Ingredients 1kg icing sugar mixture 1/2 cup caster sugar 2 teaspoons powdered gelatine 1 teaspoon vanilla essence 3 drops red food colouring 200g milk chocolate, chopped Wash and dry egg. Reserve 2 tablespoons icing sugar. Arrange remaining icing sugar in a 5cm- deep, 23cm x 29cm (base) baking dish. Smooth surface. Press egg halfway into sugar to form an egg-shaped indent. Repeat to form 15 indents, leaving 2.5cm between each indent. Combine caster sugar and 1/3 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar dissolves. Add gelatine to caster sugar mixture. Simmer, stirring, for 1 to 2 minutes or until gelatine dissolves. Transfer to a bowl. Allow to cool for 10 minutes. Using an electric mixer, beat mixture on high speed for 8 minutes or until white and very thick. Add vanilla and red food colouring. Beat for 1 to 2 minutes or until mixture is pale pink. Working quickly, spoon 1 rounded tablespoon of mixture into each of the 15 indents. Smooth tops. Refrigerate for 1 hour or until set (tops will still be slightly sticky to the touch). Dust eggs with reserved icing sugar before removing. Line a baking tray with baking paper. Place chocolate in a microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Using a fork, dip each marshmallow egg into chocolate, shaking off excess. Place on tray. Refrigerate until set. Serve. You will need 1 egg at room temperature. Refrigerate choc-mallow eggs in an airtight container for up to 1 week. Choc-mallow Easter eggs

Eggs are a symbol of the new life that returns to nature at Easter Time. The custom of exchanging eggs began long before Easter was celebrated. Easter eggs that are often given to celebrate Ever wondered about the size of the World's largest Easter egg? Guinness Book of Worlds records during Easter of 2005 with an egg composed of over 50,000 bars, the equivalent of or 1,950 kilograms (4,300 pounds in weight) of chocolate.