Whipped hot chocolate Easter egg with white chocolate drizzle, strawberries and cream
This adorable Easter egg is filled with a rich hot chocolate ganache made with Tassimo Cadbury Hot Chocolate. We've finished ours with a white chocolate drizzle, strawberries and a selection of Easter chocolate, but this fun dessert works well with a huge range of different toppings.
Ingredients
Metric
Imperial
- 2 medium, hollow Easter eggs, base melted slightly for stability if needed
White chocolate drizzle
- 200ml of double cream
- 300g of white chocolate, roughly chopped
Tassimo hot chocolate whipped ganache
- 400ml of whipping cream
- 100ml of Tassimo Cadbury Hot Chocolate
- 500g of dark chocolate
Whipped cream
- 300ml of double cream
- 150g of caster sugar
Garnish
- 1 handful of mini chocolate eggs, half chopped and half left whole
- 1 handful of strawberries, sliced in half
- 4 speculoos biscuits, crumbled
- 2 Easter bunny-shaped chocolates
Method
Begin by slicing the top off of the large Easter eggs using a hot knife
- 2 medium, hollow Easter eggs, base melted slightly for stability if needed
Heat the cream for the white chocolate drizzle until steaming, then pour over the chopped chocolate. Stir everything together until smooth
- 200ml of double cream
- 300g of white chocolate, roughly chopped
Use a spoon to drizzle the white chocolate ganache over the edges of the egg. Leave to set in the fridge
Next, prepare the hot chocolate whipped ganache by warming the cream and hot chocolate together over a medium-low heat until steaming
- 400ml of whipping cream
- 100ml of Tassimo Cadbury Hot Chocolate
Once steaming, pour over the chopped dark chocolate, leave for 30 seconds, then mix the chocolate and cream together until well combined and smooth
- 500g of dark chocolate
Leave the ganache to cool for ten minutes, stirring occasionally
Next, whisk the ganache using an electric whisk until whipped and smooth
Spoon the ganache into the eggs, then place in the fridge to set for around an hour
Meanwhile, use an electric whisk to whip the cream and sugar until stiff peaks form
- 300ml of double cream
- 150g of caster sugar
Fill a piping bag fitted with a star nozzle with the sweet whipped cream, then refrigerate until needed
Fill the inside of the eggs with some chopped and whole mini eggs, Pipe swirls of the chilled whipped cream on top of the egg and finish with fresh strawberries, crumbled biscuits and Easter bunny-shaped chocolates for that extra Easter touch
- 1 handful of mini chocolate eggs, half chopped and half left whole
- 1 handful of strawberries, sliced in half
- 4 speculoos biscuits, crumbled
- 2 Easter bunny-shaped chocolates
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