Ingredients

Method

• 200 g milk chocolate, chopped
• 200 g dark chocolate, chopped
• 2 1⁄2 cups cream
• 220 g Woolworths vanilla shortbread, chopped
• 125 g Woolworths Malted Puff Chuckles, chopped
• 100 g shelled pistachios, chopped
• Speckled eggs, to decorate

Method

Ingredients

Line the bottom of a 20 cm springform cake tin with baking paper.

Place the chocolate in a glass or metal bowl over a pan of simmering water. Stir until the chocolate has melted.

Warm the cream slightly in a saucepan and stir into the melted chocolate.

Mix in the shortbread, Chuckles and nuts, and spoon into the tin. Chill for 2 hours.

When ready to serve, place a hot cloth around the sides of the tin for 3 minutes to melt the edges.

Unmould onto a platter and decorate with eggs.

Chef's note: When melting chocolate in a double-boiler, bring the water to a boil, then switch off the heat and add the chocolate to the top bowl instead of heating it up at the same time as the water.

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