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Chocolate and caramel Easter sundae recipe
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There's no better way to celebrate Easter than with this stunning Easter sundae, loaded with vanilla ice cream and dripping with Belgian chocolate and salted caramel sauce. It's a great way to transform chocolate Easter eggs and so fun to make! Give it a go this Easter for a dessert with a difference. See method
Ingredients
- 25g Tesco Finest salted caramel sauce
- 25g Tesco Finest Belgian chocolate sauce
- 1 Easter egg
- 450ml vanilla ice cream
- 25g micro eggs
- dark chocolate shavings, to decorate
Each serving contains
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Energy
1465kj
351kcal
18%
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Fat
19g
27%
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Saturates
12g
60%
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Sugars
38g
42%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 39.8g
Protein 4.5g
Fibre 0.4g
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 (we used a 271g Maltesers Buttons Egg) and reserve, making sure not to separate the 2 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).
See more Easter recipes