Homemade Marshmallow Easter Eggs

Recipe by Katelyn Williams
30 white marshmallows
½ tsp vanilla extract
500g Selati Icing Snow
200g corn flour
300g good-quality dark chocolate, chopped
Place the marshmallows and vanilla in a bowl over a saucepan of gently simmering water and stir until melted and smooth.
In the meantime, sift the icing sugar and corn flour onto a 20cm rectangle baking tray to form a thick layer. Using a plastic or chocolate Easter egg, press into the icing sugar mixture to form egg shapes.
Once the marshmallow has melted, spoon or pipe the mixture into the indentations and allow to set.
Dust the marshmallow eggs off and set aside.
Melt the chocolate in a bowl over simmering water until melted then dip each marshmallow egg into the chocolate, allowing the excess chocolate to drip off. Allow to set on a baking tray lined with greaseproof paper.