Dick Smith Foods10219330
Dick Smith Foods10219330

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Delicious Homemade Recipes

Peanut butter and jam chocolate eggs

Oozy Oze PB&J chocolate eggs

These peanut butter and jammy eggs are so oozy and delicious. With a salty-sweet soft centre, why not try making some for the family this Easter?

INGREDIENTS

PEANUT BUTTER FILLING
2/3 cup Ozenuts Smooth Peanut Butter
2/3 cup sifted icing sugar

RASPBERRY JAM FILLING
2/3 cup cream
3/4 cup white chocolate drops for melting
1/2 cup Dick Smith’s Spreadable Raspberry
5 drops of red food colouring
Chopped freeze dried raspberries (optional)

 

 

 

METHOD:

  1. Whisk together peanut butter and icing sugar until combined.

  2. Roll into little balls, and place into the chocolate mould and press down to 1/4 height of the moulds.

  3. Place the tray in the freezer for at least an hour and remove from mould.

  4. Meanwhile, make the raspberry ganache filling. Warm the cream over a low heat.

  5. Add the white chocolate, raspberry spread and food colouring and mix, smoothing out lumps.

  6. Allow mixture to cool. Put it in the fridge for an hour or more until ready to use.

  7. Using a clean, dry heatproof bowl, gently heat the chocolate drops over a pot of moderately boiling water. Be very careful not to get any water in the chocolate or it will spoil.

  8. Once the chocolate begins to melt, remove from the heat and stir until it is smooth. If you need to return to the heat briefly, do so. Do not overheat.

  9. Pour chocolate into egg-shaped moulds, making sure it covers all sides of the mould. Tip mould upside down over the bowl to allow any excess to drip out, leaving a fine chocolate coating. Scrape the top of the mould to remove excess chocolate.

  10. Place in fridge for 10 minutes.

  11. Add the peanut butter discs you made earlier to the bottom of the chocolate moulds.

  12. Using a piping bag (or a sandwich bag with a very small corner cut), squirt a small amount of the raspberry ganache on top of the peanut butter. Ensure you leave enough room for the chocolate base.

  13. Smooth down if needed, but make sure it doesn’t touch the sides, as the chocolate should seal the edges.

  14. Add a few pieces of freeze dried raspberries on top. Place in fridge for a few minutes to set.

  15. Begin warming the remaining milk chocolate over the simmering water as before.

  16. Once melted, pour over the chocolates to create the base. Smooth over using a spatula or flat knife. Return to the fridge briefly to set, and then…

  17. Dig in!