Easter Egg Desserts
Surely the very best thing about Easter is chocolate? Easter eggs, specifically. Well, now it might just be these easy Easter egg desserts. Easter chocolate eggs – namely, Cadbury’s Creme Eggs and Mini Eggs – are so hard to resist. Neither can I pick a favourite between the two, so I thought I’d throw both into these creamy chocolate desserts. Delicious seasonal food with very little effort.
These are a cinch to make: the easiest of my Easter egg dessert recipes. Just melt some chocolate, stir in creme fraiche and double cream, and mix to sumptuous, velvety smoothness. Oh, and hide a creme egg in each one, too. Then scatter with a lightly crushed mini egg or two. Then… eat. Or perhaps devour would be more accurate.
Makes 6 – 8
Ingredients for Easter egg desserts
- Milk chocolate, 300g
- Creme fraiche, 300ml
- Double cream, 300ml
- Mini Creme Eggs, 1 pack (c90g)
- Mini Eggs, 1 pack (c80g)
Equipment
How to make Easter egg desserts
- Break the chocolate into chunks and place in a large glass bowl. Melt in the microwave, by starting with a 30 second burst, then 20, then 10 – keep checking and stirring very regularly.
- Meanwhile, place one creme egg into each glass.
- When the chocolate has melted, add the creme fraiche and cream to the bowl and stir really well until super smooth.
- Divide the ganache mixture between the ramekins, dishes, or glasses and refrigerate for about an hour minimum, or more.
- Scatter slightly crushed mini eggs over the top of the dessert just before serving.
Serve with a smirk of chocolate-fuelled satisfaction…
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