Creme Egg Easter Chocolate Trifle

Creme Egg Easter Chocolate Trifle

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!

Creme Egg Easter Chocolate Trifle

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!

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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!

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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.

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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!

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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.

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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!

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YummlyAs 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! ☺️


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Creme Egg Easter Chocolate Trifle

Creme Egg Easter Chocolate Trifle

Prep Time 30 minutes
Total Time 30 minutes
Servings 8 people


  • 1 large chocolate swiss roll
  • 6 cadburys crème eggs
  • 600 ml double cream
  • 6 mini Lindt bunnies For decoration
  • grated dark chocolate For decoration

Chocolate Mousse

  • 300 g marshmallows
  • 100 g margarine/unsalted butter
  • 500 g dark chocolate 70% cocoa (good quality)
  • 120 ml hot water
  • 600 ml double cream


  • Take a 20x20cm trifle bowl. I used this one from Amazon.
  • Cut the swiss roll up into 16 slices at about an inch each slice. Place the swiss roll around the edge of the bowl at the bottom and in the middle. This should use up about 10 of them. Keep the rest for later.
  • Cut each creme egg in half. See above for the best method.
  • Place a half in between each swiss roll, resting on the join where they meet.
  • For the mousse put the marshmallows, butter, chocolate and water into a saucepan and melt on a low heat. Stir every now and then until it has melted.
  • Whip your double cream until thick but still spreadable. Fold it in to your cooling chocolate mixture until everything is combined. You should have a nice, smooth mixture.
  • Pour the mousse mixture into the bowl and then place it into the fridge for about 5 hours or until set. I like to leave mine in overnight if I have the time.
  • Repeat another layer of creme egg halves in between the others. Push into the mousse slightly to help support them. With your left over swiss roll break up into small chunks and fill another layer.
  • To finish whip the double cream up until think but still spreadable. Retain 3 tbsp of cream to whip for decoration. Spoon in a thick layer of cream on top of the trifle and smooth over.
  • Whip the remaining cream until it is a bit thicker and put 6 blobs around the top. Unwrap each lint bunny and push into each blob of cream. Grate some dark chocolate to finish.
  • Serve and enjoy with friends!

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Items used in this recipe

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7 responses to “Creme Egg Easter Chocolate Trifle”

  1. This is so cute! Love the bunnies on top!

    1. Thank you Kitty, I’m glad you like it.

  2. Wow! That looks great. I wish I knew your tip for cutting the eggs in half, before I made my brownies. I nearly chopped a finger off!

    1. Thank you Nicola. It can become very tense when cutting the eggs and lots of concentration is needed but this just takes the edge off a little and make it cut through nicely. Glad I could help for next time!

  3. Oh wow, this trifle looks insanely delicious!

    1. Thank you, I’m glad you think it looks delicious.

  4. Vanessa Smith avatar
    Vanessa Smith

    Oh my. My favourite combination, chocolate, creme eggs and trifle. Looks lush. Defo be making this. Yum

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