Cute Chocolate Easter Bunnies | Recipe

For Easter breakfast, brunch or tea time - with two varieties of chocolate

Text:
Katharina Kuhlmann

Photography:
© Marzia Balza

7 March 2025

Chocolate Easter bunnies made from yeast dough and with large chunks of VIVANI chocolate.

Easter is always a great opportunity to get creative when baking, for example with our cute chocolate Easter bunnies. With the thick dark chocolate pieces inside, they really are a eye-catcher at any festive breakfast, brunch or tea time. The white chocolate pom-pom tails, which are brushed on after baking, are a delicious addition.It takes a little longer for the fluffy yeast dough to rise, but it is easy to mould into cute little bunnies.

Ingredients

For 8-10 pieces

For the dough:

500 g

flour

285 ml

milk (room temperature)

13 g

fresh yeast

80 g

sugar

1 sachet

vanilla sugar (or 1 tsp vanilla extract)

egg

70 g

soft butter

100 g

VIVANI Dark Cooking Chocolate, roughly chopped

For the pom-poms:

50 g

VIVANI White Cooking Chocolate, melted

For brushing:

a little

milk

making

working time
20 minutes

baking time
15-20 minutes

waiting / cooling time
approx. 1.5 hours

level of difficulty
medium

N°

Pour the milk and yeast into the mixing bowl and stir briefly until the yeast has dissolved.

Add the flour, sugar, vanilla sugar (or vanilla extract), egg and soft butter and knead everything into a smooth dough using a food processor.

Fold in the chopped dark cooking chocolate and distribute evenly in the dough.

Cover the dough with a kitchen towel and leave it to rise in a warm place for about 1.5 hours until it has significantly increased in volume.

Preheat the oven to 180 °C top/bottom heat.

Divide the dough into 8-10 equal pieces and set aside a small amount of each piece for the pom-pom.

Shape each larger piece into a long roll and twist the ends to make bunny ears. This creates a round hole at the ‘back’ of each bunny.

Shape the set aside dough into a small ball that will become the bunny's tail. Use it to close the hole on the back.

Place the moulded bunnies on a baking tray lined with baking paper, brush with milk and then bake for approx. 15 minutes until golden brown.

Once baked, leave the bunnies to cool completely.

In the meantime, carefully melt the white cooking chocolate in a bain-marie. Brush the bunnies' tails with it to create shiny pom-poms.

Dark Cooking Chocolate

70 % Cocoa | vegan

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White Cooking Chocolate

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