There is no better time of the year than Easter to indulge in some delicious chocolate!
We have put together some of our favourite Easter Chocolate Recipes that you and your family can enjoy.
Coconut Easter Eggs
400g sweetened, shredded coconut
1 ¼ cups (150 g.) confectioners’ sugar, sifted
1 tablespoon (15 ml) whole milk
1 egg white
½ teaspoon vanilla
454g cooking chocolate
Melted white chocolate chips and oil-based food colourings for decorating
- Toss the coconut and confectioners’ sugar together in a large bowl.
- Add the milk, egg white, and vanilla. Knead everything together until the mixture forms a smooth, cohesive mass, 4 to 5 minutes.
- Scoop out tablespoons of the coconut filling and roll them into egg-shaped ovals between the palms of your hands.
- While you are shaping the eggs, you can also start the process of tempering the chocolate to dip them in. Bring a few inches of water to a simmer in a saucepan. Choose a metal bowl that will balance on the saucepan without the bottom of it touching the water in the pot, and place the chocolate in it. Set the bowl over the steam and let the chocolate melt, stirring it occasionally.
- Chocolate is tempered in order to convert as much of the crystal structure of the cocoa butter into the Beta 6 form as possible. Cocoa butter crystals are polymorphic, which means that they can bond in several different ways, and the Beta 6 form provides the best gloss and snap once the chocolate hardens. In order to encourage the formation of the Beta 6 bonds, the chocolate is taken through a melting process of specific temperatures. This all sounds very complicated and scientific, but tempering chocolate is actually quite simple.
- After the chocolate has melted, allow it to continue to heat until it reaches a temperature around 50-60 degrees Celsius. In this temperature range, if you dab a little of the chocolate on the inside of your wrist or on the skin directly below your lip it will feel hot, but won’t burn.
- Remove the bowl from the steam and dry off the bottom of it with a dry towel. You do not want to get any water mixed in with the chocolate, as even a few drops will cause the chocolate to seize up and harden. Keep the pot of water on the stove at a low simmer.
- Allow the chocolate to cool, stirring it occasionally, until its temperature is just below 27 degrees Celsius. This is the temperature where the Beta 6 bonds form. Once the chocolate has cooled to this temperature, it is in temper. It will feel cool and the consistency will have thickened slightly. To test to see whether the chocolate is properly in temper, take a small strip of parchment paper and dip it into the chocolate. Drag the strip against the side of the bowl to remove all but a thin coating of the chocolate. Set the strip aside. In a few minutes, the chocolate should glaze over, and by the end of 5 minutes, it should have hardened completely. If it does not harden by the end of the 5 minutes, continue to cool the chocolate, stirring occasionally, for a few minutes, and then test again.
- Once the chocolate is in temper, use a loop dipper or a fork to dip each shaped egg into the chocolate, coating it completely. Tap the bottom of the fork against the surface of the chocolate to remove excess coating and then transfer the egg to a piece of wax paper to allow the chocolate to set. Repeat until all the eggs have been coated with chocolate.
- Once the coating on all the eggs is set, put small amounts of melted white chocolate into bowls and tint them with a few drops of food colouring. Make sure to use appropriate oil-based colourings, as water-based colourings will make the chocolate seize up (see step 7).
- Spoon some of one of the coloured chocolates into a paper cone (or you can use a Ziplock bag with the very tip of a corner snipped off) and pipe dots, stripes, flowers, or whatever else suits your fancy onto the surface of the eggs. Repeat with the remaining colours.
- Once the piping has hardened, arrange the finished eggs in a single layer in an airtight container and store in a cool place.
- 100g caramel chocolate chips or regular chocolate chips depending on preference
- 200g good quality white chocolate
- Smarties, M&Ms 0r similar to fill
- Easter egg mould – easy solution is to use plastic mould from empty Easter egg packaging.
- In a heatproof bowl over gently simmering water, melt the caramel chocolate drops. Stir until smooth and then take off the heat to cool slightly; you want the chocolate to be cool, but still runny.
- Dip a fork into the melted chocolate and then drizzle some of the melted caramel chocolate across one half of the chocolate egg mould and then repeat with the second mould. Leave the moulds in a cool place to set for at least 10 minutes, or you can pop them into the fridge.
- In the meantime, in a clean bowl over a pan of gently simmering water, break the white chocolate into pieces and melt. Again, stir until smooth, then take off the heat to cool slightly. This time, using a pastry brush, carefully and quickly paint a thin layer of chocolate around the mould, making sure you paint up to the sides. Allow to cool, or refrigerate.
- Repeat the white chocolate process, gently reheating the chocolate to melt it again to create a second layer. Cool and then repeat once more for a third white chocolate layer.
- To release the egg shells once cooled, carefully turn them out onto some baking parchment. You can help to loosen the shells by very carefully easing the mould away from the chocolate.
- Place one half of the egg on its back, and fill with Smarties, M&Ms or similar. To seal the two halves together, melt a little more chocolate and brush around the edge of one shell. Place the other half together and press to seal.
Cream Filled Eggs
350g milk cooking chocolate
250ml Philadelphia cream for desserts, a double cream alternative
225g white milk cooking chocolate
2 egg whites
2 tablespoons caster sugar
Yellow liquid food colouring
- Melt half the milk chocolate in a bowl over simmering water. Remove from the heat add the remaining chocolate and stir until smooth.
- Partly inflate 6 balloons to the size of a small orange. Lower just the bottom section of a balloon into the melted milk chocolate to coat then place on a paper-lined tray to set. Repeat with remaining balloons. Refrigerate overnight. When milk chocolate has set, pop, remove and discard balloons. Place a chocolate cup on each serving plate.
- Combine the cream cheese with the white chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from the heat and allow to cool.
- Beat the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold through the chocolate mixture. Colour 1 cup of the mixture yellow.
- Divide the white mousse mixture between chocolate cups. Top each with a spoonful of yellow mousse mixture to resemble an egg yolk. Refrigerate for at least 30 minutes before serving.