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ByLaura BaisPosted onUpdated on
I made an Easter cheese board, but of course, I needed to make a dessert one, too! I wanted a bunny in the center, so I made it using a cake and plain whipped cream frosting. I loved how it turned out, it’s the cutest thing ever! Also, I found some Milka chocolate bunnies I’d never seen before and that was my sign! I’m sharing a recipe (the list of ingredients, actually) for the Easter Dessert Charcuterie Board with you, as always!
Tools You’ll Need
- Wooden Board
- Box Cutter to carve the cake
- Flower Cookie Cutter
- Ramekin Dish for gummy bears
- Silicone Easter Eggs Mold
Other Recipes You’ll Love
- Easter Charcuterie Board
- Valentine’s Day Charcuterie Board
- Simple Cake Recipe
- Easter Lemon Mousse Dessert
- Strawberry Cinnamon Rolls
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 mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
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
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
Laura Bais
Laura Bais is the owner of Julie's Cafe Bakery food blog. From a young age, she had a passion for cooking, and at the age of 13, she made her first meal. After finishing high school, she undergraduates in Cultural Studies at the University of Rijeka, and graduates in Journalism at the University of Zagreb. At that time she honed her cooking skills, but also worked in marketing. Since her love for cooking never faded, in 2021 she finally decided to share her recipes with the world. Laura turned her hobby into a career and loves every moment of it. Now she writes about common mistakes in the kitchen and how to avoid them, about adding twists to traditional meals, etc. Her love for trying new foods often leads her to visit restaurants and attempt to recreate the meals at home. She has been featured on F and B Recipes and BOXROX, to name a few.
