Place the white/milk chocolate and condensed milk in a large heatproof bowl. Fill a medium-sized saucepan halfway with boiling water, then place over a low heat. Place the heatproof bowl on top and stir until everything is melted and combined. Alternatively, microwave in short bursts, stirring in between until combined.

Next stir in your mini eggs - you can keep some whole and crush some too. Make sure you leave a handful or so for the top to decorate the fudge.

Pour the mixture into a lined 9 inch square tin and then decorate with the mini eggs you saved. Again, I like to crush some and keep some whole.

Chill in the fridge for 2-3 hours or overnight to firm up, then chop into chunks and enjoy. Mini egg fudge is best kept in the fridge.