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Triple choc Easter egg sundae with Baileys hot cross buns
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Prep Time:
230 minutes
Cook Time:
20 minutes
Total Time:
250 minutes
Indulge in a decadent Easter egg sundae filled with Baileys-infused hot cross buns and creamy chocolate cheesecake. A delightful surprise waiting to be discovered!
Ingredients:
  • 4 x 100g Dairy Milk hollow Easter eggs
  • 8 hot cross buns
  • 180g dark choc melts
  • 20 Maltesers, plus extra, crushed, to sprinkle
  • 1-40.00 ml chocolate sprinkles
  • 4 Breakaway biscuits
  • 125ml (1/2 cup) thickened cream
  • 60ml (1/4 cup) double cream
  • Caramel sauce, to serve
  • 80ml (1/3 cup) Chocolat Luxe Liqueur
  • 2 x 250g packet cream cheese, at room temperature
  • 60g (1/3 cup) icing sugar mixture
  • 80ml (1/3 cup) thickened cream
  • 200g dark cooking chocolate, melted, cooled
  • 100g dark cooking chocolate, coarsely chopped
  • 27.80 gm glucose syrup
Instructions:
  • Peel back half of the foil covering the egg to avoid leaving fingerprints. Using a small serrated knife, cut around the egg 4cm from the top in a sawing motion. Place the egg in teacups to keep it upright.
  • In a bowl, use electric beaters to whip cream cheese and icing sugar until smooth. Add cream and beat until combined. Slowly incorporate dark chocolate while beating. Set aside 1 cup of cheesecake mixture in a separate bowl, cover with plastic wrap. Transfer the rest to a piping bag.
  • Slice buns horizontally into 3 equal slices. Use a 5cm cutter to make 4 large discs from 2 slices and a 3.5cm cutter to make 4 small discs from another 2 slices. Place all the discs on a baking tray. Lastly, use a 6cm cutter to cut 8 discs from the remaining slices.
  • Place a 6cm disc in the base of each egg, drizzle 2 tsp of Baileys over each, pipe in half of the cheesecake mixture. Repeat the layering process with the remaining 6cm discs, Baileys, and cheesecake, finishing with a bun disc. Refrigerate for 2 hours to set.
  • Prepare a baking tray by lining it with baking paper. In a small microwave-safe bowl, melt 30g of choc melts in the microwave on Medium power, stirring every minute until the chocolate is melted and smooth. Dip the edge of a Malteser into the melted chocolate and stick it to another Malteser. Repeat this process to make 5 sets in a row. Let them sit for 10 minutes, then create 4 rows of 5 sets each. Cut skewers into small lengths using a small knife. Brush a bit of the remaining melted chocolate on one side of a row and attach it to a small skewer. If the chocolate has hardened, reheat it as needed. Allow the sets to set for 10 minutes before serving.
  • Preheat the grill to medium-high and toast the remaining bun discs for 1-2 minutes until lightly golden. Place them on a tray to cool, then skewer each disc with a small bamboo stick.
  • Melt the remaining 100g of chocolate melts in the microwave as instructed in step 5. Hold the base of the egg and dip the top into the melted chocolate. Sprinkle with the colorful sprinkles and place it back in the cup. Let it sit for 10 minutes to allow the chocolate to set.
  • Uncover the cup. Place the eggs back into the cups. Microwave the remaining 50g of chocolate as previously instructed in step 5. Let it cool for 2 minutes. Drizzle a teaspoon of melted chocolate onto the center of a biscuit. Gently place the egg on top and hold it for 1-2 minutes until secure. To test, remove your hand, and if it stays in place, it's secure. Let it sit for 2-3 minutes until fully set.
  • While the eggs set, prepare the chocolate glaze. Microwave all ingredients in a microwave-safe bowl on High, stirring every minute, until smooth. Let it sit for 15-20 minutes to slightly thicken.
  • Top each egg with a dollop of the reserved cheesecake mixture. Chill the eggs in the fridge on a small tray for 10 minutes.
  • Whisk thickened and double creams together with a balloon whisk until soft peaks form in a bowl. Spoon the whipped cream onto eggs, add skewers, then top with glaze, caramel sauce, and extra Maltesers for a delightful finish.

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