Jelly-filled Easter eggs recipe
Looking for a fun Easter activity? Make these jelly-filled Easter eggs with the kids to make your chocolate Easter eggs into a fun dessert. Pick your favourite jelly, fill with fruit and mini chocolate chips for a range of different flavour combinations and a colourful retro treat.
See method- Serves Each egg serves 2
- 5 mins to prep plus 2 hrs chilling time
Ingredients
For the berry-filled eggs
- 135g pack raspberry jelly
- 1 large Easter egg
- 150g raspberries
- 50g blueberries, sliced in half
For the strawberry and milk chocolate eggs
- 135g packs strawberry jelly
- 1 large Easter egg
- 100g strawberries, hulled and chopped
- 1 sprig of mint, leaves separated
- 30g white chocolate chips
For the chocolate orange eggs
- 135g pack orange jelly
- 1 medium chocolate orange Easter egg
- 2 satsumas, peeled and segmented
- 1 tbsp shredded mint
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Method
- Make up the jelly according to pack instructions in a large measuring jug and set aside for 15 mins until cooled to room temperature.
- Meanwhile, press gently at the seam on either side of the chosen chocolate egg to pop open into 2 halves.
- Arrange the eggs flat in shallow bowls, using foil to support the sides so that they don’t rock.
- Divide the fruit, extra chocolate or herbs between the eggs. Pour over the cooled jelly to the top of the Easter eggs. Chill in the fridge for at least 2hrs, or overnight until set.
- Tip: Use the foil the eggs come wrapped in to help secure the eggs while the jelly sets. Scrunch up the foil in the base of the bowl to help hold the eggs flat.
- See more Easter recipes
