Ingredients

For the Easter eggs
200g low protein chocolate 
edible sugar sprinkles 

For the hot chocolate bombs 
100g low protein chocolate
20g low protein marshmallows
edible glitter
200mls of Sno-Pro or Loprofin Drink LQ 

Method

1. Break the low protein chocolate into a glass or metal bowl and place over a pan of simmering water - don’t allow the bowl to sit on the water, stir until melted  
2. With a soft cloth or kitchen towel polish the inside of the Easter egg mould 
3. Now pour in a quarter of the melted chocolate and move around the mould so all the sides are coved, tip out the excess chocolate back into the bowl and place the Easter egg mould flat onto a lined baking tray, allow to set and repeat so the eggs have 2 full coats of the chocolate 
4.  Gently remove the eggs from the mould and use a little more melted chocolate to glue the 2 halves together. Sit them on a tray lined with kitchen paper until set
5.  Brush melted chocolate on the outside and cover in sugar sprinkles to decorate
6.  For the hot chocolate bombs repeat as above - line the mould and once removed from the moulds, fill one half with edible glitter and low protein marshmallows. Glue the 2 halves together with a little more melted chocolate and allow to set 
   
7.  To serve, heat some Sno-pro or Loprofin Drink LQ and place on one of the chocolate bombs, stir to melt. The glitter and marshmallows will float and the chocolate will melt making a hot chocolate drink