Mini Easter eggs Recipe by chef Neil Ferguson



  • 412 g Rhubarb purée
  • 41 g xylitol
  • 900 g Intense 35 Belgian milk couverture chocolate
  • 70 g inverted sugar
  • 447 g unsalted butter
  • 10 g Hibiscus petals (soaked)
  •  Tempered Intense 35 Belgian milk couverture
    chocolate held at 30-31˚C
  • Tempered Obsession 30 Belgian white chocolate
    half red colouring, half plain
  • Gold leaf
  1. To make a ganache, heat the puree with hibiscus, just to get it warm.
  2. Remove from heat and leave to infuse for 30 min.
  3. Pass and bring back to boil with xylitol.
  4. Pour over the Intense 35 Belgian milk couverture chocolate.
  5. Add inverted sugar and mix until it becomes smooth.
  6. Add red white chocolate and plain to paper piping bags and add streaks off each colour leave to set.
  7. Pour tempered Intense 35 Belgian milk chocolate into moulds.
  8. Tip out excess and turning all the way upside down, scraping off if needed and leave to set.
  9. Once set, fill with the ganache and scrape on both halves. Push both sides together and make sure lines meet.
  10. Tie together and leave to set at room temperature.
  11. Chill slightly to remove, wearing gloves as to avoid finger prints.