Line an eight inch/23cm round cake tin with a double layer of cling film or parchment paper.
Place butter, dark chocolate, milk chocolate and honey into a large bowl and place over a saucepan of simmering water.
When the chocolate mixture has thoroughly melted, add in the biscuits, some easter eggs and most of the marshmallow. Keep a few to decorate.
Pour the chocolate and biscuit mixture into the lined cake tin, gently press down to ensure the chocolate is holding firm.
Transfer to the fridge and allow to set for 1-2 hours.
In the meantime, prepare the ganache. In a saucepan, over medium heat, bring the cream to boil. Remove from the heat and stir in the chocolate until smooth. Keep aside until just set to be spreadable. Decorate with extra easter eggs and marshmallow and serve within 2 weeks. Store in the fridge if you have covered with the ganache in a tight container.