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Repurpose leftover Easter eggs in this simple yet indulgent chocolate delight. Bulked out with digestive biscuits, almonds and raisins for a different texture. Top off with mini eggs for a cracking treat. See method
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Put 100g chocolate in a heatproof bowl with the butter. Set over a pan of barely simmering water for 2-3 mins, making sure the water doesn’t touch the bowl. Stir occasionally until melted. Alternatively, melt in short 20-30 sec bursts in the microwave.
Beat the golden syrup and cocoa powder into the warm chocolate mix, then stir through the broken biscuits, chopped almonds and raisins until coated. Line a medium cake tin or dish (20cm x 30cm) with baking paper, leaving plenty overhanging two sides – this will allow you to lift the tiffin out, once set.
Pour the tiffin mixture into the tin and level out. Melt the remaining 400g chocolate in the same bowl as before then pour over to cover completely. Decorate with mini eggs (roughly chop any that are large), if using. Chill for at least 2 hrs to set. Run a knife around the edge of the dish to loosen, then use the paper to lift the tiffin out before cutting into 18 pieces. Keep in the fridge for up to 5 days.
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