Tony's Chocolonely Easter Egg Pots
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Tony's Chocolonely Easter Egg Pots

serves 2 | chill for 2-3 hours

Eggcellent chocolate pots for the hoppiest of holidays!

Tags:
Veggie
•Quick
Allergens:
Milk
•Cereals containing gluten
•Wheat
•Soya
•Hazelnuts
•Almonds

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Coconut Milk

40 grams

Salted Caramel

(Contains Milk)

125 grams

Biscuit Crumb

(Contains Cereals containing gluten, Wheat May be present Barley, Cereals containing gluten, Oats, Soya)

100 grams

Chocolate Chips

(Contains Soya)

65 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Tony's Chocolonely - Easter Eggs Assortment

(Contains Cereals containing gluten, Hazelnuts, Milk, Wheat, Almonds May be present Milk, Nuts, Peanut, Egg)

Not included in your delivery

2 tbsp

Butter

to taste

Salt

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Nutrition Values

Energy (kJ)11196 kJ
Energy (kcal)2676 kcal
Fat87.5 g
of which saturates55.8 g
Carbohydrate129.3 g
of which sugars77.4 g
Dietary Fiber4.5 g
Protein13.7 g
Cholesterol0 mg
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

Make the Base
1
  • Place a pot over medium-low heat with 2 tbsp butter. When melted, remove from the heat.
  • Reserve 3 tsp of biscuit crumb and set aside. Mix the remaining biscuit crumb with the melted butter.
  • Divide the buttery crumb between two serving bowls. Pat the crumb down with the back of a spoon to make the base.
  • Divide the salted caramel sauce over the top of the biscuit base and pop into the fridge to firm up.
Melt the Chocolate
2
  • Place a pan over medium-high heat with the coconut milk.
  • Bring to the boil and simmer for 1 min.
  • Remove from the heat then stir in the chocolate chips and a pinch of salt.
  • Allow to sit for 1 min, then stir the coconut milk and chocolate together until the chocolate is melted and everything is completely combined. Allow to cool for 5 mins.
3
  • Pour the melted chocolate over the biscuit base.
  • Cover with cling film and pop into the fridge to set. Leave for 2-3 hrs if you want them fully set. You can also eat them right away if you wish.
  • Just before serving, sprinkle the pot with the reserved biscuit crumb.
  • Add a dollop of creme fraiche on the top of the pots to resemble nests. Arrange your Easter Eggs on top.

Little Chefs TIP: Kids can help add the eggs to the creme fraiche nest.