Every year is the same story in our house. The children receive an obscene amount of chocolate at Easter and we’re left with a mountain of the stuff living in our fridge forever. We still have Easter eggs from last year?! Granted, I’m not much of a sweet tooth myself so it never even occurs to me to (a) offer it to the kids, or (b) eat it myself.
So this year, with my daughter’s increasing desire to cook more, we decided that instead of talking about using up the excess eggs, we would actually do it.
So far, we’ve used two recipes: one is a choc chip muffin recipe and the other is for chocolate fudge. Both of these are from Kidspot and are friendly enough for my nine year old daughter to make them by herself.
Choc Chip Muffin
The original recipe calls for choc chips but we substituted the Easter chocolate. For the original recipe,visit Kidspot here.
Ingredients:
- 2 1/2 cups self-raising flour
- 3/4 cup sugar
- 1 cup chopped chocolate
- 2 tbsp melted margarine
- 1 1/4 cups skim milk
- 1 egg, lightly beaten
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 180°C.
- Line 12 muffin pans with paper muffin cases.
- Sift flour into bowl, stir in sugar and chopped chocolate.
- Stir in combined remaining ingredients, mix well. Spoon mixture evenly into muffin pans.
- Bake for 15-20 minutes until cooked. Cool on wire rack.
It kept both of my children amused for a while and has made enough for homebake in their lunchboxes for two to three weeks. Winning!
Easy Chocolate Fudge
The next recipe we used was for chocolate fudge. Super, super easy with the added bonus of using up 700 grams of Easter chocolate! Yes, we made double-batch. For the original recipe, visit Kidspot here.
Ingredients:
- 1 tin sweetened condensed milk
- 50g unsalted butter, cubed
- 350g Easter chocolate, roughly chopped
Instructions:
- Line a slice pan with baking paper and set aside.
- In a microwave safe bowl, place the butter and condensed milk and heat on high for 2 minutes.
- Remove from microwave oven and add the milk chocolate. Stir constantly until chocolate is melted.
- Pour mixture into the slice pan. Refrigerate until set, which is approximately 2-4 hours. Slice into bite-sized pieces.
Note: after you have poured the mixture into the slice pan, you can decorate it anyway you wish. We went with 100′s and 1000′s and various other sprinkles they found in the cupboard, but you’re limited only by your imagination!
We made a double batch because we were going to a bbq the next day and thought we could take some for the kids there, so I was very happy to see 700 grams of chocolate being used.
Choc-Chip Ice-Cream
And with the rest of the chocolate (yes, we still have at least another 1kg worth of the stuff), is going to be used to make choc-chip ice-cream with this recipe from Real Simple.
Ingredients:
- 2cups heavy cream
- 1cup whole milk
- 1/2cup sugar
- 1teaspoon vanilla extract
- 113g of chopped Easter egg
Instructions:
- Use an ice-cream maker.
- In a large bowl, combine the cream, milk, sugar, and vanilla.
- Follow the manufacturer’s instructions for freezing. Once the desired consistency has been reached, stir in the chocolate.
- Serve immediately or freeze in an airtight container.
- This recipe makes 1 litre of ice cream.
And that’s what we did with our leftover Easter chocolate! Did you have leftover chocolate? And if so, what did you do with them? I’d love to hear of any other recipes that we could add to our repertoire for next year.
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