Who has leftover Easter chocolates? Not consuming it in a ‘Tasmanian Devil’ or ‘Cookie Monster’ like fashion is practically sacrilegious!
I know this post was suggested by the team – I thought the same thing! But just in case you have been given *a little extra* and want to manage the kid’s intake, here are some fun recipes for dealing with leftover Easter chocolates.
1. Choc-Egg Iced Cake Pops
This is also a fantastic project to do with the kids before Easter if you are organising an Easter egg hunt, or giving friends and relatives Easter presents.
2. Choc Chunk, Cashew and Cranberry Cookies
A fun way to use up some leftover chocolates by creating a lovely, soft, chewy, gooey cookie.
- 100g cashew nuts
- 140g unsalted butter (room temperature) plus extra for greasing
- 250g plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 200g caster sugar
- 100g crunchy cashew nut or peanut butter
- 1 large egg, beaten
- 2 tbsp golden syrup
- 200g Easter chocolate (roughly chop any thick leftover eggs into chunks)
- 50g dried cranberries
- Heat oven to 180C (160C fan forced). Scatter the cashews over a baking tray and toast for 5 – 7 minutes until golden. Cool, then roughly chop.
- Meanwhile, grease and line 2 baking sheets. Shift the flour, baking powder and salt into a large bowl, then stir in the sugar. Cut the butter into rough cubes, and add this and the nut butter to the bowl. Rub together until the mixture resembles damp breadcrumbs.
- Using a cutlery knife, work the egg and syrup into the bowl to make a soft dough. Tip in the chocolate, nuts and cranberries, and stir to combine.
- Roll slighted heaped tablespoons of dough into balls and place onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for 12 minutes or until golden at the edges and risen in the middle. Let them cool for 5 minutes, then move to a rack to cool completely. Repeat until all the dough is used.
Who doesn’t love cheesecake? Your little ones will be happy to sacrifice some of their egg chocolates if they know they are getting this in return. The beauty about this recipe is that, once the cake is set, you can top with little chocolate eggs or sugar eggs.
- 14 milk chocolate digestive biscuits, finely crushed
- 100g butter, melted
For the filling
- 500g tub ricotta
- 3 eggs, beaten
- 1 tsp vanilla extract
- 200g dark Easter chocolate, broken into chunks and melted
- 125g icing sugar
- Heat oven to 150C (130C fan forced). Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, and then spoon between the paper cases. Press down into the bottoms to make a firm base.
- To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles.
- Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.
Lovely to enjoy after a big day of chasing children on Easter egg highs. For the adults, add a nip of rum or brandy.
- 200g Easter chocolate (the good Easter chocolate, if you get my meaning)
- 600ml full-fat milk
- Vanilla ice cream
- Mini marshmallows
- Break 200g good Easter chocolate into bits and put into a pan with 600ml full-fat milk. Gently heat until the chocolate melts, then bring almost to the boil, whisking regularly until even and smooth. Can be made ahead, then chilled for up to 2 days.
- Ladle or pour into heatproof glasses or mugs. Top with scoops vanilla ice cream and mini marshmallows. Add a nip of rum or brandy for the adults, if you like.
5. Toblerone Cheesecake
Saved the best for last! This one is a great and incredibly satisfying cake if you have leftover toblerones.
- 1 1/2 cups Plain Chocolate Biscuits-Crumbled
- 120 gms Butter -melted
- 250 gms Cream Cheese -softened
- 1/2 cup white sugar
- 1 Toblerone (200 grams)
- 1/2 cup Double cream
Cheesecake Buttercream Icing:
- 100 grams Unsalted butter
- 50 grams Cocoa Powder
- 1 tsp Vanilla extract
- 2 tsp Water
- 200 gms Icing Sugar -sifted
- First of all make the base.
- Combine the biscuit crumbs and the melted butter and mix well.
- Press firmly into the bottom of a springform pan (22cm) and refrigerate until needed.Next is the filling.
- In a bowl beat together the creamed cheese and caster until lump free and smooth.
- Melt the Toblerone bar gently in the microwave and fold into the mixture with the double cream.
- Don’t overwork – just be gentle!
- Pour over the biscuit base and refrigerate.Beat the unsalted butter, icing sugar, cocoa powder, vanilla extract together and then add the hot water.
- Spread over the top of the cake and refrigerate.
There are a million and one chocolate recipes that can help you use up some of the extra Easter chocolates. So whilst the kids are on holidays, make this a fun activity and let them lose in the kitchen.
Do you have a fantastic chocolate recipe that would help use up some extra Easter Chocolate?