Instructions: Carefully melt the chocolate then stir in remaining ingredients, mixing well. Spread mixture in tin and set. Later, cut down the centre then into 16 finger shapes, but leave in the tin. Sieve icing sugar into a bowl, add finely grated lemon rind, strained juice and just enough water to make a coating icing; spread over the base. Press 3 Mini Eggs onto each finger then lift out, trim edges and leave to set.

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