Turn your giant chocolate egg into a yummy bowl of fruit salad with jelly and fresh raspberry cream. It’s fun to make and share around!
Well, this ain’t no hot cross bun folks!
To be honest with you, I was going to skip out on posting a recipe for easter. My creative juices weren’t flowing and I couldn’t really think of anything I wanted to make. That’s when my pushy sister and husband intervened ‘You’ve got to post something it’s EASTER!‘ they urged.
Well, smartypants, what do you suggest I make? I asked knowingly well that they would say, ‘HOT CROSS BUNS!’ Yup, you’ve got to give it to them, original creative souls they are….. NOT!!
I adore hot cross buns, every Easter I buy bags and bags of buns from the bakery. If they’re freshly baked I can eat them as it is! No butter needed! YUM YUM!
The reason why I didn’t do hot cross buns this year is that I’ve only ever made them ONCE. They actually turned out well and tasted good but like always I like to experiment with recipes and tweak them until I’m happy. By the time I do this, Easter 2021 will be over!
So this year I shall present to you my Giant Chocolate Easter Egg with fruit salad, jelly and fresh raspberry cream.
How random! Yes, I know!!
My husband Tomasi recently got gifted a giant easter egg from one of his workmates. When he came home he plonked it on our kitchen bench and muttered ‘It’s not yours!’ when he saw me eying it eagerly.
Don’t worry, Tomasi already knows the rules of our relationship ‘what’s his is mine’ but I’m not very interested in what he has unless it’s something I want to eat. I was planning to eat a quarter of it after dinner but Tomasi told me his brother was coming over to visit with his wife and their children. So I decided to leave the Easter egg for us to share when they arrived.
That night when we were laying in bed I asked Tomasi about my idea of turning the giant egg into a bowl and placing fruit salad, jelly and cream in it. I had to explain it to him a few times until he understood what I meant but only for him to say ‘just turn it into a trifle’.
I had already thought of making a trifle but decided against it as the chocolate egg was already high in sugar. It was already in my head to only give the children small portions of the chocolate egg but I wanted to give them something else to be excited about. Something that they would be willing to eat and was healthy, that something was……
Fruit!!!! colourful fruit!!!!! with jelly and cream! Come on, even grown-ups would swoon over this!
The results are in!
There were plenty of big smiles when I bought the Chocolate egg bowls out.
Our 3-year-old nephew loved it, he ate everything including all of his fruit! My 16-month-old Kai loved the cream, jelly and chocolate but skipped out on the fruits.
All adults were impressed with how it looked and was willing to try some but what they didn’t know was I was spying on them. So, 2 out of 5 adults ate their chocolate but left some fruits!, I’ll give you a hint who those unhealthy adults were, I live with them!
Tomasi said that he loved all the components and they all tasted beautiful on their own but not together. Nara said she enjoyed eating it and that ‘it was nice’. As for me? It’s fun, easy to make, delicious and makes children excited, so it’s a win!
Ingredients for Giant Chocolate Egg with fruit salad
Giant chocolate egg – I used a large chocolate egg that was 400gms (14oz).
Fruits – You don’t have to use the same fruits I have here, use the fruits you love to eat or ones that you have readily available.
Jelly – I used a box of strawberry ‘Aeroplane’ jelly but you can use your favourite flavour. I like my jelly firmer, so I reduced the water mixture by a cup so I could cut it into cubes. The jelly should be chilled overnight for the best results.
Icing sugar mixture is also known as ‘confectioners’ sugar’ or ‘powdered sugar’. Icing sugar mixture has a small amount of cornflour added to keep it soft and clump-free. Pure icing sugar can be used but you may need to sift it prior to use if it’s clumpy.
Thickened cream is also known as whipping cream, it has gelatine added to it and contains 35% milk fat.
How to make Giant Chocolate Egg with fruit salad
Step-by-step guide with photos
Prepare the jelly following the instructions on the box, chill the mixture in the fridge overnight. To make the jelly firm enough to cut into cubes reduce the amount of water suggested (on the box) by one cup.
Unwrap the chocolate egg and find the seam in the middle. Using a small sharp knife, carefully pry the egg open, it should cleanly split into halves.
Cut the fruits into bite sizes and place them in a large colander with a plate underneath, the plate will catch the juices from the fruits. Chop up the chilled jelly into little cubes.
Place the cream, raspberries and icing sugar in a bowl and whip it with a beater until it thickens and reaches piping consistency. Place the cream in a piping bag (optional).
Assemble the chocolate egg right before you serve it and serve immediately. Place the chocolate egg halves on an object or scrunch up some foil to help prevent it from rolling. Carefully add the fruit salad and jelly into the chocolate egg, pipe or spoon on some raspberry cream. Place the remaining cream in a small bowl to serve next to the chocolate egg.
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Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
Giant Chocolate Egg
Ingredients
- 85g (3oz) box of powdered jelly (any flavour) (NOTE 1)
- 400 gm giant hollow chocolate egg (NOTE 2)
- 1 cup pineapple (chopped into small chunks)
- 1 cup rockmelon (cantaloupe, chopped into small chunks)
- 2 large plums (chopped into small chunks)
- ½ cup strawberries (cut in half)
- ½ cup raspberries
- 2 Kiwi fruits (chopped into small chunks)
- 2 figs (cut into quarters)
FRESH RASPBERRY CREAM
- 1 Cup thickened cream (NOTE 3)
- 2 tbsp icing sugar mixture (NOTE 4)
- ½ cup raspberries
Instructions
- Prepare the jelly following the instructions on the box, chill the mixture in the fridge overnight. To make the jelly firm enough to cut into cubes reduce the amount of water suggested (on the box) by one cup.
- Unwrap the chocolate egg and find the seam in the middle. Using a small sharp knife, carefully pry the egg open, it should cleanly split into halves.
- Cut the fruits into bite sizes and place them in a large colander with a plate underneath, the plate will catch the juices from the fruits. Chop up the chilled jelly into little cubes.
- Place the cream, raspberries and icing sugar in a bowl and whip it with a beater until it thickens and reaches piping consistency. Place the cream in a piping bag (optional).
- Assemble the chocolate egg right before you serve it and serve immediately. Place the chocolate egg halves on an object or scrunch up some foil to help prevent it from rolling. Carefully add the fruit salad and jelly into the chocolate egg, pipe or spoon on some raspberry cream. Place the remaining cream in a small bowl to serve next to the chocolate egg.
