides so every cavity is fully coated. Refrigerate for 20 minutes.
Peel the mould away from the set shells, wearing food-safe gloves if you want to avoid fingerprints. Fill half of the shells with the marshmallows and any other fillings you like.
Warm a small frying pan over low heat. Touch the rim of an empty shell to the pan for a second to soften it, then press it onto a filled shell and hold until joined. Repeat with the rest and keep the eggs in the fridge.
To serve, heat the milk in the microwave for 1 minute at 1000 W. Put an egg in a mug, pour the hot milk over it so the chocolate melts and releases the marshmallows, then stir and drink warm.
