Easter is a time for overindulgence in chocolate. Often, we have more chocolate eggs than we know what to do with, so we’ve put together some ideas of what you can do with the treats left behind by the Easter Bunny.
Easter Egg Brownie
600g left over easter eggs or mini Kinder or Ferrero Rocher eggs (ones without sugar shells)
150g self-raising flour
- Preheat the oven to 160oC or gas mark 3. Grease and line a square cake tin (21cm) with greaseproof paper.
- In a food processor, place 520g of the mini eggs into a food processor and blend until they are all chopped. While the food processor is still running, add the eggs, 1 at a time and keep blending until smooth.
- Next, add the flour and blend for another 30 seconds or until the mix has thickened and combined.
- Pour the chocolate brownie batter into a lined cake pan and smooth off the top. You can remove the air from the tin by gently dropping the tin onto the worksurface.
- Bake the brownie for 25 minutes of until the edges are set but there’s a slight wobble in the middle.
- Allow the brownie to cool for around 20 minutes.
- Remove from the pan and decorate the top with the remaining mini eggs or if you have used easter eggs grate the remaining chocolate over the top.
Easter hot chocolate
This decadent hot chocolate uses up your dark chocolate eggs to make this decadent creamy hot chocolate that you can enjoy with a toasted hot cross bun.
200g of dark chocolate easter eggs
500ml of milk
500ml of single cream
Vanilla ice cream mini eggs and cocoa powder for serving
- In a saucepan over a medium-high heat, combine the milk and cream for around 5 minutes or until hot. Be sure to stir the milk and cream occasionally.
- Next, add the chocolate a ½ teaspoon of salt and continue to cook. Keep stirring for 2 minutes until the chocolate has melted and is smooth.
- Pour the hot chocolate into heatproof mugs and top with a scoop of vanilla ice cream and mini eggs. Dust over cocoa powder and serve with a slice of simnel cake or a toasted hot cross bun.
Giant chocolate buttons
It may seem a little odd but melting down your Easter eggs and turning them into giant chocolate buttons is a great gift idea. Pop them in a decorative jar and they’re perfect for adults and kids alike.
100g milk chocolate easter egg
For the topping you can use hundreds and thousands crunched up ginger biscuits, white chocolate shavings or anything that takes your fancy.
- Line a baking tray with baking paper.
- Simply melt the chocolate in the microwave. Make sure you put the chocolate in a microwave safe bowl and keep checking the chocolate as you don’t want to burn it. It doesn’t take long to melt.
- Using a teaspoon, drop dollops of the melted chocolate onto the baking sheet and spread them out using the back of the spoon to make giant buttons.
- Sprinkle over your toppings.
- Leave the buttons to set and then package them up into a glass jar.
Easter egg chocolate nests
Who doesn’t love a chocolate nest at easter? They’re super easy to make and you can pop a few mini eggs in the middle to make them look like real nests. Definitely one for the kids to get involved with.
150g leftover easter eggs
150g of shreddies
Mini eggs for decoration
- Break the chocolate up into small pieces and place in a microwaveable bowl. Melt the chocolate in the microwave for 2 minutes. Keep checking the chocolate every 30 seconds and give it a stir to make sure it isn’t burnt.
- Place the shreddies between two piece of kitchen roll or pop into a food bag and bang them with a rolling pin so they break into small pieces.
- Once the chocolate has melted. Take the bowl out of the microwave and add the crushed shreddies to the melted chocolate.
- Mix until all the shreddies are coated in chocolate.
- Using your hands, take a handful of the shreddies and chocolate mixture and place on a lined baking tray. Make a nest shape with your hands.
- Repeat until your mixture has all gone. Place a few mini eggs in the centre of each nest and place the tray in the fridge and allow to set for 30 minutes.
Chocolate coated fruit
This is so simple but an excellent way to use up your leftover Easter eggs and entice everyone to eat a little more fruit.
100g leftover milk chocolate easter eggs
Selection of fruit – strawberries, grapes, chopped bananas
- Place the chocolate in a microwave safe bowl and microwave for 1-2 minutes until the chocolate has melted. Be careful not to burn the chocolate.
- Remove the chocolate from the microwave. Dip the fruit into the chocolate to half coat it.
- Place on a lined baking tray and allow to set in the fridge for 30 minutes.