Easter-rocky road

Preheat the cream to the boil and switch off the heat source. Stir in the chocolate until everything is melted.

Add a drop of dye and stir the chocolate well until a pink color occurs. Determine yourself how much color you add, but do this drop by drop.

Stir for a few minutes until the mixture has cooled down a little and spread the filling of meringues, sweets and Easter eggs.

Line the dish with baking paper. Pour the chocolate mixture into the dish and sprinkle with the coconut. Allow to cool.

Let it stiffen in the refrigerator for about 2 hours. Then cut or break into pieces.