Easter egg sundae recipe

Calories
351

Fat
19g

Saturates
12g

Protein
4.5g

Carbs
39.8g

Sugars
38g

Calories
351
Fat
19g
Saturates
12g
Protein
4.5g
Carbs
39.8g
Sugars
38g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
351
Fat
19g
Saturates
12g
Protein
4.5g
Carbs
39.8g
Sugars
38g

British

Easter egg sundae

Prep Time
5 Mins
Serves
6

About

Loaded with vanilla ice cream and dripping with Belgian chocolate and salted caramel sauce, there's no better way to celebrate Easter than with a stunning Easter sundae

Ingredients

25g Salted caramel sauce
25g Belgian chocolate sauce
1 Easter egg
450ml Vanilla ice cream
25g Mini eggs
1 tbsp Dark chocolate

Method

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.
Carefully cut off the top 5cm from the Easter egg (use a 250g egg) and reserve, making sure not to separate the two halves of the egg below.
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.
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).

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