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Preparation time is 30minutes
Cook time is 5minutes
Total time is 35minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
10
- 2tablespoons granulated nuts
- 4 mocha hot cross buns, sliced
- 150grams milk chocolate easter eggs
- 6 chocolate hot cross buns, cut into cubes
- 250grams strawberries, halved
- 200grams dark chocolate, melted
- 300grams white chocolate, melted
- 190grams sprinkles
- 1tablespoons raspberry jam
- 300grams chocolate Easter egg hunt bag
- 2tablespoons organic coconut flakes
- 9 mini hot cross buns
- 250grams mascarpone
Nutrition per serving
4550kJ
Protein
16.8grams
Sugars
89.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place one-third of the melted white chocolate in a bowl. Dip a corner of 1 mini hot cross bun into melted white chocolate to half-coat diagonally, then cover with sprinkles. Transfer to a wire rack set over a baking tray and leave for 30 minutes or until set. Repeat with 4 more mini hot cross buns. Reheat remaining white chocolate and transfer to a serving bowl. Crush two hollow Easter eggs and arrange on top.
Step 2 of 3
Place mascarpone in a small serving bowl and swirl through jam. Place dark chocolate in a small serving bowl and top with 1 tbs sprinkles. Place coconut, nuts and remaining sprinkles in separate serving bowls.
Step 3 of 3
Arrange hot cross buns and serving bowls on a large platter. Add strawberries and wrapped and unwrapped Easter eggs to platter, then serve.
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