Easter Chocolate Dessert Recipe

decorated easter eggs
author pic


 Updated 08/01/2016

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A luxurious extension of the modern day connection between Easter and chocolate!


  • 10oz (2 cups) chocolate digestive cookies
  • 3oz (6 tablespoons) unsalted butter
  • 10oz (4 cups) marshmallows
  • 10oz (2 cups) high cocoa solids dark chocolate, broken into small pieces
  • 2 teaspoons instant coffee
  • 1 pint organic double cream
  • 2oz white chocolate for decoration
(see measure conversions for more information on quantites)


  1. Crush the biscuits.
  2. Melt the butter in a small pan and stir in the biscuit crumbs.
  3. Use this mixture to line the base of a loose bottom tin.
  4. Chill in the fridge for several hours.
  5. Put the marshmallows and the milk into a saucepan and heat gently until the marshmallows have melted.
  6. Remove from the heat.
  7. Melt the dark chocolate in a bowl over hot water and leave to cool.
  8. Dissolve the coffee in a little hot water and allow to cool.
  9. Whip the cream to soft peaks.
  10. Carefully fold the cooled chocolate and coffee into the marshmallow mixture and then add the whipped cream.
  11. Pour into the loose bottomed tin and smooth over the top.
  12. Decorate the top with curls of white chocolate.
  13. Chill for 3 hours and then carefully push out of the tin and put onto a pretty serving plate.

Prep Time: 200 minutes

Cook Time: 15 minutes

Yield: 4 - 6 portions


they sound great and i now it would be gone in less than a day
#2 - candy - 02/15/2010 - 13:59
i know what it looks like
and it tastes lovelyyy

thanks for the rulesss x
#1 - Bella - 12/08/2009 - 07:29
why aren't there any pictures of anything? How do we know what they look like???
#0 - Kirsten - 03/14/2008 - 12:34
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