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Easter Carrot Pots

Makes 6-8

You will need 6-8 small jars for this recipe .


2 x 700g eggs, separated

100g dark chocolate

1 tbsp unsalted butter

200ml thickened cream

Oreos, icing removed, biscuits crushed for “dirt”

Dollar Sweets Choclettes

150g white chocolate Melts

Flo Coat*

Dollar Sweets Food Colours

6-8 medium strawberries

Orange sprinkles from Dollar Sweets Dollar 5’s


In a small dish, combine chopped dark chocolate with butter and microwave for about 50 seconds, until hot enough to melt the chocolate. Stir until smooth and set aside.

Whip the egg whites to soft peaks.

In another bowl whip the thickened cream to soft peaks.

Beat egg yolks into the dark chocolate mixture, then gently fold in the cream and egg whites and spoon or pipe the mixture evenly between the jars (you may need 6-8 jars depending on their size). Refrigerate for 2 hours.

Decorate the tops of the mousse jars with crushed Oreos and Dollar Sweets Choclettes.

To make the strawberry “carrots” melt white chocolate according to packet instructions. Add 6 drops of Flo Coat and stir well to combine.

Add Dollar Sweets yellow Food Colouring and just a couple of drops of red to achieve an orange colour.

Working quickly, dip strawberries in the orange chocolate to coat and sprinkle with orange sprinkles from Dollar Sweets Dollar 5’s.

After this step, darken the chocolate with a little more food colouring and drizzle over the strawberries.

Allow chocolate to set and harden, before placing on top of the pots to serve.

*Flo Coat (also known as Candy Flo) is a product which allows you to add water-based food colourings to chocolate. Omitting this set will cause chocolate to seize. If using oil-based food colouring it is not necessary to use Flo Coat.


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