Two non-egg chocolate options for Easter Weekend | HerCanberra

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Two non-egg chocolate options for Easter Weekend

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This year, Easter is occurring at time when self-isolation means we basically give zero cares about what goes into our mouths.

Given that most of us are already wearing elasticised waistbands, let us all continue to reside in a fool’s paradise until that day comes when we attempt to put on our jeans.

Today, we are spreading the chocolate love a little wider than those sub-par Easter eggs which are so ubiquitous at this time of year but which generally prove to be waxy and tasteless.

Instead, partake of proper chocolate with not one, but two minimum-fuss chocolate desserts you can practice this weekend and roll out somewhere in the far-flung future, when you want to invite friends around for dinner.

Ahhh, we can but dream.

Three-ingredient Toblerone Marshmallow Mousse

This recipe is courtesy of one of my favourite Instagram accounts, Phoodiegram, who’s corona memes are superb in between recipe posts.

She posted this the other week and by God, it is pure scientific brilliance.

You will need just three ingredients:

  • One large or two small Toblerone bars
  • A packet of marshmallows
  • Two cups of thickened cream


Into a large bowl throw in about two cups of marshmallows, half of the large Toblerone or one of the small ones, and one cup of cream.

Chuck it in the microwave for a minute and stir. Continue to melt all ingredients in 30-second bursts taking care to stir and not let it burn.

When it is thoroughly mixed and there are no little bubbles of marshmallow floating around, fold in the second cup of cream which has been whipped into soft peaks. That’s it, folks. Pour into cute teacups and chuck into the fridge.

It will set as a firm mousse, upon which you can then liberally sprinkle your remaining half large or entire small Toblerone after giving it a good bash with a rolling pin.

The easiest chocolate tart known to woman

I’m almost embarrassed to reveal this recipe, the origins of which I know not, as I have been making it for years and have developed several ingenious tweaks to ensure that it looks and tastes different every time I trot it out to the same guests.


For the base:

  • I packet of chocolate chip cookies
  • Two tablespoons of melted butter

For the filling:

  • Two blocks of fine dark chocolate. My personal favourite is a Spanish brand called Simon Coll (which I purchase from Hansel and Gretel in Phillip).
  • 600ml thickened cream
  • A tablespoon of salted butter


Crush the biscuits in a blender until finely ground. Stir in the melted butter until mixture is wet and dough-like (you may need to add more butter if your cookies are large).

Press it into a greased spring-form tin or tart dish. Set it in the fridge for at least half an hour.

In a large bowl pour in the cream and break up the chocolate. Heat it for a minute or two before stirring. Heat it in short bursts, stirring each time to melt the chocolate through the cream and being careful not to burn it. This can take up to ten minutes to achieve a fully melted product.

Add the tablespoon of butter and stir thoroughly as the butter will give it gloss. Try hard not to think about your cholesterol or whether your jeans will ever fit you again.

Add a pinch of salt too. What’s a bit of high blood pressure when you’ve come this far? (Kidding folks—we all know this is a “sometimes” food).

Allow the mixture to cool slightly, stirring regularly. Pour the warm mixture into the tin and refrigerate for an hour or two. It will set into a firm yet gooey form. And yes it is extremely rich and should be served in small slices.

I often pimp this dish with fresh raspberries on top, or if I am cooking it for adults only, I pour in a liberal slurp of Grand Marnier and grate in orange rind to the chocolate mix.

I reckon you could also chuck some nuts in or on top of it too for a different take. Whatever you do, it is going to taste infinitely better than some cheap Easter egg.

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