CDo you bake with chocolate with Easter egg? Sure you can. After getting my hands on a variety of Easter eggs this year (dark chocolate, caramelized white chocolate, orange flavored nougat stuffed mini eggs, the ones with pretzels stuck all over it …), I found a place for everyone. : melted and turned into something else. For these recipes, I encourage you to use all the chocolate you have. Easter eggs are usually sweetened (even the dark varieties), so taste them beforehand (as I’m sure you already have) and judge if you need to add some salt, for example.
Flourless chocolate fondant
This is a classic version of a chocolate fondant, but we are having fun using whatever milk chocolate you have and reducing the sugar content to compensate. If you have mini caramel-filled eggs lying around, unwrap them and place one in the center of each fondant; it will be a fun surprise.
Homework 25 min
Cool 4 hours
Cook 12 min
80 g unsalted butter, plus 30g extra soft butter, for greasing
10 g cocoa powder, sifted, plus 5g extra, for dusting
100 g milk chocolate
2 whole eggs and 2 egg yolks
30 g caster sugar
1 pinch sea salt
4 mini caramel eggs (Optional)
Butter four molds of darioles well (I used 8½cm x 6cm aluminum foil pudding plates), sprinkle with cocoa powder and put in the fridge.
Melt the butter and chocolate in a double boiler, or in short bursts in the microwave, until completely melted.
In a large bowl, beat whole eggs, egg yolks, and powdered sugar until slightly thickened (use an electric mixer or whisk, if you have one). Pour in the melted chocolate and mix well with a wooden spoon or spatula. Add the sifted cocoa powder and sea salt, until you get a homogeneous mixture.
Spoon the batter into the pans, leaving a 2cm gap from the top, then if using, place a mini caramel filled egg (or any mini filled Easter egg) in the middle of each fondant. Store in the refrigerator for at least four hours (at this point you can also freeze them. Thaw overnight, or if cooking from frozen, add an additional four to five minutes to the bake time).
Heat oven to 200C (180C fan) / 390F / gas 6. Bake the fondants for 10-12 minutes, until they have risen slightly to the top of the pan and are no longer moist in the middle. Remove, let stand a minute, then turn over a plate, lift the pan, and serve immediately.
Bunches of chocolate cereals
Is it possible to grow from chocolate cereal treats? I do not think so. The fun thing is, you can make up the rules – I had a caramelized white chocolate Easter egg and some extra random chunks of milk and dark. If you have a flavored Easter egg, like peppermint chocolate, there’s no reason you can’t just melt it and use it here too. And yes, you can use different cereals and even add chopped nuts, if you want. It is better to eat cold and from the refrigerator.
Homework 15 minutes
Cool 30 minutes
Cook 5 minutes
40 g unsalted butter
120g of assorted milk chocolate
30g Rice Krispies
15 g corn flakes
20 g of bran flakes
40g of caramelized white chocolate
In a large heat-resistant bowl, melt the butter and chocolate in the microwave or in a saucepan of boiling water, stirring frequently (especially if you’re using white chocolate, because it can seize up pretty quickly if overheated).
In another large bowl, stir the cereal, then pour in the warm melted chocolate and toss to combine.
Line a large tray with parchment paper. Spoon bunches of cereal mix onto the paper, whatever size you want, actually; no one is judging – and put in the refrigerator to sit for at least 30 minutes.
Chocolate and hazelnut cream
Turn those Easter eggs into something you can spread on toast in the morning! Or at least occasionally. You can use mixed milk and dark chocolate here, and flavored ones work too. I have kept the roasted and roasted hazelnuts quite coarse, but if you prefer, you can grind them finer or change them to peanuts, almonds, or cashews. This spread will happily keep at room temperature for 10 days, but it can get a bit hard because we’re not adding any extra oil. If that’s the case, heat it very gently for a few seconds in the microwave, or just give it a good stir to loosen it up. The maple syrup is optional, because the chocolate may be sweet enough as it is, but if you leave it out, the anointing will harden a bit more.
Homework 10 minutes
Cook 15 minutes
Trademarks 1 pot
140 g of chocolate with Easter egg
100g of blanched hazelnuts
1 pinch sea salt crystals
1 tablespoon maple syrup (Optional)
Melt the chocolate in the microwave in short bursts or in a heat-resistant container over a pot of boiling water.
Roast the hazelnuts on a baking sheet at 170 ° C (150 ° C fan) / 325 ° F / gas 3 for 10-15 minutes, until golden brown. Let them cool, then blend in a high speed blender until slightly lumpy and a paste begins to form.
Scrape down the sides of the blender, add the chocolate, sea salt, and maple syrup, if using, then blend again. Decante in a clean container with a tight lid and store in a cool, dark place.
George is Digismak’s reported cum editor with 13 years of experience in Journalism