Crispy Rice and Chocolate Eggs

Break the chocolate into pieces and place it into the MicroCook Pitcher 1L, add butter, cover and microwave for 1 min. 50 sec. at 360 watts. Allow to stand for 2 min. Mix using the Silicone Spatula Thin and, if chocolate is not completely melted, microwave again for 20 sec.

Add the puffed rice into the Pitcher and mix gently using the Silicone Spatula until the rice is completely covered with chocolate.

Place the SBF Cocoon in the Freezer Mates Large Low 2.25L and divide the puffed rice and chocolate mixture into the cavities of the SBF Cocoon. Using the back of a tablespoon, press the mixture against the sides of the cavities to create a hollow shell. Freeze for 20 min.

Carefully unmold and fill each shell with vanilla ice cream. Assemble the shells to create wholeeggs and keep in the freezer until serving.

Take out of the freezer 10 min. before serving.