Chocolate Dipping Eggs with Shortbread "Soldiers"

4 eggs cups 100g white chocolate, cut into small chunks 50g dark chocolate, cut into small chunks 100ml double cream dash of Grand Marnier (optional) mini chocolate eggs Shortbread 100g plain flour 50g icing sugar 100g butter 50g cornflour or rice flour

To make the shortbread, combine all the ingredients in a food processor until they form a dough. Roll in cling and leave in the fridge to rest. Pre-set oven to 180oC. Brush a baking tray with oil and then line with non-stick parchment paper. Roll the shortbread as thin as you can and then cut into strips 2 cm x 5 cm approximately. Place on a tray and bake until light golden - 15-20 minutes. Cool on a cooling rack.

Brush the inside of the egg cups lightly with oil and then line with cling film. Place in the freezer. Melt the white chocolate in a bowl over hot, not boiling water. Make sure the bowl and the water don't touch. When melted, spread the chocolate inside the egg cups and then place back in the freezer. Bring the cream and Grand Marnier to the boil and whisk in the dark chocolate. Set aside to cool.

Take the egg cups from the freezer and remove the chocolate, peel away the cling. Place a few mini chocolate eggs in the bottom of the egg cup and place the white chocolate shell on top. Fill with the dark chocolate mixture. Serve with a few shortbread soldiers on the side.