Chocolate and caramel Easter sundae recipe

Chocolate and caramel Easter sundae recipe

There's no better way to celebrate Easter than with this stunning Easter sundae, loaded with vanilla ice cream and dripping with Belgian chocolate and salted caramel sauce. It's a great way to transform chocolate Easter eggs and so fun to make! Give it a go this Easter for a dessert with a difference.

Prep time: 5 mins minutes

Servings: 6 people

Preparation

1. Put the salted caramel sauce and chocolate sauce in 2 separate nonstick saucepans or microwave-safe bowls and heat for 30 secs–1 min until runny. Set aside until cool but still runny.

2. Carefully cut off the top 5cm from the Easter egg (we used a 271g Maltesers Buttons Egg) and reserve, making sure not to separate the 2 halves of the egg below.

3. Stand the egg upright in a bowl and place on a serving plate. Carefully place the reserved egg top into the bottom of the egg, pointed side up. Scoop the ice cream into the egg, then drizzle over the cooled sauces.

4. To serve, top with micro eggs and a few chocolate shavings (made by carefully scraping a sharp knife away from you over the flat side of a dark chocolate bar).

Ingredients

  • 25g Tesco Finest salted caramel sauce
  • 25g Tesco Finest Belgian chocolate sauce
  • 1 Easter egg
  • 450ml vanilla ice cream
  • 25g micro eggs
  • dark chocolate shavings, to decorate

 

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Ingredients

  • 25g Tesco Finest salted caramel sauce
  • 25g Tesco Finest Belgian chocolate sauce
  • 1 Easter egg
  • 450ml vanilla ice cream
  • 25g micro eggs
  • dark chocolate shavings, to decorate

 

Shop ingredients Shop ingredients

Preparation

1. Put the salted caramel sauce and chocolate sauce in 2 separate nonstick saucepans or microwave-safe bowls and heat for 30 secs–1 min until runny. Set aside until cool but still runny.

2. Carefully cut off the top 5cm from the Easter egg (we used a 271g Maltesers Buttons Egg) and reserve, making sure not to separate the 2 halves of the egg below.

3. Stand the egg upright in a bowl and place on a serving plate. Carefully place the reserved egg top into the bottom of the egg, pointed side up. Scoop the ice cream into the egg, then drizzle over the cooled sauces.

4. To serve, top with micro eggs and a few chocolate shavings (made by carefully scraping a sharp knife away from you over the flat side of a dark chocolate bar).