This fun sweet, covered with double chocolate and popcorn, is a fun twist on traditional toppings - and makes a special Easter treat for you to enjoy. Try the recipe below and tuck in this Easter weekend.


Total time required: 45 mins
(plus 1hr 30mins for chilling)


Ingredients:

- 400g milk chocolate, broken into pieces
- 200g white chocolate, broken into pieces
- 45g sweet popcorn
- 20g mini marshmallows
- 12 mini chocolate Easter eggs, to decorate


To get started...

1 - Line a 31cm diameter pizza tray with a circle of foil to cover the holes. Then line with a circle of baking paper.
2 - Place the milk chocolate in a heatproof bowl set over a pan of simmering water and leave until melted. Cool for 5 mins
3 - Pour the chocolate onto the lined pizza tray and use a spatula to spread it in an even layer. Chill in the fridge for 30 mins or until just set.


Secondly...

4 - Place the white chocolate in a heatproof bowl set over a pan of simmering water
and leave until melted. Stir in the popcorn until completely coated. Cool for 5-10
mins.
5 - Spread the chocolate popcorn in an even layer over the milk chocolate base,
leaving a 1cm border.
6 - Dot with the mini marshmallows. Chill in the fridge for 1hr, or until firmly set.


To serve...

7 - Pipe a swirl of frosting on the top of the egg and gently press the horn and ears
into the frosting.
8 - To serve, carefully remove the pizza from the tray and peel away the foil and baking paper. Place on a large board and decorate with the mini chocolate eggs.
9 - Cut the pizza into wedges, using a sharp knife dipped in hot water and wiped dry. Store the wedges in an airtight container for 2-3 days.