Rocky road Easter egg

Method

1. Slowly melt 300g of the chocolate with the syrup and butter in a large heatproof bowl set over a pan of barely simmering water. Remove from the heat, stir, then cool for 10 minutes. Stir through the remaining ingredients (apart from the rest of the chocolate and extra jelly beans) to coat.
2. Spread the rocky road mix evenly over the insides of each half of a large, smooth Easter egg mould (see tip). (If you have a flat-backed mould, you can suspend the halves over bowls.) If the edges aren’t smooth – meaning the halves won’t join neatly – you can repair them once they have hardened slightly in the fridge. Keep any leftover mix in a warm place in case you need it later.
3. Chill for at least 45 minutes or until set. Carefully unmould.
4. Melt the remaining chocolate in the microwave or over a pan of barely simmering water. Brush over the edges of the egg halves. Fill one half with jelly beans, then bring the halves together and brush more melted chocolate on the outside to seal. Fill any gaps with a little of the reserved mixture, then chill to set.
5. To serve, slice off the top with a sharp knife so the jelly beans tumble out. Serve with extra jelly beans if you like.