This was very easy to make, the most difficult step was unwrapping all the mini Easter eggs. Oh and feeling very poorly when I succumbed to the call of two caramel filled Easter eggs and then had to have two cups of ginger tea and a rest in bed all afternoon. Damn you, Caramel Easter Eggs.
This is from the Food in a Flash section of Aprils BH&G, though the making might be flashy, it does need a lengthy refrigeration, so it's not something to whip up and eat straight away.
The recipe says to use caramel filled eggs, but I went with the mini solid eggs. The slice is very rich and a small square with a plain egg seems right to me: but what would I know??? It says it makes 12 slices, but that seems a tad too rich, even for Easter.
This particular slice hasn't been refrigerated overnight as yet and so it seems a little soft, but it is meant to set as it rests in the tin. I used a 26 x 18cm slice tin, but you could use a larger tin, in fact next time I will. The chocolate layer will be thinner and I think that will work well.
Easter Egg Slice makes up to 30 pieces
For the base:
- 200g shortbread biscuits
- 90g butter, melted
For the chocolate topping:
- 400g good dark chocolate, chopped
- 300ml pouring cream
- 2 tbspn golden syrup (40ml)
- 80g pistachio nuts (optional)
- 25 caramel filled eggs,/30 solid mini eggs
Start with the chocolate topping. Place the chocolate, cream, golden syrup and butter in a saucepan over a low heat and melt gently, stirring often. I took the pan off the stove and it finished melting away from the heat. Add the chopped pistachios here if you want to. Leave it to cool for 10 - 15 minutes while you make the base.
Crush the biscuits in a processor or pop them in a bag and whack them with a rolling pin. Put them in a bowl, make a well in the centre and add the melted butter. Mix well. Grease and line the slice tin and then press the biscuit mixture into the base. I used a fork and then the base of a glass. It will be covered with chocolate anyway. Freeze for 5 minutes.