‘What’s Easter without the Eggs’?

Ingredients:
(Use Easter Egg Moulds)
For the Marshmallow Filling
2 cups granulated sugar
1/2 cup water (for sugar syrup)
2/3 cup light corn syrup (or glucose syrup)
1/4 tsp salt
20g unflavoured Gelatine Powder 
1/2 cup cold water (for blooming gelatine)
1 tsp vanilla extract
Chocolate Coating
1 ½ cups chocolate chips (milk, dark or white)
1 Tbsp vegetable oil (for smooth coating)
METHOD: (Use a stand mixer or electric hand mixer)
Bloom the Gelatine - Place the gelatine and 1/2 cup cold water in large heat safe mixing bowl, stir briefly and set aside to bloom while preparing the sugar syrup (approximately 5-10 mins)
Make the Sugar Syrup - In a medium saucepan, combine the granulated sugar, corn syrup, water, and salt.
Heat gently, stirring constantly until the sugar dissolves. Bring the mixture to the boil. Boil without stirring for approximately 4-5 minutes, or until the syrup reaches 115–118 °C (soft‑ball stage) on a confectionery thermometer.
Whip up the Marshmallow - Begin whisking the bloomed gelatine on low speed.
Carefully pour the hot sugar syrup down the side of the bowl while mixing.
Increase to high speed and whip 8-10 minutes, until thick, glossy and white, tripled in volume and holds soft but stable peaks. Add vanilla extract in the final 40 seconds of whipping.
Prepare the Chocolate Egg Shells - Melt chocolate gently (microwave in short bursts or over a bain-marie)
Stir in the vegetable oil until smooth.
Spoon or brush chocolate into Easter egg moulds. Tilt and tap to coat evenly. Chill 5-10 mins until set.
You can apply a second coat. Chill again until fully firm.
Fill the Eggs - Transfer marshmallow into a piping bag (or you can use a snap-lock bag with corner snipped off)
Pipe marshmallow into the egg halves, leave 3mm space at the top.
Let sit at room temperature for approximately 25–30 minutes, or until the marshmallow has slightly set on top.
Note: The marshmallow will still be soft inside and will set over several hours.
Cover the Eggs - Re-melt remaining chocolate if needed.  Spoon or pipe chocolate over the marshmallow to seal.  Smooth and chill until fully set.

Want to join the egg halves together- Once both egg halves are fully set and unmoulded, gently warm the rim of one half by pressing it for 1–2 seconds onto a warm (not hot) pan. Immediately align and press the second half on, holding gently for 10–15 seconds until sealed.

Storage: Store sealed eggs in an airtight container at cool room temperature for up to 3–4 days. Do not refrigerate.

Enjoy!!