Chocolate Krispie chick

Chocolate Krispie chick

A crispy treat specially for Easter that kids will love to make during the school holidays

Difficulty and servings

Easy

Makes 1 egg

Preparation and cooking times

Preparation time

Prep 40 mins

Plus drying time

Method

  1. Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and and stir in the Rice Krispies, mixing well to coat. Spoon half the mix into one of the moulds, then use the back of your spoon to press it into a thick, even layer. Be sure to cover the whole of the inside, leaving a thick edge. Repeat with the other mould and leave in a cool place to set. Put the moulds in the fridge for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don't be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
  2. Carefully unmould the eggs. Fill one half with a few mini eggs, then fix the halves together with melted chocolate. Patch any holes with a few extra Rice Krispies and melted chocolate. Leave in a cool place to set.
  3. To make the eyes, paint blobs of melted milk chocolate onto the white chocolate buttons. Fix onto the egg using a little more chocolate. Spoon the white chocolate into a small piping bag, then pipe a beak and wings onto the egg and allow to set.
  4. For the feet, roll out the marzipan on a sheet of greaseproof paper to about ½ cm thick. Using a knife, cut out two feet, making them large enough for the egg to sit on. Once the egg has completely set, place the chick on its feet, pressing down so that it stays upright. Finish by scattering some mini eggs around your chick to create a nest.
Try

Buying moulds

http://www.cakescookiesandcraftsshop.co.uk/acatalog/Easter-Egg-Chocolate-Moulds.html

After a few days...

After a few days, your Easter egg will start to 'bloom', or take on a slightly mottled appearance. This is simply the fat and sugars changing with air temperature and is harmless.

Per ¼ egg

241 kcalories, protein 3g, carbohydrate 33g, fat 12 g, saturated fat 5g, fibre 0g, sugar 28g, salt 0.2 g

Recipe from Good Food magazine, April 2008.

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Latest comments and suggestions

  • Binder photo Hannaf's

    19 March 2008

    Hannaf's commented on this recipe

    well, though this egg was cute and the mix was easy to make and the mould was easy to fill, unfortunately my egg didn't survive the evening! oh dear PS do NOT try with 85% chocolate!

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  • Binder photo Hannaf's

    19 March 2008

    Hannaf's rated this recipe

    4 stars

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  • Binder photo analisa

    26 March 2008

    analisa rated and commented on this recipe

    5 stars

    This egg was a great hit with the kids .. and it was quite easy to make. It was simpler to make than the other eggs since filling in the cracks when joining the halves together was easier as the rice crispies easily filled the empty spaces.

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  • Binder photo sr13

    01 April 2009

    sr13 commented on this recipe

    Can anyone tell me all in all how much this costs all together please as i would like to make them .

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  • Binder photo Sue

    05 April 2009

    Sue commented on this recipe

    although not sure on the actual cost of all the ingredients if you buy Tesco value chocolate at 27p for 100g as recommended in good food magazine the cost will be miminal also could use value rice krispies

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  • Binder photo caladonia

    16 August 2009

    caladonia commented on this recipe

    I've been looking for a recipe like this for ages, last year it cost me a lot of money to buy Easter eggs for my three grandchildren, I will of course have to try these out on the adults in the family( purely experimental!) before making them for the children.

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  • Binder photo jojo01

    30 March 2010

    jojo01 rated and commented on this recipe

    4 stars

    I made two of these at the weekend, one white chocolate and one milk chocolate. I covered the eggs with an additional layer of chocolate once I'd unmoulded as the rice krispies were showing a bit too much. They look great and I've named them Peter and Paul!

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  • Binder photo Ollie-Fool

    05 April 2010

    Ollie-Fool commented on this recipe

    Really want to try this but haven't got a mould and I'm not really sure where they sell them. Any suggestions? Thanks

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  • Binder photo Elektricia

    07 April 2010

    Elektricia commented on this recipe

    Dear Ollie-fool, It says at the top of the page you can buy the molds at http://www.cakescookiesandcraftsshop.co.uk/acatalog/Easter-Egg-Chocolate-Moulds.html Dit you try that link? Good luck!

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  • Binder photo tracy10

    14 April 2011

    tracy10 commented on this recipe

    I bought my chocolate moulds in hobbycraft! Only about £3 I think and they work very well!

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Difficulty and servings

Easy

Makes 1 egg

Preparation and cooking times

Preparation time

Prep 40 mins

Plus drying time

Ingredients

FOR THE EGG

  • 175g milk chocolate , broken into pieces, plus extra for decorating
  • 50g Rice Krispies cereal

TO DECORATE

  • 2 x 50g bags chocolate mini eggs
  • 2 white chocolate buttons
  • 50g golden marzipan
  • 25g white chocolate , broken into pieces, plus extra for decorating, melted and cooled a little

SPECIAL EQUIPMENT

  • 2 chocolate egg moulds, piping bag, rolling pin, flat pastry brush or small paintbrush
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Per ¼ egg

241 kcalories, protein 3g, carbohydrate 33g, fat 12 g, saturated fat 5g, fibre 0g, sugar 28g, salt 0.2 g

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