Easter Lambs
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 5 minutes
Decorating time: 45 minutes
- 1/4 cup popping corn
- 75g/2.65ozs. black fondant
- 50g/1.7ozs. white chocolate
- Six small hollow chocolate eggs
- 1 large hollow chocolate egg
- 600g/21.2ozs. mini marshmallows (100g/3.5ozs. per small lamb)
Step 1 - Pop the popping corn by placing in a non stick pan with the lid on and cooking for a few minutes until the majority of the corn has popped. You can also make a DIY microwave popcorn by placing the popcorn in a brown paper bag, folding over the top three or four times to close and cooking in the microwave for 90 seconds at 100% power. Allow to cool completely.
Step 2 - Shape the fondant into legs and a pointy sort of face. You can make these round or triangular-just don't make the head too big as it needs to stick onto the lamb without tipping it over. I just used the Chilean sheep toys that I had for guidance to make them into black faced sheep. Allow to dry, particularly the legs as they will need to firm up before balancing the egg on them.
Step 3 - Melt the white chocolate in a double boiler or in a microwave. Unwrap the chocolate eggs and place on an egg tray. Squash down each small white marshmallow individually and dip one end into the melted white chocolate. Adhere these mini marshmallows to the lamb doing one side at a time or they may slide off. Allow to set and repeat on all sides of the lamb (you don't have to do the bottom of the lamb).
Step 4 - Draw little eyes on the face of the head and then affix this to the egg using white chocolate. Attach the legs in the same way balancing the lamb so that it can stand up on all four legs.