Have you got a mountain of Easter Eggs? Are you getting daily questions from the children when they can eat the next one?! Use these easy recipes and turn those chocolate treats into milkshakes, fudge, dips and more!
Who doesn’t love fruit dipped in yummy chocolate? There are all kinds of different things you can use to dip: strawberries, chopped bananas, marshmallows, skewers (try a mix of fruit and marshmallows). Once dipped, you can add toppings too, such as sprinkles or chopped nuts. Melt down the Easter Eggs and stir in some cream (although just plain melted chocolate is delicious).
This is a great one for using up Easter sweets too. Simply melt down the chocolate and spread in a thin layer onto a cookie sheet spread with parchment paper. Sprinkle with sweets (Mini Eggs, Smarties or just sprinkles from the baking cupboard) and chill. Once set, break up into pieces and enjoy! If you have different kinds of chocolate eggs, you could make it two layer, or drizzle the second type over the top.
An oldie but goodie. Melt the Easter Eggs, mix with Rice Krispies or Cornflakes, spoon into bun cases and chill. Add your favourite toppings and enjoy!
Fudge is easy to bake with children and super delicious to eat. You can also add topping such as chopped nuts, sweets, edible glitter, sprinkles – anything that takes your fancy.
This recipe from Carnation is an easy one:
397g can of condensed milk
100g icing sugar
20cm square tin, lined with baking parchment
Melt the chocolate, butter and condensed milk in a non-stick saucepan, over a low-medium heat, stirring occasionally, until it’s smooth and silky.
Sieve in the icing sugar and mix thoroughly. Press the fudge into the tin and smooth over the top with a spoon.
Chill in the fridge for one hour, until set, then cut into squares. Store in an airtight container in the fridge for up to two weeks.
Easter Egg Milkshakes
Easter Eggs (melted)
Bag of Mini Eggs (chopped)
3 Crème Eggs
450 ml Whole Milk
2 scoops of chocolate ice cream
Prepare your glasses by dabbing melted chocolate to the rim and sticking on the Mini Eggs. You can pipe on chocolate swirls to the inside too, or dribble it inside with a teaspoon.
Whizz up the milk, ice cream and two of the Creme Eggs in a blender until fully liquidised. Pour into your glasses.
Top with a big swirl of whipped cream. Drizzle with melted chocolate. Cut the remaining Creme Egg in half and pop it on top of the deliciousness.
Recipe adapted from www.iheartkatiecakes.co.uk
Easter Egg Brownies
Make your favourite brownie recipe, but substitute the chocolate for the same amount of Easter Egg. Our favourite is Jamie Oliver’s recipe.
A good one for children who like to get their hands into the mixture. Hard to resist popping one into your mouth every time you open the fridge though!
Here’s a recipe from www.allrecipes.co.uk:
200ml double cream
50g caster sugar
2 tablespoons cocoa powder
2 tablespoons icing sugar
Break up the chocolate, chop VERY finely and put into a mixing bowl with the butter.
Place the cream and sugar in a saucepan, bring just to the boil and remove from the heat.
Pour the cream onto the chocolate and butter and beat until the chocolate melts and the mixture is smooth and shiny.
Freeze for a few hours, until firm enough to shape.
Mix the cocoa and icing sugar together, dust your hands with the mixture and roll mixture into truffle shapes.
Chill until serving, or keep in an air tight container for up to a week.
* Pictures from Pinterest