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Springtime, Easter & Chocolate, what’s not to like?

The daffodils are out, blossom buds are appearing on the Flowering Cherry trees in the garden and Easter is coming…..one of my favourite holidays. Lamb will be on the menu, along with….chocolate …..of course. Apparently people have been enjoying chocolate for over 4000 years and rumour has it that the 16th Century Aztec Emperor Montezuma drank around 3 gallons a day of liquid chocolate as he believed the bitter beverage to be an aphrodisiac..

I can’t claim that these recipes will turn you on 🙈 but NG Magazines asked me to share some simple delicious chocolate recipes for Easter and here they are.

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Seriously Easy Chocolate Truffles

This recipe makes a lot of Truffles (about 60), you can halve the ingredients if you prefer, or make loads, vary the flavourings and coatings and give as a special gift.

200g Cream Cheese, softened
350g icing sugar, sifted
500g plain chocolate (melted slowly in a heat-proof bowl over simmering hot water)
1 1/2 teaspoons of vanilla essence

Beat cream cheese in a large bowl until smooth. Gradually beat in the icing sugar until fully blended. Stir in the melted chocolate and vanilla until no white streaks remain. Refrigerate for roughly about an hour and then shape into bite-sized balls.

You can roll the truffles in ground nuts, desiccated coconut, icing sugar or chocolate sprinkles or you can omit the vanilla and add a flavoured liqueur such as coffee, orange or almond.

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Cadbury’s Creme Egg Mousse

This makes a very rich mousse so serve in tiny portions!

3 Creme Eggs
50ml milk
4 tbsp cocoa powder
3 large egg whites
mini chocolate eggs for decoration

Carefully slice up the Mars Bars roughly into quarters, and put along with the milk and cocoa in a solid-based saucepan. Heat on a very low temperature, stirring constantly until all the chocolate has melted. Transfer to a bowl and leave to cool for about 15 minutes. Whisk this mixture frequently to ensure it remains blended and smooth.

Whisk the egg whites in a separate, clean, dry bowl until softly peaking. Use a metal spoon to fold half the whites into the the chocolate sauce to lighten it, then fold in the remainder.

Turn the mixture into about 8 small cups (or sherry glasses) and chill in the fridge for at least 2 hours before serving. Decorate with chocolate mini eggs or chocolate shavings

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Chocolate Krispie Egg

175g milk chocolate, broken into pieces
50g Rice Krispies cereal

Gently melt the chocolate pieces in a heatproof bowl over simmering water, or microwave on a low heat (checking regularly). Stir until smooth and then remove from the heat and stir in the Rice Krispies, mix well until until the Krispies are full coated with chocolate. Spoon the mix into one half of your egg mould and press down using the back of a metal spoon, make you sure you cover the whole mould but leave a deep dip in the middle and leave a thick edge. Cool in the fridge until set (15 mins or so).

Once cool fill with mini chocolate eggs, chocolate buttons or other sweets of your choice, wrap in a pretty ribbon and give as a gift (or polish off yourself if you prefer!).

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