Here is another egg I made last Easter. It my first time experimenting with moulds and soft centres. It’s a simple recipe of a chocolate and peppermint centred Easter egg.
225g dark chocolate
2 tablespoons thickened cream
2 Peppermint Crisp bars, finely chopped
Melt 125g of dark chocolate in a microwave safe bowl in 20 second bursts, stirring well between bursts. Use a small pastry brush to spread a thin layer of the melted chocolate over the inside of 12 medium easter egg moulds.
Reserve the remaining chocolate for later. Place the moulds in the fridge until set.
Melt remaining chocolate and cream in a microwave safe bowl in 20 second bursts, stirring well between bursts until smooth. Stir in Peppermint Crisp and set aside for 15 minutes, or until starting to set.
Divide filling among egg shell halves. Refrigerate until set.
Melt reserved chocolate and brush over the backs of the egg shell halves to enclose. Refrigerate until set.
Upturn mould onto a flat surface and carefully remove eggs by very gently squeezing the moulds.
Easter will be here before you know it, so I thought it best to get in early with the Easter recipes. The first recipe is of course, a rocky road one. I almost decided to not to post it this year, as I know I’ve posted a few rocky road variations already, but I think this is a great gift for Easter.
The recipe below is enough to make 8 medium-sized eggs, but I made 1 giant and 4 medium eggs instead. If you do choose to make a larger egg, allow more time for the egg to set in the fridge.
Also, this post constitutes my entry into Kitchen Wench’s competition to win a Cuisinart Ice Cream Maker. Imagine the things I could make with that!
400 g milk chocolate, broken into pieces
100 g raspberry lollies, halved
2 tablespoons pistachio kernels, chopped
2 tablespoons raw cashews, chopped
½ cup mini marshmallows, halved
2 tablespoons shredded coconut
Using a small pastry brush, coat 8 holes of an 8cmx6cm (1/4 cup-capacity) egg-shaped moulds with melted chocolate. Refrigerate moulds for 20 minutes or until set.
Combine raspberries, pistachios, cashews, marshmallows, coconut and melted chocolate in a bowl.
Spoon mixture into moulds, pressing lightly with the back of a spoon.
Refrigerate for 30 minutes or until set.
Very carefully remove eggs from moulds.
1 ¼ cups plain flour
1 ½ teaspoons baking powder
¾ cup brown sugar, lightly packed
¾ cup milk
⅓ cup smooth peanut butter
1 egg, lightly whisked
2 tablespoons peanut oil
⅔ cup dark choc chips
PEANUT BUTTER FROSTING
½ cup smooth peanut butter
60 g butter, at room temperature
1 cup icing sugar, sifted
1 tablespoon milk
Preheat oven to 200C. Line a 12 hole 1/3 cup muffin pan with patty cases.
Sift flour and baking powder into a large bowl. Add brown sugar, milk, peanut butter, egg, and oil. Stir until just combined. Add chocolate chips and stir.
Fill prepared cases 2/3 full and bake 20 minutes, or until a skewer inserted comes out clean.
Remove from pan and allow to cool on a wire rack.
Meanwhile, make the frosting. Using an electric mixer, beat peanut butter and butter until smooth. Add icing sugar and milk. Spread icing liberally over cupcakes and serve.
For the Christmas just gone by, I tried to be a little smarter with my hamper making time, and so I chose to make Rocky Road Bark instead of plain old Rocky Road. Bark is another simple yet effective gift food which lends itself to many variations. Another that I like is dark chocolate with roasted hazelnuts and craisins.
Rocky Road Bark
150 g dark chocolate, broken into pieces
150 g milk chocolate, broken into pieces
2 cups mini marshmallows
1 ½ cups pecans, toasted & roughly chopped
1 cup raspberry lollies, halved
Line a tray with baking paper and set aside. Melt the milk and dark chocolates together a microwave-safe bowl in the microwave. Heat on high for 30 seconds bursts, stirring in between bursts until melted and smooth.
Stir in 1 & 1/2 cups of the marshmallows, 1 cup of the pecans and 3/4 of the raspberry lollies. Scrape the mixture onto the tray and spread out with a spatula to approx 2cm thickness. Sprinkle the remaining marshmallows, pecans and raspberry lollies over the top, gently pressing them into the chocolate to adhere.
Refrigerate the bark until completely firm, which is about 2 hours. Break or cut into chunks for serving.
Muffins are something that I used to make all the time back in high school, when I used to bake most weekends. Muffins were the perfect addition to school and work lunches, so they would always be eaten. This meant that I could also do a little experimenting with different flavours.
This muffin recipe makes a lovely moist chocolate muffin with coconut and choc chips scatter throughout.
125 g butter, chopped, softened
125 g caster sugar
2 eggs, lightly beaten
250 g self raising flour
30 g cocoa powder
155 g milk choc chips
45 g shredded coconut
185 ml milk
Preheat oven to 180C. Line a 12 1/3 cup capacity muffin tray with paper cases.
Place butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Gradually beat in eggs one at a time.
Sift over combined self-raising flour and cocoa. Stir batter with a wooden spoon until just combined. Add choc chips, coconut and milk and mix until just combined.
Spoon 2 heaped tablespoons of batter into each of the paper cases.
Bake 35 minutes, or until muffins are cooked when a skewer comes out with moist crumbs clinging. Turn out onto a wire rack to cool.
This recipe is lifted straight from the December issue Good Food magazine
, of which I have a subscription. It’s basically a soft chocolatey brownie with a summery twist, the twist being the cherries and coconut. Considering the pretty iffy weather we’ve been having so far this summer, why don’t you console yourself with this delicious treat?
Chocolate Cherry Slice
200 g dark eating chocolate, broken into pieces
150 g unsalted butter, chopped
3 eggs, lightly beaten
1 cup brown sugar, firmly packed
1 cup plain flour
1 cup desiccated coconut
⅔ cup dark choc bits
415 g can pitted cherries in syrup, drained
Preheat oven to 180C. Line a 30x20cm slice pan.
Heat chocolate and butter in a saucepan on low heat, stirring for 3-4 minutes, until smooth and combined. Cool for 10 minutes.
Use a balloon whisk to whisk the egg into chocolate mixture, then stir in brown sugar, sifted plain flour and coconut. Fold through half of the choc bits.
Spoon mixture into the prepared pan and smooth with a spatula. Push cherries into batter and scatter over remaining choc bits.
Bake for 30 minutes, until firm. Cool in pan for 10 minutes, then turn out onto to wire rack to cool completely. Cut into pieces to serve.