So what's on the agenda for this Easter?? Here are some great recipes for using leftover choloate....if such a thing exists!
- Chocoholics Victoria Sandwich
- Recycled Chocolate fridge cake
- Chocolate Chip cookies
- Rice krispie or popcorn chocolate bars!
Chocoholic's Victoria Sandwich
This is great fun - and a brilliant way to use up all the chocolates in one, glorious Willy Wonka extravaganza of molten exuberance.
4 free-range eggs
Unsalted butter, softened
A pinch of salt
1 tsp vanilla extract
A little milk, if needed
About 350-400g Easter egg chocolate and their chocolatey fillings (Maltesers, mini Crunchies and Mars bars work very well)
Preheat the oven to 180C/350F/gas mark 4 and position a shelf in the centre of the oven. Carefully grease two 20cm sandwich tins and line them with baking parchment.
Weigh the eggs (still in their shells) and make a note of their weight. Weigh out exactly the same amount each of butter, sugar and self-raising flour. Sift the salt and flour into a bowl.
In a separate bowl, beat the butter until very soft. Add the sugar a third at a time, beating well after each addition until light and fluffy. Break one egg into the butter mixture and beat hard until completely blended. Repeat with the remaining eggs. Sift in a tablespoon of the flour with the last egg, to stop the mix from curdling. Stir in the vanilla extract, sift in the flour and fold in with a spatula. If the mixture looks a little heavy, add a tablespoon or two of milk.
Spoon the mixture equally between the tins and gently smooth the tops with a knife. Bake for 25-30 minutes, until a skewer or toothpick comes out clean. Leave to cool in the tin for a minute, run a knife around the edge and turn out on to a warmed plate. Cover the surface of one of the sponges with half of the chocolate sweetie haul and then sandwich on the other cake. Cover its surface with the rest of the Easter egg goodies and put back into the oven for a couple of minutes until everything starts to melt. Serve as a warm pudding with some ice cream. Or leave to cool, so the chocolate resets, and cut as a tea-time cake.
Recycled Chocolate Fridge Cake
This is so simple even the youngest members of the family can have a go - though they won't be the only ones who eat it. Makes 16 squares.
350g milk chocolate egg, broken into pieces
150g unsalted butter
3 tbsp golden syrup
120g digestive biscuits
380g sweets from the middle of Easter eggs, broken up if large (mini Mars, Caramel, mini eggs, Smarties, Crunchie, white chocolate buttons)
150g raisins (soaked in brandy for an adult version)
70g white chocolate (optional)
Line a 23cm square baking tin with clingfilm. Place the milk chocolate in a large, heatproof bowl with the butter and syrup, and melt over a pan of barely simmering water. Stir to combine. Break the biscuits into small pieces.
Stir all the remaining ingredients (save a few sweets for decorative purposes) into the melted chocolate until well coated. Pour into the lined tray and level with the back of a spoon. Scatter the leftover sweets over the top. Melt the white chocolate, if using, and flick and drizzle over the top. Refrigerate for four hours or overnight. Cut into 16 squares using a sharp knife dipped into boiling water.
Chocolate Chip Cookies
These are really easy and quick to make, and so perfect for the kids to have a go at. Makes 16 medium cookies or 10 large ones.
100g milk and/or dark Easter egg chocolate
125g unsalted butter
100g caster sugar
75g soft brown sugar
1 free-range egg
2 tsp vanilla extract
150g plain flour
½ tsp baking powder
Pinch of salt
Preheat the oven to 190C/375F/gas mark 5. Line two large baking sheets with baking parchment. Chop the chocolate into chunks and set aside.
Heat the butter very gently in a saucepan until it has just melted. Meanwhile, put both sugars into a mixing bowl. Pour the melted butter on to the sugar and beat with a wooden spoon. Break in an egg and add the vanilla, then beat until blended.
Sift the flour, baking powder and salt into the bowl, fold in, then add the chunks of chocolate. You should have a pretty sloppy sort of mixture.
Dot heaped pudding spoonfuls of the mixture on to the baking sheets, leaving plenty of space in between - they really spread out - and bake for eight to 10 minutes, until the cookies are turning golden brown. Remove, leave on the sheets for a couple of minutes to harden up, then carefully lift the parchment on to a wire rack and leave to cool completely
Rice Krispie or Popcorn Chocolate Bars
150 gms plain chocolate
250 gms rice krispies (stale will do too) or cooked popcorn
Small marshmallows (optional)
Put the chocolate in a heatproof bowl over a saucepan of water. Heat the water until chocolate melts.
Now gently mix in the rice krispies or popcorn and marshmallows (optional - but nice!).
Put the chocolate krispie/popcorn mix into a baking tray. Allow to set for a couple of hours until the chocolate has hardened.
Cut into portion sizes and enjoy!