If there’s one thing you make this Easter then it should be this devastatingly chocolatey creme egg trifle! It’s definitely one for the serious chocoholics and a perfect centrepiece for your Easter gathering this weekend! The best part – it’s so easy to make and by using a few shortcuts here and there you’ll have it finished in no time at all!
Today has actually been a really good day, I found out that my Prawn and Vegetable Ramen recipe had been featured in the Swedish version of the Elle online magazine and was really chuffed 😊 What a great feeling to know that something I had cooked and created had been chosen – it was a real confidence booster and just what I needed!
Today was the day that we also decided we should start the Easter showstopper. It is a joint effort but Dean came up with the idea. He absolutely loves creme eggs, so much so that last year I found out he had secretly eaten a box of 12 which I thought were safely tucked away in the cupboard! I hadn’t gotten round to having one and when one day I fancied one, they’d all gone! He’s like a naughty child sometimes! I do love chocolate but I can also go with out it if I’m being good, but I’d say Dean loves it more than I do – if it’s there then he’ll eat it!
Dean had the vision for this dessert so I went with his suggestions as it all sounded amazing. As we were making it, what was going through my head that it was going to be seriously chocolatey and there was so much of it and we couldn’t eat it all. Dean was very excited about the finished result but did say he would have liked the chocolate mousse to be a bit lighter in colour so maybe next time we could try it with milk chocolate.
I loved the mousse and what a great way to make it by using marshmallows. I was a bit worried at first as the mixture was quite runny but once it had set it was fantastic! I would love to make it again by adding different flavours to it like orange or mint and maybe some nuts. You could get really creative with your mousse!
Here’s a top tip for cutting creme eggs in half! The best way to do it is to use a really hot (and sharp) knife – so one for the adults only! Boil a saucepan of water, then place your knife into it to heat up. Once hot, carefully saw through the seam all the way round the creme egg until it comes apart. With a bit of practice you’ll end up with perfectly halved eggs.
This is definitely a dessert to have when you have got the family or a big group of friends around for Easter as it does go along way. It will only last about 3 days due to the cream so you don’t want to waste any. I did the rounds by delivering it to friends and family and I was told it was a real hit and that everyone enjoyed it!
As a side note the big news is that we are now on Yummly, which if you haven’t heard of is a fantastic site to use if you love food. It’s packed full of recipes from all types of blogs so sign up if you’re not already a member and give us a follow! We also have a very useful ‘Yum” button – see it next to the Facebook, Twitter and Pinterest ones so you can save our recipes to your personal recipe box! It’s a bit like Pinterest but just for us foodies! ☺️
Items used in this recipe
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