If the eggs are too large, cut them in half. I used sea salt on top to help tame the sweetness.
- Line a baking tray with baking paper.
- Melt the dark chocolate buttons over hot water or in the microwave. Stir well. Pour onto the baking paper and spread to about 5mm thickness.
- Melt the white chocolate buttons and pour in a zig zag pattern over the dark chocolate. With the handle of a table knife, swirl the two chocolates together to produce a marbled affect. Top with the eggs, sprinkles and salt — if using — before the chocolate has set. Chill until set, about 2 hours or leave overnight.
- Break into pieces. They can be tied in cellophane or presented in large muffin cases.
See more of Jan's Easter recipes