Easter is here and it’s officially acceptable for us to eat our body weight in chocolate. The lovely team at Doughlicious have the most perfect Easter egg dish, which is beautifully rich and makes an excellent dessert for Easter weekend or a wonderful way to use up any leftover chocolate eggs after.
Ingredients
- Favourite Easter Egg
- 1 Pack Salted Caramel Cookie Dough
- 250g heavy whipping cream (cold)
- 230g cream cheese, softened
- 80g ounces semi-sweet chocolate squares
- 1/2 teaspoon vanilla
- ¼ cup maple syrup
- Pinch of salt
Method
- Pre-heat your oven to 165c, top and bottom heat
- Divide some of the cookie dough pucks into halves and bake mini cookies
- Bake the normal dough pucks for 12 minutes and the mini cookies for 5 minutes
- It may help to put the smaller cookie dough pucks on a separate sheet of parchment
- Melt chocolate using a double-boiler or a microwave
- Whip the cold whipping cream on high speed until the cream holds a stiff peak
- Add the softened cream cheese and beat on medium speed until combined and smooth
- Gradually pour in the melted chocolate followed by the vanilla
- Finally, add the maple syrup until it all comes together
- Use a hot knife to cut open your Easter egg
- Layer some baked cookies in the bottom of the egg
- Fill with mousse
- Decorate with melted chocolate, baked cookies, and any chocolate-y toppings
Have you tried this delicious Easter egg recipe? It pairs perfectly with our Spring designs! Let us know how you got on in the comments below.