Gooey, Rich, Chocolate Dippy Eggs with Hot Cross Bun Fingers!
Break up your Dark Chocolate and Milk Chocolate into small pieces, and add to a heavy based saucepan.
Add in your Double Cream, Whole Milk, Golden Syrup and Vanilla and heat it together on a low-medium heat, stirring regularly.
Once melted, let the mixture cool. Whisk every now and again to prevent a skin forming.
While the mixture is cooling, carefully cut the tops off the mini Chocolate Egg Shells. I use a sharp small knife and carefully cut them off, preventing the shell from cracking.
Once the chocolate dippy mixture is cooled, pour carefully into the shells. Make sure the shells are supported enough so they don't fall over!
Toast some Hot Cross Buns and cut into fingers - dip into the shells and enjoy a gooey chocolate DELICIOUS treat!
You really do need to make sure that the chocolate sauce mixture has cooled otherwise (obviously) it will melt the chocolate eggs and you'll have a chocolatey sticky mess.
I used some supermarket own chocolate shells which nearly every supermarket sell at Easter time these days.
These are best on the day of serving as the chocolate sauce is runnier, but if you don't eat them on the say they will be fine to dip the next 1-2 days, but it will be thicker (but still just as delicious!)
I 1000000% recommend using the Salted Caramel and Chocolate Hot Cross Buns from Marks & Spencers for the dipping as its chocolate delicious overload!
These will last for 1-2days after making!