Tag: dessert

Easter is a time when the phrase “calories don’t count” is definitely appropriate, so why not indulge in some sweet homemade Easter treats?!? 

Here are two fun but simple recipes selected by Captain Frank, that are guaranteed to please and impress your guests. Created as single servings these treats are perfect for parties and gatherings hosted at any venue – at home, outdoors, or even on a boat.

---

TRIPLE CHOC EASTER EGG BROWNIES

This fun dessert is a great Easter twist on a classic sweet dish that is great for all ages. Delicious and rich, it’s perfect for those chocolate lovers and can be created within the hour!

Serves: 12. Prep: 15 mins. Cooking Time: 45 mins.

• 200g dark chocolate Easter eggs, roughly chopped
• 250g butter, roughly chopped
• 4 eggs
• 1 1/3 cups firmly packed brown sugar
• 1/3 cup cocoa powder, sifted
• 1 ¼ cups plain flour, sifted
• ½ tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt
• 100g small milk chocolate Easter eggs
• 100g small white chocolate Easter eggs
• Icing sugar, to serve

1. Preheat oven to 160°c. Line a greased 22cm-square cake tin with baking paper.
2. Place dark chocolate and butter in a metal bowl over a saucepan of simmering water and stir until melted. Set aside to cool slightly.
3. Place eggs and sugar in a mixing bowl and whisk to combine. Add cooled chocolate mixture, cocoa, flour, baking powder, vanilla and salt. Stir to combine.
4. Fold through milk and white chocolate chunks. Transfer mixture to prepared tin and bake for 40 minutes or until cooked through but still slightly fudgy in the centre.
5. Serve dusted with icing sugar.

---

WHITE CHOC & PASSIONFRUIT MOUSSE

Served in an Easter egg shell, these treats take less than 30 minutes to prepare and are guaranteed to be a crowd-pleaser!

Serves: 6. Prep: 5 mins. Cooking Time: 15 mins.

• 3 egg yolks
• 3 egg whites
• ¼ cup caster sugar
• ½ cup passionfruit pulp
• 150g white chocolate
• 300ml thickened cream
• 6 medium Easter eggs

1. Use an electric beater to beat 3 egg yolks and ¼ cup caster sugar until pale and creamy. Fold in ½ cup passionfruit pulp alternately with 150g white chocolate, melted and cooled slightly.
2. Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
3. Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hours or overnight until set.
4. Optional: Serve with chocolate shards for dipping.

---

IT’S TIME TO INDULGE

To complement these fabulous dessert treats, consider a fabulous party venue! Why not try something different this year for your Easter celebration and take your party off dry land and onto stunning Sydney Harbour?!?

Include these dessert options into your Easter menu and share your ideas with Captain Frank and the team. Share your favourite Easter creations on Instagram.

#seasydneyharbour #onaboat #sydney #sydneyharbour #eastertreats #easter #boatfoodideas #yesimadeit #allthingsnautical