Surprise-Filled Triple Chocolate Easter Log

Easter is right around the corner, which means that you've probably already stocked up on chocolate eggs, jelly beans, and marshmallow Peeps. But that also means that there's the still big Easter Sunday dessert to prepare! If you're having trouble figuring out what to make this year, don't stress. We've come up with an Easter dessert to top all others: a surprise-filled triple chocolate Easter log. A whole log of rich, airy white chocolate mousse gets filled with hidden Easter treats. Next, everything gets coated in even more chocolate and finished off with 2 pairs of cute little bunny ears. Easter this year will be the hoppiest yet! 

Yield: 1
Prep Time: 90 minutes
Cooking Time: 10 minutes
Inactive Time: 8 hours
Difficulty Level: Moderate

You'll Need:

For the white chocolate mousse:

  • 1⅔ cups heavy cream
  • 1 vanilla bean pod
  • 14 oz white chocolate, chopped
  • 1 cup milk

For the milk chocolate ganache:

  • 1½ cups heavy cream
  • 1½ lbs milk chocolate, chopped
  • melted white chocolate for the topping

For the filling:

  • 10 ladyfingers, crushed
  • 7 small caramel Easter eggs 
  • 2 chocolate Easter bunnies

Here's How:

1. Thoroughly clean an empty 1 liter plastic bottle, then cut off the neck.

2. For the white chocolate mousse, melt the chopped white chocolate over a double boiler. Warm up the milk and gradually stir it into the melted white chocolate until the mixture becomes smooth and creamy, making a white chocolate ganache. Scrape the caviar out of the vanilla bean pod and beat it together with the heavy cream until a light, fluffy whipped cream forms. Carefully fold the whipped cream into the white chocolate ganache. 

3. Fill the plastic bottle with the white chocolate mousse, crushed ladyfingers, and caramel Easter eggs, alternating between the 3 fillings. Make sure to place the caramel Easter eggs near the center of the log so that they're surrounded by the white chocolate mousse. Transfer the plastic bottle to the freezer and freeze the white chocolate mousse log for at least 8 hours.

4. Once the white chocolate mousse has frozen, use a utility knife to cut off the plastic bottle. Cut the ears off of 2 chocolate Easter bunnies and press them into the ends of the log, securing them in place with melted chocolate if necessary.

5. For the milk chocolate ganache, heat the heavy cream and stir it together with the chopped milk chocolate until the mixture becomes smooth and creamy. Pour the milk chocolate ganache onto a large, flat plate and roll the white chocolate mousse log through it, coating the log completely.

6. Once the milk chocolate ganache has set, melt some white chocolate and drizzle it on top.

Creamy, chocolatey, and crunchy all at the same time – this dessert has it all. No matter how big your Easter dinner will be, you'll definitely find a way to make room for this triple chocolate Easter log! 

Get the recipe for the Giant Chocolate Easter Egg featured in the bonus video.


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