Clever ways to turn your excess chocolate into delicious new treats
By Amaryllis Tsegou | Thetastyother.com
Ah, the joy of Easter festivities! Apart from time spent off work, with family and loved ones, over delicious lamb and other similarly tasty savoury dishes, there’s also heaps and heaps of chocolate eggs to be hidden & sought and ultimately thoroughly enjoyed. In case you’ve managed to muster some self-control and have found yourselves with some leftovers, the festivities can continue: milk and dark chocolate eggs can be broken down and used in easy recipes guaranteed to satisfy the sweet tooth of grownups and kids alike.
#1 Milk chocolate, peanut butter & cream cheese balls
Filled with what dreams are made of (aka chocolate, peanut butter and cream cheese), these little balls are super easy to make and super difficult not to eat in one go.
1 cup & 2 tablespoons cream cheese
350 gr milk chocolate eggs, broken in small chunks
1/2 cup chunky peanut butter
to finish: various toppings such as dark & white chocolate sprinkles and cocoa powder
HOW TO MAKE
- Line a medium baking pan with parchment paper and set aside.
- Beat the cream cheese until smooth and set aside.
- Place the chocolate chunks in a medium bowl and place over a pot of simmering water (making sure the water does not touch the bowl).
- When the chocolate is melted, add in the peanut butter and fold until well combined.
- Fold in the beaten cream cheese and combine again.
- Pour the mixture into the parchment paper-lined baking pan, cover with foil and place in the fridge for 5-6 hours or overnight.
- Take big scoops of the mixture and roll into balls between your hands (if in the meantime the mixture softens, briefly put back in the fridge and then continue as before).
- Insert a small wooden stick in each ball, dip into the different toppings and enjoy.
- Keep any leftovers in the fridge covered in foil and consume within 2 days.
#2 Chocolate, coconut & sprinkle toffee
Chunky, buttery toffee, topped with milk chocolate and too many sprinkles. Break into large pieces and enjoy with a tall glass of milk!
2 cups caster sugar
450gr unsalted butter
4 tablespoons water
1 teaspoon table salt
175 gr milk chocolate eggs, broken into pieces
1/3 cup sprinkles
1/3 cup desiccated unsweetened coconut (optional)
HOW TO MAKE
- Combine the sugar, butter, water and salt in a medium pot over low heat and stir until the sugar is completely dissolved.
- When the mixture starts to bubble, immediately turn up the heat to medium and cook until it starts turning amber and smelling nutty- about 15′ (be careful not to overcook, as it will burn and become bitter). Meanwhile, line a baking sheet with parchment paper and set aside.
- When the toffee is ready, carefully pour into the parchment paper-lined pan and smooth the surface with a spatula. Place in the fridge for several hours or overnight until it becomes very solid. Before you take it out of the fridge, place the chocolate in a microwave-safe bowl and melt in short intervals. Stir well and set aside. Take the toffee out of the fridge and pour the chocolate over it quickly, smoothing out the surface with a spatula. Immediate sprinkle generously with the sprinkles and coconut (if using) and place back in the fridge until the chocolate sets completely.
- Take out of the fridge and break into pieces. Store in the fridge for up to 5 days (but take out about 15′ before consuming).
#3 Cointreau hot chocolate
Home-made hot chocolate is not only crazy easy and quick to make, but is also guaranteed to taste absolutely superior to any store-bought variety. This one is smooth and rich and with a lovely boozy and spicy hit from the addition of Cointreau and cloves.
1 1/2 cups whole milk
1/2 cup double cream
220 gr dark chocolate eggs, roughly chopped
2 1/2 tablespoons Cointreau
1/2 teaspoon crushed cloves
to serve: whipped cream & cocoa powder
HOW TO MAKE
- Combine the milk and cream over medium heat until just bubbly. Remove from the heat and add the chopped chocolate; stir until it melts and add then add the Cointreau and cloves.
- Serve warm with lots whipped cream and cocoa powder.
#4 Chocolate dipped banana & pineapple
Melted plain chocolate is also the perfect pair for fresh fruit. Combined with bananas and salted pistachios to pineapple and coconut & lime it makes for a delicious and refreshing sweet treat.
3 large bananas, peeled and cut in large chunks
1 medium pineapple, peeled, sliced and cut in large chunks
1/2 cup unsalted pistachios, roughly chopped
A generous pinch of salt
1/2 cup unsweetened desiccated coconut
1/2 teaspoon lime zest
300 gr plain chocolate eggs, roughly chopped
HOW TO MAKE
- Place the pineapple slices on a baking sheet or plate and freeze for about 15′, or until quite dry.
- Preheat the oven to 180C (160C for air); combine the pistachios with the salt, place on a baking sheet and toast until fragrant- about 4′. Take out and let cool.
- Combine the desiccated coconut with the lime zest, place on a baking sheet and put in the oven for 2-3’, until just browned. Take out and let cool.
- Place the chocolate in a medium bowl and place over a pot of simmering water until melted (making sure the water does not touch the bowl). Remove the bowl from the heat and set aside.
- Line two baking sheets (large enough to fit in the fridge) with parchment paper; insert a popsicle stick on each piece of fruit and dip halfway into the melted chocolate. Shake off to discard any excess chocolate and then cover the banana pieces with the salted pistachios and pineapple slices with the coconut lime mixture.
- Place on the parchment paper-lined sheets and refrigerate until the chocolate has set.