Easter White Chocolate Pots-2
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5 from 1 vote

Easter White Chocolate Pots

These White Chocolate Pots with layers of crumbly biscuit and lemon curd are suitable for any time of year but when topped with a few mini eggs they make the ideal Easter dessert.
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Dessert
Cuisine: Worldwide
Keyword: easter dessert, white chocolate dessert, white chocolate mousse
Servings: 4
Author: Jane Saunders


For the Biscuit base

  • 80g / 3 oz Digestive biscuits (or Graham crackers)
  • 30 g/ 1 oz Butter

For the White Chocolate Layer

  • 100 g/ 40z White chocolate
  • 100 ml/ 7 tbsp Double (heavy) cream
  • 3 Egg whites


  • 3-4 tbsp Vanilla lemon curd (or straight lemon curd)
  • Whipped cream
  • Chocolate flakes
  • Mini eggs


Make the base

  • Crush the biscuits in a food processor or go old school and drop them into a plastic bag & crush with a rolling pin
  • Melt the butter in a small pan, tip in the biscuit crumbs and stir
  • Divide the mix between 4 glass jars and press down lightly with the end of a rolling pin. Let cool completely
  • When cool top each base with 2-3 tsp Vanilla lemon curd and spread it out

For the White Chocolate Layer

  • Chop the white chocolate finely and melt using a Bain Marie or the microwave. When the chocolate has melted, quickly stir in the double cream
  • Whisk the egg whites to stiff peaks. Roughly mix a spoonful of the whites into the chocolate ganache then gently fold in the remaining egg whites using a large metal spoon
  • When all of the whites have been mix in carefully spoon the moussy white chocolate into the jars, level and chill in the fridge for at least 6 hours (preferably overnight)
  • Just before serving, whip a little cream and pipe a swirl onto each dessert. Scatter with chocolate flakes and top with a handful of mini eggs