Billionaire’s caramel shortbread Easter egg
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 1
An Easter twist on classic billionaire’s shortbread, this indulgent treat is the perfect way to use up leftover Easter eggs and chocolates. With layers of buttery shortbread, rich caramel and smooth melted chocolate, it’s a fun, show-stopping dessert that little hands can help create.
Ingredients
For the caramel layer
- 150g/5½oz unsalted butter, cut into pieces
- 150g/5½oz light muscovado sugar
- 150ml/5½fl oz double cream
- 1 tsp vanilla extract
- pinch sea salt
- 50g/¾oz milk chocolate, chopped into small pieces
For the tempered chocolate layer
- 200g/7oz milk chocolate, 150g/5½oz melted and 50g/1¾oz chopped into small pieces
For the shortbread filling
- 4 shortbread fingers
- 50g/¾oz milk chocolate, melted
For the chocolate cream
- 25g/1oz icing sugar
- 300ml/10fl oz double cream
- 50g/¾oz dark chocolate, melted and cooled but not set
To assemble
- 1 milk chocolate egg, carefully split in half
- chocolate mini eggs (optional)
- mini chocolate bunnies (optional)
- edible coloured sprinkles (optional)
Method
To make the caramel layer, bring the butter, muscovado sugar, cream, vanilla and salt to a simmer in a saucepan. Simmer for 1 minute.
Remove from the heat and add the milk chocolate, mixing well.
Spread the caramel mixture over a baking tray and leave until cold.
Save the remaining caramel for filling the egg.
To make the tempered chocolate layer, melt 150g/5½oz milk chocolate in a bowl set over a saucepan of gently simmering water.
Take off the heat and mix in the 50g/1¾oz chopped chocolate until smooth. This is to cool and temper the chocolate so it sets with a crisp finish.
To make the shortbread filling, crush the shortbread fingers in a bowl and mix in the chocolate. Set aside.
To make the chocolate cream, mix the sugar into the cream in a bowl and leave to come to room temperature.
Add the melted dark chocolate and mix until the cream thickens. There is no need to whisk the cream as it will thicken quickly. Set aside.
To assemble the egg, make the hidden caramel layer.
Spread a layer of caramel over the inside of the chocolate egg halves using the back of a dessertspoon. Chill in the fridge for 30 minutes. Set aside the remaining caramel.
Spread the tempered milk chocolate in the egg halves to seal in the caramel. Chill in the fridge for a further 15 minutes to set the chocolate.
Divide the shortbread filling between the two egg halves and press carefully to level the surfaces.
Split the remaining caramel between the two egg halves and spread it over the shortbread filling to create a flat layer of caramel.
Pipe or spoon the chocolate cream over the caramel layer, swirling it high as if making a sundae.
Decorate with any Easter chocolates, such as chocolate mini eggs, mini chocolate bunnies or sprinkles, and serve.
