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Create a delightful Chocolate Easter Egg Berry Nest dessert in just minutes. Hollowed chocolate eggs serve as edible nests, filled with sweet yoghurt cream and fresh Driscoll's berries. A quick, no-cook treat perfect for any occasion. Customize with whipped cream or yogurt and consider adding a hint of liqueur for a grown-up twist!
Carefully unwrap the chocolate eggs and using food handling gloves so as not to leave fingerprints, use a small sharp serrated knife to cut the top off. Scrunch the foil to make loose nests to stand the eggs in.
For the yoghurt cream, whip the sugar, cream and yoghurt with an electric mixer until firm peaks form. Just before serving, spoon a dollop of cream into the base of the eggs, then top with berries and a little more cream. Decorate with edible flowers if you like.
TIP: If you prefer, simply use whipped cream or thick Greek-style vanilla yogurt for dolloping. Also try macerating the berries in a spoonful of caster sugar for 30 minutes before serving. For an adult treat, add a splash of liqueur (orange or raspberry liqueur work well) to the berries or the cream.
4 medium chocolate easter eggs
250g punnet Driscoll’s strawberries, hulled and halved or quartered
170g punnet Driscoll’s blueberries
125g punnet Driscoll’s raspberries
edible flowers, to decorate (optional)
Yoghurt cream
2 tsp caster sugar
150ml thickened cream
2 tbsp Greek-style yoghurt
