Ingreadient :

• 300g dark chocolate
• 300ml double cream
• Flaked almonds chopped
• Cocoa powder
• Dessicated coconut
• 150g butter melted
• 75g light brown sugar
• 150g dark chocolate, melted
• 1 tbsp golden syrup
• 3 eggs
• 125g caster sugar
• 150g plain flour
• 1 tsp baking powder
• 6 tbs Dulche de Leche
• 100g milk chocolate, melted
• 50g mini marshmallows
• 8 digestive biscuits, crushed
• A few dried strawberries

Direction :

1. Preheat the oven to 180c.
2. Grease and line a 20cm square tin.
3. To make the brownies, mix all the ingredients together with a whisk by hand until well mixed. Pour into the tin, dot with Dulche and bake for 30 minutes. Cool and cut into small squares.
4. For the truffles, heat the cream in a pan until steaming, break the chocolate into a bowl. Pour the hot cream over and mix together for 1 minute until glossy, pour into a deep small tray and leave to set at room temperature.
5. Using a teaspoon or melon baller, scoop out the mix into rounds, coat in either almonds, coconut or cocoa powder.
6. For the rocky roads, mix the chocolate, marshmallows and biscuits together with the dried fruits. Spoon into a lined baking tray and chill until hard.
7. Fill the easter eggs with truffles, rocky road and brownies.