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Easter Dessert Charcuterie Board

Easter Dessert Charcuterie Board

Author: Laura Bais
Cake in the shape of a bunny? YES, please! This Easter Dessert Charcuterie Board is the cutest thing ever, plus quick and easy to assemble. I used puff pastry and store-bought cake, but I made chocolate eggs from scratch. They are my favorite thing on this Easter board! I listed everything you need for this, but I want to hear your ideas, too!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 515.3 kcal

Ingredients
 
 

For Pastries

  • 1 sheet puff pastry
  • 2 tbsp brown sugar
  • ¼ cup freeze-dried strawberries (crushed)
  • 2 tbsp jam

For the Cake

  • 1 sheet cake (plain or carrot)
  • 7 oz heavy cream
  • 2 tbsp powdered sugar
  • 1 Rafaello truffle
  • 1 white chocolate truffle

For the Chocolate Eggs

  • 2 oz dark chocolate
  • 2 tbsp Nutella spread
  • 2 tbsp hazelnuts (chopped)

Other Sweets

  • 12 chocolate eggs (pastel)
  • ½ cup gummy bears (pastel)
  • 6 Easter chocolate bunnies
  • ½ orange (sliced)
  • 3 strawberries (halved)

Instructions
 

Make Pastries

  • Mix crushed freeze-dried strawberries and brown sugar in a bowl.
  • Roll out puff pastry and slice it into half an inch pieces lengthwise.
  • Brush melted butter on the pastry and sprinkle the strawberry mix.
  • Roll the dough a bit more than half of the length and shape the bunny ears with the rest. Fasten with a toothpick if needed.
  • With a flower cookie cutter, carve the rest of the puff pastry.
  • Arrange everything on a baking sheet and bake at 350 °F (180 °C) for 20 minutes or until golden on top.
  • Pop the middle of the flower with a finger and fill it with jam, so it looks like a flower.

Assemble the Cake

  • Take store-bought cake or bake plain or carrot cake in advance. Use cookie cutters, bowls, or glasses to cut out two circles, one bigger than the other.
  • Use a box cutter or a knife to carve a set of ears.
  • Whip heavy cream with some powdered sugar and crumb coat the cake. Freeze it for 10 minutes.
  • Place the bunny on the central part of the board and frost. Use Rafaello truffle or whipped cream as a tail and halved white chocolate truffle as paws.

Make Chocolate Truffles

  • Melt your favorite chocolate and pour it into the silicone Easter eggs mold. Toss in the freezer for 10 minutes to stiffen.
  • Fill the chocolate eggs with Nutella and chopped hazelnuts.

Assemble the Board

  • Arrange the puff pastry flowers under the bunny and chocolate eggs on the very top of the board.
  • Place pastel chocolate eggs, chocolates, strawberries, and slices of orange around the bunny.
  • Fill the ramekin bowl with pastel gummies and place it on the bottom. Next to it, place strawberry bunny rolls.

Nutrition

Serving: 1personCalories: 515.3kcalCarbohydrates: 47.3gProtein: 5.5gFat: 34.2gSaturated Fat: 14.4gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 14.6gTrans Fat: 0.003gCholesterol: 37.9mgSodium: 118.6mgPotassium: 317.5mgFiber: 3.5gSugar: 22.5gVitamin A: 521.4IUVitamin C: 130.9mgCalcium: 53.3mgIron: 4.6mg
Keyword charcuterie board, chocolate eggs, Easter, Easter bunny, puff pastry, puff pastry flowers