Giant Salted Caramel Filled Easter Egg by Billington's

  • Total Time

    3h 0m
  • Serves

    20
  • Skill Level

    Advanced
  • Dietary Needs

    Veg
    • Vegetarian

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We have gone a bit overboard with this one, but it's so fun and you should make it. We've filled a chocolate shell with pure Billington's caramel. You could easily turn this into salted caramel by simply adding some salt. It's definitely for sharing though. 

The beauty of using Billington's sugar is that you can increase/decrease the richness in flavour of the caramel by simply swapping the sugar that you use. To show you how, check out our Salted Caramel Sauce Three Ways recipe.

Method

  1. Melt the chocolate in a bowl over a pan of simmering water.

    • 600g Dark Chocolate
  2. Line a baking tray with baking parchment.

  3. Spoon the chocolate into the egg mould and swirl to coat thinly. Place the mould upside down on the baking parchment and allow the chocolate to set for 10 minutes. By placing the mould upside down the chocolate will thicken around the edges where you need it to be strongest.

  4. Repeat this process to make 3 layers.

  5. Allow the eggshells to set completely before turning out.

  6. Make the caramel by gently melting all the ingredients together until smooth, then chill in the fridge until firm.

    • 390g Dulce de Leche
    • 100g Condensed Milk
    • 100g Unrefined Light Muscovado Sugar (We like Billington's)
    • 100g Butter (Unsalted)
    • 1 1/2 tsp Salt Flakes
  7. When you are ready to make the egg fill both chocolate halves with the caramel and stick together with melted chocolate and then chill again until needed.

    Top Tip: Storage Instructions

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