Giant Chocolate Egg
Turn your giant chocolate egg into a yummy bowl of fruit salad with jelly and fresh raspberry cream. It's fun to make and share around!
Ingredients
- 85g (3oz) box of powdered jelly (any flavour) (NOTE 1)
- 400 gm giant hollow chocolate egg (NOTE 2)
- 1 cup pineapple (chopped into small chunks)
- 1 cup rockmelon (cantaloupe, chopped into small chunks)
- 2 large plums (chopped into small chunks)
- ½ cup strawberries (cut in half)
- ½ cup raspberries
- 2 Kiwi fruits (chopped into small chunks)
- 2 figs (cut into quarters)
FRESH RASPBERRY CREAM
- 1 Cup thickened cream (NOTE 3)
- 2 tbsp icing sugar mixture (NOTE 4)
- ½ cup raspberries
Instructions
- Prepare the jelly following the instructions on the box, chill the mixture in the fridge overnight. To make the jelly firm enough to cut into cubes reduce the amount of water suggested (on the box) by one cup.
- Unwrap the chocolate egg and find the seam in the middle. Using a small sharp knife, carefully pry the egg open, it should cleanly split into halves.
- Cut the fruits into bite sizes and place them in a large colander with a plate underneath, the plate will catch the juices from the fruits. Chop up the chilled jelly into little cubes.
- Place the cream, raspberries and icing sugar in a bowl and whip it with a beater until it thickens and reaches piping consistency. Place the cream in a piping bag (optional).
- Assemble the chocolate egg right before you serve it and serve immediately. Place the chocolate egg halves on an object or scrunch up some foil to help prevent it from rolling. Carefully add the fruit salad and jelly into the chocolate egg, pipe or spoon on some raspberry cream. Place the remaining cream in a small bowl to serve next to the chocolate egg.
Notes
Fruits - You don't have to use the same fruits I have here, use the fruits you love to eat or ones that you have readily available.
(NOTE 1) Jelly - I used a box of strawberry 'Aeroplane' jelly but you can use your favourite flavour. I like my jelly firmer, so I reduced the water mixture by a cup so I could cut it into cubes. The jelly should be chilled overnight for the best results.
(NOTE 2) Giant chocolate egg - I used a large chocolate egg that was 400gms (14oz).
(NOTE 3) Thickened cream is also known as whipping cream, it has gelatine added to it and contains 35% milk fat.
(NOTE 4) Icing sugar mixture is also known as ‘confectioners’ sugar’ or ‘powdered sugar’. Icing sugar mixture has a small amount of cornflour added to keep it soft and clump-free. Pure icing sugar can be used but you may need to sift it prior to use if it’s clumpy.
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 463kcalCarbohydrates: 57gProtein: 4gFat: 28gSaturated Fat: 17gCholesterol: 41mgSodium: 73mgPotassium: 406mgFiber: 6gSugar: 47gVitamin A: 1226IUVitamin C: 50mgCalcium: 54mgIron: 2mg