Chocolate rabbits

Chocolate rabbits



  • 400g dark, milk or white chocolate, chopped


You will need four rabbit (or egg or chicken) moulds for this recipe.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water (bowl shouldn’t touch the water). Or in the microwave on medium heat in 30 second intervals.

Coat the inside of each mould with chocolate – use the back of a spoon, a pastry brush or a clean paintbrush. Keep the edges of the mould smooth. Refrigerate for 10 minutes until set, then do another ‘coat’. Refrigerate for an hour.

Carefully press the rabbit halves out of the moulds and use some melted chocolate to join them together.

Serving Suggestions


  • The number of bunnies or chickens or eggs you will make depends on the size of your moulds (obviously).
  • Hide some little Easter eggs or lollies in the rabbits by placing some in one half before sealing them together.

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