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Base:
Filling:
Topping :
Decoration
Grease a 23 cm loose-bottomed, fluted tart tin. Crush the biscuits. Add the melted butter and mix until combined. Press the mixture firmly into the base and up the sides of the prepared tin. Chill until needed.
To make the filling heat the cream until almost boiling and add the chocolate, then stir until melted and smooth. Scrape into the chilled tart case and chill for 1 hour, or until set.
For the topping whisk together the double cream, cocoa powder and icing sugar until stiff.
Once the filling has set, spread or pipe the cream (with a 2 cm nozzle) on top, decorate with Easter eggs and serve in slices.