If there’s ever a time to indulge in a rich, chocolately dessert, it’s Easter. From Ferrero Rocher brownies to gooey hot cross bun puddings, and elegant white chocolate truffles to thick slices of caramel fudge, these are the recipes that will satisfy your sweet tooth this weekend.
“This is the best way to use up any leftover, stale hot cross buns. Rich in chocolate flavour, a generous drizzle of cream is all it needs to serve!” – Anneka Manning. Dial up the choc by swapping out traditional fruit buns for choc-chip. You’ll need a 18cm x 30cm x 8cm (2.5L capacity) baking dish for this recipe.
"Salty peanuts, rich chocolate and smooth caramel, all in the one dessert... How can you stop at one slice?" - Tracey Pattison
"This melt-and-mix recipe has a sturdy structure which actually improves with age (you can wrap it in plastic wrap and store it in the fridge for 1-2 weeks; it just gets fudgier and fudgier), making it the perfect choice for a stacked celebration cake." – Emelia Jackson. You'll need to start this recipe a day ahead, and you’ll need a piping bag with a large round nozzle.
Whether you're looking for the perfect gift idea or just want the ultimate one-bite treat, these limoncello and white chocolate truffles hit the sweet spot. The zesty notes from the limoncello lifts the indulgent texture of these creamy desserts, while the sharpness of the white chocolate adds to the bright flavour. Elegant, delicious and easy to make, these truffles are sure to be your next favourite.
"I like to prep the custard on Easter Saturday to serve with the pudding at Easter Sunday lunch. Allowing the custard to sit overnight results in an irresistibly creamy texture." – Phoebe Wood. You'll need to start this recipe 1 day ahead.
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
This delicious no-bake chocolate and caramel fudge is the perfect sweet treat for easy entertaining.
"Devil’s food cake is really an all-time favourite; rich and velvety, fudgy, and yet somehow light enough to be used in so many different ways – for cupcakes, as a layer in your next trifle or dressed up as a celebration cake." – Emelia Jackson
“I thought I was always a classic hot cross bun gal. But when I bent to peer group bun pressure (it’s a thing) at the shop one year, I fell in love with chocolate buns. Head over chocolate chip. The orange in the dough keeps the dough fresh and citrussy without needing to add polarising mixed peel. Choc on!” - Natalie Paull
This pudding hits all the right notes. It's crunchy on the outside and super fudgy in the middle, with an irresistibly decadent sauce.
Matt Preston shares his take on a classic cheesecake – the burnt Basque, inspired by La Vina chef, Santiago Rivera. You’ll need to start this recipe at least 5 hours ahead, or make it the day before.
Everyone’s favourite chocolate treat just got a whole lot better, incorporated into these delicious skillet brownies that are dangerously irresistible. You’ll need 4 x 8cm, 200ml-capacity skillets or 4 x 200ml ramekins for this recipe.
Matt Preston shares his take on the classic French dessert, Poire Belle Hélène.
Double the chocolate, double the deliciousness. This decadent mousse cake deserves to be savoured slowly.
What do you get when you cross a sticky date pudding with a hot cross bun? Pure and utter deliciousness, that's what.
Enjoy this fragrant twist on the classic chocolate cake recipe. Traditional Turkish ingredients boost the aroma of this sweet dessert, with coffee and cardamom adding a touch of spice to the toasted hazelnuts and Dutch cocoa powder. Pair a slice of this rich cake with a scoop of velvety vanilla ice cream for the perfect balance. For a dinner party or long lunch, add orange zest and a splash of coffee liqueur when adding the coffee mixture. You'll need to start this recipe at least 3 hours ahead, and you’ll need a 22cm springform pan.
