- 6 medium sized easter eggs
- 300mL Bulla Thickened Cream
- 2 tsp icing sugar mixture
- 1/4 cup raspberries
- 1/4 cup blueberries
Chocolate Easter Egg Cups with Cream & Berries
- Using a hot knife, gently cut along the seam of the Easter eggs to form two halves. Place onto a serving plate.
- Whip Bulla Thickened Cream and icing sugar together until soft peaks form. Spoon between easter egg cups.
- Drop some berries onto each egg and enjoy.