If you’re looking for a show-stopping Easter dessert that’s rich, indulgent and a little bit boozy, these Salted Caramel Easter Egg Boats are it. Think silky chocolate mousse infused with Salted Caramel Ginspresso, set inside chocolate egg shells and topped with crunchy mini eggs.
They’re simple to make, easy to prep ahead and perfect for Easter entertaining.
Salted Caramel Easter Egg Boats Recipe
You'll need:
- Splash of Salted Caramel Ginspresso
- 1/2 cup chocolate chips
- 1/4 cup heavy cream (for melting chocolate)
- 1/3 cup heavy cream (for whipping)
- 1 Tbsp icing sugar
- Large chocolate eggs
- Mini eggs (to garnish)
How to make it:
- Carefully cut large chocolate eggs in half to create “boats”, then set aside.
- In a microwave-safe bowl, melt the chocolate chips with 1/4 cup cream in short bursts, stirring until smooth and glossy. Allow to cool slightly.
- In a separate bowl, whip the remaining cream with icing sugar until soft peaks form.
- Add a splash of Salted Caramel Ginspresso to the whipped cream and gently mix through.
- Fold the melted chocolate into the cream mixture until smooth and fully combined.
- Spoon or pour the mixture into the chocolate egg halves.
- Refrigerate for at least 4 hours, or until set.
- Garnish with mini eggs just before serving.
Why It Works
There's nothing more "Easter treat" than chocolate eggs, and this takes both the "chocolate" and the "egg" up to a million! It's smooth, silky and melts in your mouth, all in a fun, seasonal shell. Best of all, the Salted Caramel Ginspresso brings a boozy warmth so it works just as well to kick off your night as it does with your Easter lunch.
These are not your kids' Easter eggs!
Ready to try it?
Made with Salted Caramel Ginspresso from Heaps Good Spirits, these Easter Egg Boats are guaranteed to be a crowd favourite.
