With Easter just around the corner, it’s time to crack out those baking skills and prepare some delicious treats the whole house will love.
- Easter egg nests
Ingredients – Makes 12
- 225g plain chocolate, broken into pieces
- 2 tbsp golden syrup
- 50g butter
- 75g cornflakes (or rice krispies/shredded wheat if preffered)
- 36 mini chocolate eggs
- Line a 12-hole fairy cake tin with paper cases.
- Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water (make sure its not touching the water) or a in a microwave. Stir the mixture until smooth.
- Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.
- Divide the mixture between the paper cases and press 3 chocolate eggs into the center of each nest. Chill in the fridge for 1 hour, or until completely set.
2. Mini Egg Rocky Road Bites
Ingredients – Makes 25
- 400g smooth white chocolate, broken into pieces (or milk/dark chocolate)
- 100g digestives, broken into small pieces
- 150g mini marshmallows
- 100g mini eggs
- Line an 18cm x 18cm cake tin with clingfilm. Put the chocolate in a large heatproof bowl and place over a pan of simmering water (make sure it’s not touching the water). Stir until the chocolate is completely melted.
- Remove the bowl from the heat and stir in the broken digestives, mini marshmallows and most of the mini eggs – keep some aside to decorate.
- Pour the chocolate mixture into the prepared tin and smooth the top with a butter knife. Scatter over the reserved mini eggs – press them in with the back of a spoon.
- Chill in the fridge for 2-3 hours. When set, cut into 25 small squares.
3. Crème Egg Brownies
Ingredients – Makes 12
- 185g unsalted butter
- 185g dark chocolate
- 85g plain flour
- 40g cocoa powder
- 3 large eggs
- 275g golden caster sugar
- 6 cadbury’s Crème Eggs, cut in half
- Preheat the oven to 160c and grease a 20cm square baking tin.
- Melt the butter and dark chocolate together either in the microwave or in a bowl over hot water.
- Break 3 large eggs into a large bowl and tip in 275g of golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake! This can take 3-8 minutes. TIP, you’ll know its ready when the mixture becomes pale and about double it’s original volume.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together.
- Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently, fold in the mixture.
- Pour into the baking tin and cook for 15 minutes then take it our of the oven and gently press the Cadbury’s Crème Egg halves into the mix spacing them apart evenly. Put back in the oven for another 5-10 minutes
- Leave to cool before removing from the tin and cutting.
Feeling adventurous? Why not try all of them and send a picture of your efforts to us here at the student agency where we will showcase your masterpieces on our Facebook page!