Cookies and Cream Filled Chocolate Easter Eggs

An Easter or all-year-round treat

2 Servings
Step One

Heat the tip of a small sharp knife over a flame and slowly remove the tops of each chocolate egg.

Step Two

Sprinkle crushed chocolate biscuit into your serving glasses and sit the chocolate eggs on top. Alternating with ingredients add crushed biscuits, Connoisseur Cookies and Cream Ice Cream, chocolate and caramel sauce and brownie pieces into the chocolate eggs. Garnish with wafers and extra sauce. Serve immediately.

If home baking the brownie pieces, please see below method for brownie recipe:

Step One

Preheat oven to 180°C.

Step Two

Line one 20cm x 20cm cake tin baking paper and spray with oil

Step Three

Place butter in a large saucepan over a medium heat for 5 minutes or until melted. Remove from heat and add dark cooking chocolate, stirring until melted. Set aside to cool.

Step Four

Beat eggs, vanilla and sugar in an electric mixer for 8 minutes or until thick and pale. Sift in flour and cocoa, add melted butter mixture and milk chocolate. Fold to combine.

Step Five

Transfer mixture into prepared cake tin and bake for 30 minutes or until a skewer removes clean. Remove from oven, allow to cool completely, cut into bite size pieces and set aside.