- 1 litre of Gelato
- Crème filling
- Liquid chocolate in a deep container for dipping the egg
- Topping of your choice (e.g. chocolate freckles, crushed nuts etc.)
- Easter egg mould with two halves. Preferably a silicon mould, but a plastic one is sufficient. Make sure the mould is not too large, as it will become heavy.
- Flat metal spatula
- Hot water
- Wooden skewer
- Tray for storing finished egg
This recipe will take 30 minutes, plus freezing time.
- Into an Easter egg mould, working quickly with a metal spatula, add your favourite gelato and smooth to a flat finish.
- Scoop out a small teaspoon size hole in the centre of the egg and fill with your chosen filling.
- Freeze the gelato filled mould until very firm.
- Repeat steps 1-3 for the second half of the Easter egg mould.
- Take moulds from freezer, and working very quickly, remove the gelato from the mould. For the silicon mould, simply press out the gelato egg. For the plastic mould, use hot water to slightly soften the gelato and then dislodge.
- Join both halves of the egg together
- Insert the skewer into the bottom of the egg
- Using great care, dip the egg into the liquid chocolate, let any excess chocolate drip, and while the surface is still liquid, apply chosen topping(s)
- Carefully place on a tray and return to freezer
- Remove from the freezer just before serving
- We like to create a bit of a sensation. Dip a sharp knife in to hot water and carefully cut the Easter egg in half. Watch everyone gasp!
- We know you’ll enjoy your Easter creation. We’d love to see your pictures so please share your creations on social media using the hashtag #weloveilgelato