Get ready to indulge in an irresistible Easter treat courtesy of Pastry Chef Zoë Ellis at Tiara Restaurant. Make her delightful Mini Egg White Chocolate Fudge with just five ingredients. It’s the ultimate blend of rich, sweet, and crunchy goodness. No baking required.
Perfect as an Easter gift or a tasty treat for yourself.
White Chocolate Mini Egg Fudge
Yields 24 – 36 pieces
Ingredients:
510 g White chocolate pieces or chips
30 g Butter
1 tsp Vanilla extract
1 can Sweetened condensed milk
250 g Cadbury mini eggs, crushed or chopped
Method:
- Grease and line a square 9″ x 9″ pan with parchment paper, leaving some parchment hanging over the edge.
- Place the chocolate and butter in a heat-proof bowl and place over a double boiler.
- Melt the chocolate and butter, stirring often.
- Remove the mixture from the heat, and add the vanilla and condensed milk.
- Quickly fold in ¾ of the crushed mini eggs, and pour mixture into prepared pan. Spread evenly and sprinkle with remaining crushed eggs.
- Chill in the fridge for 2 – 4 hours or leave at room temperature overnight before removing from pan and cutting into small squares.
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