A thick slab of milk and white chocolate studded with pretty pastel mini eggs, and chopped Cadbury Creme Eggs. A quick and delicious Easter treat!
Last week I was back in England for a week. The Chinese New Year holidays gave me a chance to escape Hong Kong and head back to the crisp mornings, wide starry skies, and home comforts of England.
Of course every trip back to England ends in the same way for me, with an overstuffed, over weight limit, suitcase, packed full of chocolate, cosmetics, and baking ingredients.
Every trip I make my pilgrimage to Sainsbury’s and Waitrose. A trip that probably holds far more excitement for me than any trip to the supermarket really should. Leave me to my own devices and I’d happily wander the aisles for hours, delighting in all the ingredients you just can’t track down in Hong Kong.
This time of year, with Easter just around the corner, of course one of the most important ingredients has got to be chocolate!
Chocolate is the basis of this ridiculously easy recipe for Easter. My favourite Easter treats, Cadbury Creme Eggs and Mini Eggs, and lots of delicious chocolate!
It looks impressive, but its actually ridiculously simple to make, and only takes minutes (plus a bit of chilling time) to prepare. Melt the two types of chocolate, swirl them together, and then scatter on your chopped Cadbury Creme Eggs and Mini Eggs. I used Dairy Milk chocolate (perfect with Cadbury Creme Eggs!), and a mixture of large and small Cadbury Creme Eggs. I can’t resist the way the filling pours stickily out of the full sized eggs, puddling on the chocolate.
This chocolate slab, or chocolate bark as you might like to call it, is very adaptable. Not a fan of white chocolate? Just up the quantities of milk chocolate. Want something a little less sweet? How about using a bitter dark chocolate?
You can add in any of your favourite treats. How about some little chocolate bunnies? Or little marshmallow chicks? Of course all your favourite type of little chocolate eggs, like these Oreo Eggs, or these Lindor Eggs, would be a great addition too.
How ever you make it, its bound to be a hit!
– Take the suggested size of tin as pure guidelines. The size and shape of the tin you use doesn’t matter too much, it will just alter how thick your chocolate will be!
– I used Dairy Milk chocolate to match the flavour of the chocolate in the eggs.
– Best stored in an air-tight container in a cool place. For maximum snap in your chocolate you could store in the fridge, but be aware your chocolate may ‘bloom’ and discolour.
- 300g milk chocolate (I used dairy milk)
- 100g white chocolate
- 170g Cadbury Creme Eggs (I used a mixture of regular and mini), halved or roughly chopped
- 60g mini eggs
- Lightly grease and line a shallow baking tray or swiss roll tin with grease proof paper. The sides of the paper should comes up a little over the top of the tray. Your tin should be around 30 x 20cm, but don't worry if you don't have the right size. A smaller, or differently shaped, tin will just result in a thicker layer of chocolate.
- In a heat proof bowl over a pan of gently simmering water, melt the milk chocolate. Do the same with the white chocolate. Alternatively melt in the microwave at 20 second intervals, stirring in between,.
- Drop spoonfuls of both chocolates over the tray, and gently swirl them together.
- Scatter over your chopped Cadbury Creme Eggs and Mini Eggs.
- Chill in the fridge for one hour, or until the chocolate has completely set.
- Chop into shards and enjoy!