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Salted Caramilk whip Easter eggs

Here’s a great way to super-charge your chocolate Easter eggs for an easy dessert. Fill them up with a salty Caramilk whip and serve with fruit, extra choccies and syrup. Make sure you allow extra time for cooling and chilling.

Allergens: Recipe may contain egg, milk, lactose and soybean.

5 Ingredients


  • 180g block Caramilk chocolate, chopped

  • 1 tsp sea salt flakes

  • 500ml (2 cups) thickened cream

  • 2 large Easter eggs, halved lengthways

  • Chocolate syrup, caramel syrup, small Caramilk Easter eggs (some chopped) and strawberries, to serve

3 Method Steps


  • Step 1

    Placechopped [Caramilk block

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    (180g block Caramilk chocolate, chopped), salt (1 tsp sea salt flakes) and 2/3 cup cream in a medium microwave-safe bowl. Microwave, uncovered, on High, stirring halfway, for 1 minute 10 seconds or until mixture has melted. Stir until smooth. Cool to room temperature.


  • Step 2

    Using an electric mixer, beat remaining cream in a medium bowl until soft peaks just form. Fold cream into Caramilk mixture in 2 batches. Divide mixture among Easter eggs (2 large Easter eggs, halved lengthways) and place in the fridge for 1 hour to chill.

  • Step 3

    Top Easter eggs with chocolate syrup (Chocolate syrup, caramel syrup, small Caramilk Easter eggs (some chopped) and strawberries, to serve), caramel syrup and Caramilk eggs. Serve with strawberries.
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Recipe Notes

Use warm, dry knife to halve the large Easter eggs.

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