Wondering what to do with your leftover chocolate from Easter? We've picked out 5 super simple recipes to help you use up those selection tin chocs, half-eaten chocolate eggs and foil-wrapped bunnies. Sweet treats lie ahead...
Plus, if you're looking for more baking and kitchen-based fun, be sure to check out our online and in-venue cooking classes here.
Ice cream-filled Easter eggs or bunnies
- 500g ice cream of choice (vanilla and/ or chocolate work well)
- 2 Easter eggs or bunnies
- 50g leftover chocolate, melted and cooled
1) Unwrap your Easter egg or bunny and hold it in place by putting it upside down in a glass or mug.
2) Bring a saucepan of water to boil over medium heat. Heat a knife by placing in the boiling water for 30 seconds. Dry it and then gently press the knife/ implement of choice down into the bottom of the egg/ bunny to melt a hole into it. Repeat this with your other egg.
3) Put the ice cream in a food processor and mix until softened. Place this into a piping bag and then pipe it into the eggs or bunnies using the hole you have created. Next, place your ice cream-filled eggs/ bunnies in the freezer (still in the mug or glass for stability) for at least 2 hours.
4) After 2 hours, take your Easter egg/ bunny out and fill the hole with melted chocolate before returning to the freezer to set.
5) After that, all you need to do is remove your ice cream egg/ bunny from the freezer and allow it to sit for 5 minutes to let the ice cream soften. Enjoy!
Giant chocolate buttons
- Leftover Easter egg chocolate (either milk, dark or white)
- Toppings of choice - eg chopped nuts, sprinkles, dried fruit, sea salt
1) Simply melt your milk, white or dark chocolate in the microwave or over a low heat. Let it cool slightly before spooning out large dollops onto a baking sheet and spreading out to make large button shapes
2) Sprinkle your toppings onto the chocolate buttons and then place in the fridge or leave to set. And just like that, you're all done!
Simple leftover Easter chocolate mug cake
- 1/4 cup mini eggs, Maltesers, or other leftover chocolates
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 4 tbsp milk
- Additional leftover chocolates for decoration
1) In a microwaveable mug put in your chocolates of choice and 3 tbsp of milk (saving 1 tbsp for later). Microwave for about 20 seconds and stir your melted chocolate together (be careful to not microwave too long to avoid spillage). Your chocolate should melt, but may seem gritty.
2) Microwave for another 20 seconds before stirring again with a fork. Add in the flour and baking powder. Stir well with your fork, making sure you get a lot of air through the mix, until the batter is smooth, well mixed and quite thick.
3) Add in the remaining 1 tbsp of milk and stir to thin out the batter. *Optional: add your decorative chocolates on top*. Cook the mix in the microwave for 1 minute. The surface of your cake should be dry.
Leftover Easter egg traybake
- 175g unsalted butter, plus extra for greasing
- 350g leftover chocolate Easter egg (milk or dark) roughly broken up
- Extra Easter chocolates for decoration
- 6 eggs
1) Preheat the oven to 180℃/fan 160℃/Gas 4. Grease a traybake tin (about 18cm x 25cm) and line with greaseproof paper
2) Put the Easter egg chocolate in a microwaveable bowl with the butter and heat on medium for 1-1½ mins, or until melted. Set aside to cool.
3) Whisk the eggs using an electric hand whisk until light, fluffy and doubled in size. Fold a quarter of the whisked egg through the melted chocolate, then carefully fold the chocolate mixture back through the remaining egg, until well combined.
4) Pour your mixture into the greaseproof tin. Fill a large roasting dish with 2cm hot water, then carefully sit the tin inside, taking care not to splash any water on the batter. Transfer this to the oven and bake for 30 mins, or until a skewer inserted in the centre comes out clean.
5) Take out and allow to cool completely, then remove from the tin and place on a board. Decorate your traybake by drizzling with melted leftover chocolates or/ and topping with other Easter chocolates. Cut into squares and enjoy!
Chocolate cereal cakes
- 50g butter
- 100g milk or dark Easter egg chocolate, broken into chunks
- 3 tbsp golden syrup
- 100g cornflakes/ rice crispies/ cereal of choice
- *Optional* mini eggs for decoration
1) Put your butter, Easter egg chocolate (milk or dark) and 3 tbsp golden syrup in a saucepan or microwavable bowl. Melt the ingredients together over a low heat or briefly in the microwave,
2) Once your melted mixture has cooled, mix in your cereal of choice and stir together with a wooden spoon until all your cereal is coated.
3) Spoon the mixture into 12 cupcake cases (arranged on a muffin tray or baking sheet) and put in the fridge to set. *Optional: place decorative mini eggs on top before popping in the fridge*. Once your cereal cakes are set, enjoy!
If you want to find more baking and cooking-inspired fun, take a look and book onto one of our online and in-venue cooking courses here.