Creme Egg Florentines
Well hello there!
I hope you all had a fabulous weekend. As it was my Birthday we were up in London on Saturday for the Country Living Spring Fair, which was quite something! I also had a wonderful day on Sunday with family and a bit of shopping and to top it all off, had the day off yesterday, when I finally got around to shooting these beauties!
These Creme Egg Florentines will make lovely little Easter gifts, and are that perfect mix of gooey, sticky and dangerously indulgent!
Creme Egg Florentines_
Makes 3
Takes 15 mins, plus chilling time
What you will need:
2 Cadbury creme eggs
3 heaped tbsp cornflakes
2 tbsp golden syrup
3 squares Cadbury dairy milk (half a standard single 45g chocolate bar)
1 tsp olive oil
3 heaped tbsp cornflakes
2 tbsp golden syrup
3 squares Cadbury dairy milk (half a standard single 45g chocolate bar)
1 tsp olive oil
What to do:
Start by melting the creme eggs in a bain marie or in the microwave. Once melted, spoon evenly into 3 wells of a shallow bun tray and press into a nest shape with the spoon.
Stick the tray in the fridge while you do the next step.
Next, put the cornflakes into a bowl and mix with the golden syrup. Once all the flakes are covered, take the tray back out of the fridge and spoon even amounts of cornflake mix on top of each chocolate nest.
Pop this back in the fridge again.
Now melt the dairy milk squares in the bain marie and add the olive oil, a bit at a time, to make it slightly runnier. Stir this in well, and when it is at a good liquid consistency, turn off the heat.
Lastly, using a spoon dipped in the chocolate, drizzle stripes across the top of the florentines and place back in the fridge overnight, to set completely.
To remove the florentines from the tin, ease them out with a metal spoon. If you're having trouble, you can always rest the tin on top of another tin, with a thin layer of hot water in between to soften the base. Take care though, as you do not want the chocolate to melt too much.
Stick the tray in the fridge while you do the next step.
Next, put the cornflakes into a bowl and mix with the golden syrup. Once all the flakes are covered, take the tray back out of the fridge and spoon even amounts of cornflake mix on top of each chocolate nest.
Pop this back in the fridge again.
Now melt the dairy milk squares in the bain marie and add the olive oil, a bit at a time, to make it slightly runnier. Stir this in well, and when it is at a good liquid consistency, turn off the heat.
Lastly, using a spoon dipped in the chocolate, drizzle stripes across the top of the florentines and place back in the fridge overnight, to set completely.
To remove the florentines from the tin, ease them out with a metal spoon. If you're having trouble, you can always rest the tin on top of another tin, with a thin layer of hot water in between to soften the base. Take care though, as you do not want the chocolate to melt too much.
Nice and simple, eh? If you're giving these as a gift, they look great stacked in a trio and tied with beautiful pastel ribbon. Perfect to give, perfect to receive, and most importantly, perfect to eat!
Have a fab week, folks and thanks for stopping by!
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