Easter Egg Mousse

Melt 3 of the Vitabite bars in a heatproof bowl over a pan of simmering water.

Brush the melted Vitabite into the Easter egg mould and refrigerate for 1 hour or until set.

Remove the egg halves from the moulds and put back in the fridge.

Place the remaining Vitabite, butter, marshmallows, and water into a small saucepan.

Cook over a low heat and stir well until the mixture is a smooth texture. Remove from heat and leave to cool.

Add the vanilla extract to the ProZero ‘double cream’ and whisk until firm peaks form

Gently fold the whipped ProZero ‘double cream’ into the smooth Vitabite mixture and divide equally between the easter egg moulds.

Place in the fridge to chill for at least 1 hour.
 

Top with permitted fruit and decorations and serve.