If you've got two long weeks off school to fill, these eggs are easy for kids to make and they taste nice.
200g dark chocolate
200g milk chocolate
400g sponge cake such as Madeira or marble cake, made into crumbs
100g rasins, sultanas, dried blueberries or cranberries
50g chopped nuts or dessicated coconut
Dessicated coconut, cocoa powder, finely grated dark or white chocolate
Break the chocolate into pieces and melt in a heatproof bowl over a pan of gently simmering water until smooth. Str in the cake crumbs, fruit and nuts.
Chill for 30 minutes then mould into 12 egg shapes.
Scatter some coconut, cocoa or grated chocolate onto a plate and roll the chocolate eggs in it to coat. Line cardboard egg boxes or egg cups with circles cut from greaseproof paper and sit in the eggs. Can be stored in the fridge but are best eaten at room temperature.