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. Make Choc-Egg Iced Cake Pops from leftover Easter chocolates
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 Easter chocolates is 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? Make one from leftover Easter chocolates! 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 it 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.
4. Hot Chocolate Milkshakes
Want to make the most out of your leftover Easter chocolates? This one is 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. Make Some Toblerone Cheesecake out of leftover Easter chocolates
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 of Unsalted butter
- 50 grams of 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.
6. Dark Chocolate Fudge
A simple and subtle way to make from your leftover Easter chocolates!
- 400 g Sweetened Condensed Milk
- 2 cups Semi-sweet Dark Chocolate Chip
- 1 tsp Vanilla Extract
- Grease a square pan and line with baking paper. It’s always good to allow the paper to overhang because it makes it easy to remove the fudge once it’s set and ready to be cut.
- In a microwave-safe bowl, heat chocolate chips along with the sweetened condensed milk on high for 1 minute. Watch it carefully as your microwave might be more powerful.
- After a minute of heating, let it sit for 1 minute, then stir to combine. If the mixture still isn’t smooth, continue to heat in 30-second increments, stirring in between, until the chocolate is completely melted and combined.
- Stir in vanilla extract then pours fudge into the prepared pan. The fudge needs to be cooled completely before it’s cut into 2-3cm squares, and you can pop it into the fridge to speed this process up.
- Store in an airtight container. In warmer climates, the fudge will need to be refrigerated.
If you’re an inventive cook there are a lot of things you can do with this recipe, from adding additional flavours, like peanut butter, to topping with fresh fruits like a crushed raspberry ganache. We ate ours plain, with raspberries on the side!
These can easily be turned into cake pops with a paddle pop stick! So good, so few ingredients and so easy to make!
- 200 g Chocolate Coated Caramels
- 1/4 cup Peanut Butter crunchy
- 3/4 cup Peanuts crushed
- 1/3 cup Cream
- In a glass microwave-proof jug, combine the chocolate and cream and microwave in 30-second increments until the chocolate is melted and the mixture is smooth.
- Stir in the peanut butter and again mix until smooth.
- Cover the jug with plastic wrap and refrigerate overnight.
- Take out the mixture, take a teaspoon of the mixture and form a ball.
- Place on a baking tray with baking paper and again refrigerate until firm.
- Roll the balls in the crushed peanuts.
- Keep them in a sealed container in the fridge. Serve with a cup of coffee!
Make use of those leftover dark and white chocolates! Gotta go!
- 1 Pack Chocolate Ripple Biscuits
- 1/4 Cup Cream
- 200 g Milk Or Dark Chocolate
- 50 g White Chocolate
- Preheat the oven to 160°C
- Place cookies in a patty pan tin and bake until the cookies are soft enough to mould into the tin you need to work quickly but carefully so they don’t harden before you are done. It should only take about 5 mins in the oven to soften
- Place cream and dark or milk chocolate into a small saucepan over low heat and gently cook until the chocolate has melted, stir well until its glossy
- Spoon into the cookie tart shells
- Melt white chocolate and place it in a small piping bag with a very small nozzle, zigzag the white chocolate over the top of the tarts. Allow to cool and set for an hour or so if you can wait!
- For a little extra fun and colour, I slice red liquorice bullets in half and place them on the top
The ideal time to prepare these Chocolate Ripple Tarts is just before you want to eat them; if you wait until the day before, they will taste dull!
Spice up your leftover Easter chocolates with these luscious chilli chocolate truffles!
- 1 Thickened Cream 175 millilitre
- 1/2 tsp Ground Cardamom
- 250 g Dark Chocolate high quality, roughly chopped
- 1/2 cup Cocoa Powder for coating
- 1 Red Chili chopped
- In a small pot mix the cream, chilli and cardamom. Heat very gently to warm the mixture, then once it is warm remove from the heat and leave sitting, covered, to allow the flavours to infuse for 15-20 minutes.
- Strain the cream through a sieve in order to remove the pieces of chilli, which you can then discard. Put aside the cream.
- Bring a saucepan full of water to the boil and remove from heat. Place a heatproof bowl into the water, ensuring it doesn’t touch the bottom. Add the cream and the chocolate, and set aside to allow it to melt.
- Once melted, stir well to combine, and pour into a flat container. Refrigerate for 2-3 hours.
- When it has set, scoop into small balls with a melon baller or teaspoon. Roll into a ball using your hands to make them more circular if you wish. Roll the balls gently in cacao powder. Cool again prior to serving.
If you’ve never made truffles before, these Chilli Chocolate Truffles are sure to be a big success!
Do you have a fantastic chocolate recipe that would help use up some extra Easter Chocolate?