Easter is a great time of year for entertaining, with plenty of delicious treats to choose from. Whether you’re relaxing with the family or going on vacation, these Easter dessert recipes will make your long weekend even sweeter.
Marbled chocolate Easter eggs with honey-hazelnut filling
Chocoholics of all ages will love these decadent Easter eggs. Wrap them in foil and hide them around your home for a tasty Easter egg hunt!
600g white coverture chocolate, chopped
2 tbsp Comvita UMF5+ Manuka Honey
¼ cup hazelnuts, toasted, chopped finely
600g dark coverture chocolate, chopped
- Put 300g of the white chocolate, cream and honey in a small saucepan. Cook, stirring constantly, over a low heat until smooth. Set aside to cool slightly. Stir in hazelnuts. Put in fridge for 2 hours or until soft and fudgy.
- Put 200g of the white chocolate in a clean heatproof bowl and set over a saucepan of barely simmering water. Cook until just melted, then remove from heat. Add remaining white chocolate and pulse with a stick blender until very smooth. Test on a chilled plate – the chocolate should set hard. Using your finger, rub melted white chocolate onto inside of egg molds, then set aside.
- Put 400g of the dark chocolate in a clean heatproof bowl and set over a saucepan of barely simmering water. Cook until just melted, then remove from heat. Add remaining dark chocolate and pulse with a stick blender until very smooth. Test on a chilled plate – it should set hard.
- Pour remaining dark chocolate into molds and tap firmly to remove air bubbles. Invert molds over a bowl and drain off excess, reserving excess chocolate. Set molds aside until chocolate is firm, then invert and tap gently to turn out shell halves.
- Pipe white chocolate and hazelnut mixture into shell halves, then use reserved excess dark chocolate to glue halves together.
Before using, polish molds with cotton wool so your eggs are easier to remove. Make eggs in any size you like! Molds of various sizes are available from kitchenware and craft stores.
Manuka honey cheesecake with raspberries
Not a fan of chocolate? This fruity cheesecake is delicious and can be prepared a day ahead. You can use frozen berries during the cooler months when they’re not in season.
4 lemon shortbread biscuits (about 85g)
140g full fat soft cheese
50ml double cream
1 tbsp caster sugar
2 tbsp Comvita UMF5+ Manuka Honey, plus 1 tsp extra
125g punnet raspberries
- Sit 2 x 9cm metal rings on 2 small serving plates. Crush the biscuits in a bag with a rolling pin, then divide between the rings, pressing down to form the base.
- Put the soft cheese in a bowl, then whisk together with the double cream, sugar and 2 tbsp honey until soft peaks form. Spoon the mixture into the rings, then spread the top flat. You can chill the cheesecakes now until ready to serve.
- Crush a third of the raspberries with 1 tsp honey, then gently fold in the rest. Using a blowtorch, warm around the edge of the ring and lift off – or use a knife to run around the inside of the ring, and lift off. Spoon over the raspberries and serve.
Do you have any favorite Easter recipes using Manuka Honey? Share your recipes by leaving a comment on the blog or on our Facebook page!