New Recipe: Easter recipe ideas to use up that leftover chocolate

No matter how hard we try, and you better believe we try, we can never eat all our Easter eggs in the one go.

In fact, there is a chance you might be literally sick of the sight of chocolate within a matter of hours.

So what to do with all the leftover eggs which will be lying around the house for weeks to come?

Well we have compiled some super easy recipes to inspire you to do more than just crack another egg open and eat.

Creme Egg Toastie anyone? Gooey get ’em!

No-Bake Easter Egg Rocky Road


  • 225g dark chocolate broken into pieces
  • 100g unsalted butter, cubed
  • 2 tbsp cocoa powder
  • 2 tbsp golden syrup
  • 100g rich tea biscuits
  • 50g mini marshmallows
  • 50g dried cranberries
  • 200g chocolate mini eggs


  • Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.

  • Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.

  • Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.

  • Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.

  • Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.

Ice-creamster eggs


  • 1L ice cream
  • 4 easter eggs or Lindt bunnies
  • 100g chocolate, melted and cooled


  • Unwrap each Easter egg or bunny and place upside down in a glass or mug to hold it in place.
  • Bring a saucepan of water to the boil over medium heat.
  • Place the end of the object into the boiling water for 30 seconds to heat. Dry it and then use that end to gently press down and melt a hole in the underside of the Easter egg or chocolate bunny. Repeat with remaining eggs or bunnies.
  • Place ice cream in a food processor or stand mixer and process until softened. Place into a piping bag then pipe into each hole you have created in the egg or bunny.
  • Immediately transfer to the freezer (still in the mug or glass for stability). Freeze for at least 2 hours.
  • After 2 hours, can patch the hole of each Easter egg or bunny with melted chocolate and return to the freezer to set.
  • Remove from the freezer and enjoy immediately or allow them to sit for 5 minutes if you want the ice cream to soften a little.

Three Ingredient Easter Egg Brownie


  • 600g Ferrero Rocher Easter eggs
  • 4 eggs
  • 1 cup (150g) self-raising flour


  • Preheat oven to 160°C. Grease and line a 21cm square cake pan with baking paper.
  • Place 520g chocolate eggs in a food processor and whiz until chopped. With the motor running, add eggs, 1 at a time, whizzing until smooth. Add flour and whiz for a further 30 seconds or until thickened and combined.
  • Pour batter into lined cake pan and smooth top. Halve 40g remaining eggs, then place on top of batter, pressing down lightly. Bake for 25 minutes or until the edges are just set but with a gentle wobble in the center.
  • Cool brownie in pan for 20 minutes. Remove from pan and serve with remaining 40g eggs for a little more chocolate decadence.

Foolproof Rich Chocolate Mousse


  • 150g chocolate
  • 3 large eggs
  • 3 tbsp double cream (or whipping cream) heavy cream
  • 1 tsp vanilla bean paste
  • Decoration optional
  • lightly whipped double cream (or whipping cream)
  • strawberries or other berries
  • grated chocolate


  • Start by breaking up the chocolate and place in a heatproof bowl over a pan of barely simmering water in order to melt it. (Do not let the bowl touch the water).
  • Use a wooden spoon to push the solid chocolate into the melted chocolate and remove from the heat just before the last of the chocolate has melted, then stir until fully melted. (Never over heat chocolate or it will cease).
  • Separate the egg yolks from the whites.
  • Put the minimum amount of water in your kettle and boil.
  • Using a wooden spoon mix the egg yolks into the chocolate mixture one at a time (the mixture will thicken).
  • Then stir in the 3 tbsp of double (heavy) cream and 1 tsp vanilla bean paste.
  • Whisk in 5 tbsp of freshly boiled water until loose and glossy (the heat is needed to melt the now stiff partially cooled mixture).
  • Whisk the egg whites until just stiff peaks can be formed but don’t over whisk or mixture will go dry.
  • Stir a large metal spoon of whisked egg white into the chocolate mixture to loosen it.
  • Then fold in the rest of the egg white until no solid egg white shows. (Don’t overdo this as you want to retain as much air as possible to achieve a fluffy mousse).
  • Spoon the mixture into 4 serving dishes (glasses, ramekins), cover and chill for 2 hrs.
  • Once the chocolate mousses have set you can either spoon or pipe on some whipped double cream, decorate with strawberries or berries of your choice and or grated chocolate.
  • Consume within 24 hrs.

Creme Egg Toastie


  • 2 slices white sliced bread (medium)
  • 15g butter
  • 1 Creme Egg


  • Switch on the toastie machine and wait until it has come to correct temperature/make sure it’s clean with no burnt bits from the last toastie.
  • Cut your Creme Egg into small pieces. Place on a plate and pop it in the microwave for around 10 seconds, until consistency is plyable then mash a bit with a folk.
  • Spread the butter on both pieces of bread on the outside only.
  • Place the bottom slice of bread into the toastie maker, butter side down.
  • Add the partly melted Creme Egg onto the bread evenly over the piece.
  • Place the second slice of bread on top (butter side up) and push down the toastie maker lid firmly, to secure in place.
  • Cook in toastie machine until the bread is golden on the outside – this should take around 4.5 – 5 minutes. Keep checking on it as the length of time will vary depending on how hot the machine is.
  • Carefully remove the toastie and place upside down – so that the most golden side of the toastie is facing up.
  • Slice into 2 pieces on the diagonal, whilst cutting off any excess crust on the sides. Make sure your knife does not have creme egg on it from a previous cut as this makes the knife sticky and cutting difficult.

Source by [author_name]

Add Comment