These mini eggs are so simple to make and go down so well with everyone. The rich, chocolate filling melts in your mouth, while the roasted buckwheat adds a delicious crunch. We used 3cm x 2cm x 1cm mini egg moulds for this recipe, but you can use whatever size you like best and fill them up until the mixture runs out.
If you're toasting your own buckwheat groats, simply place them in a dry pan over a medium heat and cook, constantly stirring, for 10-15 minutes until they turn golden.
