• Place an 18 cm round metal tin lid on a sheet of non-stick baking parchment and draw around it. Cut out to make a circular piece of parchment to sit inside.
  • Place the chocolate pieces in a heatproof bowl and melt in the microwave or over a pan of simmering water, stirring occasionally. Put a few dabs of chocolate on the tin lid before placing the parchment round on top. Chill in the fridge for a few minutes until set.
  • Meanwhile, make the edible ‘confetti’. Using a rolling pin, smash the Mini Eggs inside the bag (the pieces don’t have to be evenly sized).
  • Remove the parchment-lined tin lid from the fridge and pour in the melted chocolate to create a flat, even layer. Gently tap the base of the tin on a flat surface to encourage the mixture to reach the edges.
  • Scatter with ‘confetti’ and star sprinkles and chill in the fridge until set. Sprinkle with edible gold dust, then break into shards and store inside the tin.

Ingredient for 6

  • 95 g bar Cadbury Dairy Milk , cut into small pieces
  • 1 30 g bag Cadbury Mini Eggs
  • 1 tsp star sprinkles
  • edible gold dust for sprinkling (optional)

Mini Eggs Spring Scramble

mini eggs spring scramble
Prep time 20 MINS Chill time 30 MINS

Per serving

  • Calories113.0 kcal
  • Fat5.9 g
  • Saturates3.5 g
  • Salt0.0 g
  • Sugars13.7 g
% of your Guideline Daily Amount (GDA) . To be enjoyed as part of a healthy, active lifestyle.