Ingredients
- 80g butter, softened
- 200g milk chocolate, chopped
- 1 tbsp honey
- 125g Digestive biscuits, crushed
- 80g marshmallows
- 150g selection of sweets including mini chocolate eggs
For the ganache
- 100ml cream
- 100g chocolate
- 1 tbsp honey
Method
- Line an 15cm round cake tin or dish with a double layer of cling film or parchment paper.
- Place butter, milk chocolate and honey into a large bowl and place over a saucepan of simmering water.
- When the chocolate mixture has thoroughly melted, add in the biscuits, some sweet or easter eggs and most of the marshmallow. Keep a few to decorate. Mix well.
- Pour the chocolate and biscuit mixture into the lined cake tin, gently press down to ensure the chocolate is holding firm.
- Transfer to the fridge and allow to set for 1-2 hours.
- In the meantime, prepare the ganache. In a saucepan, over medium heat, bring the cream to boil. Remove from the heat and stir in the chocolate until smooth. Keep aside until just set to be spreadable.
- Decorate with extra Easter eggs and marshmallow and serve within 2 weeks.
- If you have covered the biscuit cake with the chocolate ganache, best to Store in the fridge in a tight container.
