1. Chop the Cadbury Dairy Milk Hot Cross Bun slab into small pieces. Add the chocolate to a large microwavable bowl and heat for 30-45 seconds until just melted.
2. Add the crushed coconut biscuits and cream cheese to the bowl with melted chocolate and mix until combined.
3. Using your hands, mould 2 tablespoons of the mixture to form a flat circle. Add 3 Cadbury Mini Eggs to the centre and carefully enclose the eggs within the mixture. *Chef’s Tip: Lightly grease your hands with cooking spray for easy moulding!
4. Insert a skewer into the truffle, ensuring the ball is secure and carefully shape the ball into an egg shape. Repeat this step to form about 12 eggs. Place the eggs on a tray lined with baking paper and freeze for 30 minutes until set.  
5. Chop the Cadbury Dairy Milk Milk Chocolate into small pieces and place it into a short microwavable glass. Heat for 30-45 seconds until just melted.
6. Prepare the decorating station by adding the sprinkles to a flat plate. Dip each egg into the melted chocolate and allow the excess to drip off the egg. Roll the egg in sprinkles, ensuring the chocolate is fully coated and carefully place it back onto the baking paper. Repeat this step until all the eggs are coated.
7. Refrigerate for 30 minutes until the chocolate has set.
8. Insert the skewers into the soil of your garden as the perfect Easter egg hunt treat and ENJOY!

*Chef’s Tip: Alternatively, remove the skewers from the truffles for the perfect homemade gift this Easter!