Choc & Cherry Tear & Share

  • 120g Whitworths Mix’n’Bake Dark Choc Cherry
  • 320g pre-rolled puff pastry sheets
  • 1 egg
  • 1 tbsp milk
  • 50g leftover Easter egg (broken into small pieces)
  • For the sauce...
  • 75g leftover Easter egg
  • 140ml milk
  • 1tbsp plain flour
  • 25g cocoa powder
  • 90g caster sugar

Ready… Steady… Bake…

  • Preheat your oven to 200°C / Fan 180°C / Gas Mark 6.
  • Line a baking tray with baking parchment then unwrap the pastry onto a floured surface.
  • Roll out slightly, cut in half (into two rough squares) then transfer one half of the pastry onto the lined tray.
  • Beat together the milk and egg, then brush over the pastry sat on the tray.
  • Sprinkle the Mix’n’Bake Dark Choc Cherry mix and Easter egg pieces over, leaving an area in the centre for the sauce dish.
  • Place the second half over the top of the first, pressing down firmly around the ring of the filling.
  • Using a sharp knife, trim off the corners to make the pastry into a circle. Cut a hole in the centre using a small ramekin or dish as a guide, discarding the spare pastry.
  • Make cuts in the ring from the outer edge to near the inside edge, taking care not to cut all the way through. Continue cutting until you have 12 ‘petals’.
  • Twist each piece over twice then brush with the egg wash.
  • Bake in the preheated oven for 20 minutes or until golden brown.
  • Meanwhile make the sauce by heating the chocolate and milk in a small saucepan,over a low heat, until melted.
  • Mix the flour, cocoa powder and sugar together in a small bowl or mug then add to the saucepan, increase the heat until the sauce begins to boil.
  • Once thickened, after about 3-5 minutes, remove from the heat.
  • Once the pastry is cooked, transfer to a plate, place your ramekin or small dish in the centre, fill with the chocolate sauce then serve whilst it’s still warm!
Print recipe
  • 15 mins
  • 20 mins
  • Makes 12