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AMMini Egg Chocolate Pots
If you love mini eggs, you are going to be OBSESSED with these!
These are a bit like the Bailey's Chocolate Orange Pots I made at Christmas - except these are EVEN easier with only 5 ingredients - although if you wanted to add a shot of Bailey's to these, I'm sure it would work 😅
I've written up the recipe below - let me know what you think of them! A x
Makes 6 chocolate pots
2 x 80g bags of mini eggs
150g dark chocolate
300ml double cream
8 digestive biscuits
25g melted butter
Crush the digestive biscuits, either with the end of a rolling pin until you have a rough crumb
Add 25g of melted butter to the crumb and mix well until all of the crumbs are coated.
Divide the biscuit between 6 ramekins and press down with the back of a teaspoon.
Put the dark chocolate in a microwaveable bowl broken into pieces
Microwave the chocolate at 30 second intervals stirring each time. Stop when the chocolate is not quite all melted, remove from the microwave and stir until smooth, this will stop you overheating it. Leave to cool.
Place 300ml double cream in a mixing bowl and using a hand blender, mix until it begins to thicken and bubbles start to form - about a minute.
Crush both bags of mini eggs.
Add the cooled, melted chocolate and stir until combined or use the hand whisk briefly.
Stir in half the crushed mini eggs
Divide the mixture between the ramekins and place in the fridge for a couple of hours
Remove from the fridge 15 minutes before needed and decorate with the remaining crushed mini eggs
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