As Easter is only a few weeks away, the shops are filled to the brimmed with Easter themed goodies such as chocolate eggs, hot cross buns, hampers, bunny ears, cute baskets for the little ones to use during the Easter Egg hunt and many more. We at Attipas thought that this year perhaps you may wish to experiment with making your own chocolate eggs instead of heading straight to the shops to purchase a pack. With our easy Rocky Road Easter Egg recipe below, use the best ingredients you can afford and feel free to tweak it to your preference. Don’t be surprise that you will find many volunteers wanting to help you lick the bowl afterwards!

Recipe : Rocky Road Easter Egg


  • 250g quality milk chocolate & 150g quality dark chocolate, broken into small pieces (we find that mixing dark and milk chocolate gives the eggs a richer chocolate flavour)
  • 100g raspberry lollies
  • 2 tablespoons pistachio kernels
  • 2 tablespoons raw cashews (feel free to substitute with raw almonds)
  • ½ cup mini marshmallows (you can use regular sized marshmallows if you like)
  • 2 tablespoons shredded coconut
  • 1/4 teaspoon vanilla extract for a hint of flavour
  • Chocolate egg-shaped moulds
  • Pastry brush
  • Palette knife
  • Colourful tin foil or regular foil, and mini stickers for decoration.


  1. Chop all the nuts, and cut all raspberry lollies and mini marshmallows in half. If you are using regular sized marshmallows, just chop it into smaller pieces. Put all these ingredients in a large mixing bowl together with the shredded coconut.
  2. Melt the milk chocolate and dark chocolate separately using a double broiler or in the microwave.
  3. Combine both melted chocolates in a large bowl and add the vanilla extract.
  4. Using a pastry brush, carefully coat the egg-shaped moulds with the melted chocolate. Refrigerate the moulds for about 15-20 minutes or until set.
  5. Meanwhile pour the rest of the melted chocolate into the lollies and nuts mixture. Gently stir to combine.
  6. Spoon the mixture into the chocolate covered egg-shaped moulds and put it back in the refrigerator to set (about 30 minutes or so).
  7. To join the 2 egg halves together, run a palette knife under hot water and then run the warm knife around the edge of the egg halves. Gently press both halves together.
  8. Wrap your chocolate eggs in foil and decorate with mini stickers.

Hide the eggs around your house or garden during the holidays and watch your child shriek with delight with each found egg.