Try this recipe once, and you'll use it every Easter! 

STEP 1 Break the dark and milk chocolate into pieces in a bowl. Bring cream to the boil in a saucepan and pour it over the chocolate. Stir until chocolate has melted, then put bowl over a larger bowl of iced water, to cool. In another bowl, mix marshmallows with the cake and chocolate freckles.

STEP 2 Spray each egg half-mould half with canola oil and line with plastic wrap, leaving a 1cm overhang. Flatten out any air pockets under the plastic wrap. When chocolate and cream mixture has cooled to about 30-34°C (just below body temperature and 
still runny), combine it with the marshmallow mixture. Fill each half-mould with mixture to just above the rim. Align the 2 halves and gently press together. Wrap whole egg moulds in plastic wrap and refrigerate for 30 minutes.

STEP 3 When set, remove the eggs from moulds. Roll in hundreds and thousands.

Cook's tips 

Using hot cream to melt chocolate prevents the chocolate from becoming grainy.

Use the back of your index finger to test the temperature of the chocolate and cream mixture.