There is no better excuse than the Easter weekend to consume as much chocolate as you want – even for breakfast, lunch or dinner! And while we love to give traditional Easter Eggs for gifts, it is always fun to give something a little different at Easter time.
Our Dark Cherry Easter Egg Bark is a twist on our classic Dark Cherry Bark which is one of most loved chocolate recipes. Of course Bark is not really cooking which makes it even more appealing as it is so easy to make.
200 gram block of good quality dark chocolate
1 packet of Lindt mixed mini Easter eggs, halved and whole
1 Cherry Ripe bar*
Melt dark chocolate in a metal bowl over a saucepan of simmering water. Once fully melted spoon the chocolate on to a sheet of baking paper on a flat tray and using a spatula spread out until the bark is about half a centimetre thick.
While the chocolate is still soft top with chopped chopped Cherry Ripe bar and halved and whole Easter eggs.
Place the bark the in fridge for 1-2 hours until the chocolate is fully set. Once set, chop in to 3 x 3 inch pieces. Enjoy!
*Cherry Ripe bars are Australia’s oldest chocolate bar, they are a delicious mix of cherry and coconut smothered in dark chocolate. They can be purchased online however if you can’t get a hold of one you can use dried cherries and coconut flakes which will also work great for this recipe.