I’ve just emptied all the Easter eggs out of boxes into a bag, there are 39! Yes 39 chocolate Easter eggs (and bunnies) are in my kitchen (and that’s not including the little eggs). Now I LOVE chocolate and normally wouldn’t complain at all but it can seem a bit too much when you have been eating it all weekend. So here’s my top 5 recipes for using up those chocolate eggs and the best thing is ALL of them can be frozen so you can enjoy them when you need a chocolate fix in a few months.
– perfect for drizzling over ice cream in a few months time or adding to some sponge pudding after Sunday lunch.
Ingredients: 200mL cream, 250g chocolate, 60g sugar, 250g milk
Method: Add all ingredients into a pan and bring to the boil. Simmer whilst stirring continuously until it is thick (approx. 6 mins). Leave to cool them freeze in individual portions to use at a later date.
– easy to make and easy to grab, perfect for lunch boxes next term.
Ingredients: 250g plain flour, 100g caster sugar, 3 teaspoons baking powder, 1/2 teaspoon salt, 175ml milk, 75ml vegetable oil, 1 egg, 125g broken up chocolate, 3 tablespoons caster sugar, 2 tablespoons dark brown soft sugar
Method: Combine flour, sugar, baking powder, chocolate and salt. In a separate bowl combine milk, oil and egg. Add the wet ingredients to the dry and stir to form a lumpy batter. Add mixture to muffin cases or greased muffin tray, sprinkle with the tablespoons of caster and dark sugar (mixed together) and bake for 20-25 min, gas mark 6 or 200 C.
– one of the best go to bakes in any freezer
Ingredients: 225g soft butter or margarine, 140g caster sugar, 280g plain flour, 1 egg yolk, pinch of salt, 2tsp vanilla extract, 50g chopped chocolate
Method: Cream butter and sugar, add egg and mix well. Add flour, salt and vanilla extract. Add the chocolate chips and form into a dough. Put the dough on a floured surface and roll into a large sausage. Cut into sections wrap in cling film and freeze. If you want to bake some now, take out of the freezer after one hour and cut into discs then bake on a baking tray at 190 C Gas mark 6 until golden brown (approx.. 15 mins)
– so simple its a mix it all up recipe with amazing results.
Ingredients: 2 x 397g can Sweetened Condensed Milk, 150ml Single Cream, 250ml Creme Fraiche, 300ml Extra Thick Double Cream, 1 tbsp Vanilla Essence, 150g chocolate
Method: Melt the chocolate, beat in the rest of the ingredients and allow to cool slightly. Transfer to an ice cream maker OR freeze until slushy, mix well and the freeze until firm.
– gooey and yummy, perfect for a weekend treat.
Ingredients: 185g unsalted butter, 185g chopped chocolate, 85g plain flour, 40g cocoa powder, 50g white chocolate, 50g milk chocolate, 3 large eggs, 275g golden caster sugar.
Method: Melt the chocolate and butter together, leave to cool. Sieve the flour and coco powder into a bowl. Mix the eggs and sugar with an electric wisk until they look like milk shake. Pour the chocolate over the eggy mixture, gently mix with a spatula.. add the flour and coco (again with a sieve) and gently fold in. Finally stir in the chopped chocolate and transfer to a greased or lined tin. Cook for approx. 25 min at 160 C. you know it is ready when the mixture has a shiny crust and does not wobble. Leave to cool then freeze.