If you have buckets of Easter eggs leftover then you might want to look at a few different ways of using them. That is, other than hiding from the kids in the bedroom and shoving them all into your face at once. We’ve all been there! I was gifted a giant 420g Easter egg from Cadbury and along with all of our other Easter loot we have got so much leftover! These chocolate recipes are all easy, all delicious and all use up those leftover eggs.
store bought puff pastry (one square of puff pastry will make 4 croissants)
1 egg white
leftover Easter eggs (approx. 10g per croissant), cut into smaller pieces (the size of regular choc chips)
Cut each sheet of puff pastry in half so you have two rectangles. Then cut each rectangle in half diagonally so you have two triangles.
Place the cut up Easter eggs along the short end of the triangle. Roll the pastry up and turn the edges into an almond/croissant shape. Place onto a baking tray lined with baking paper.
Brush each croissant with egg whites. Turn the oven on to 220°C and set the croissants aside for 15 minutes white the egg whites dry and the oven preheats. After 15 minutes brush the croissants with egg whites again. If you don’t have time you can simply preheat the oven as the first step and only glaze the croissants once. They will still be delicious.
Bake in the oven for 15-20 minutes or until golden brown.
(These silicone tray liners are a saviour when baking and you don’t have to use loads of baking paper!)
The absolute best way to make a hot chocolate has to be to melt down the chocolate, warm the milk and then add them together. The more chocolate you use, the richer and creamier the hot chocolate will be. To make one hot chocolate you will need one cup of warmed milk and 50g of Easter eggs. To melt the chocolate on the stove make sure to use a double boiler (a glass bowl placed over a saucepan of boiling water) so as not to burn the chocolate and stir constantly. To melt the chocolate in the microwave, place it into a microwave safe bowl and turn the microwave on for 10 seconds at a time stirring in between each go.
You can serve already mixed together or put the chocolate in a separate jug as that is half the fun!
Choc coated strawberries
This is such an easy way to create a yummy dessert and if you are sick of the kids just eating chocolate, at least they are getting some fruit in their bellies. You don’t need to melt a lot of chocolate for this recipe, about 2 tablespoons of melted chocolate will cover 5 strawberries so just melt as much as you need. Start by placing a sheet of baking paper (or you could use a silicone liner) on a plate (if you place the coated strawberries directly onto the plate they will stick and you will have trouble getting them off easily). Melt the chocolate as per the hot chocolate recipe above. When it is melted, dip each strawberry into the chocolate and place on the baking paper. When all the strawberries are coated place the plate in the fridge until they are set. Voila!
If you have a little fondue set lying around, why not make some Easter egg fondue? Melt 250g of Easter egg chocolate with 100ml of thickened cream in the bowl of the fondue. If you don’t have a fondue pot you can melt the chocolate on the stove (as per the hot chocolate double boiler method above) and serve in a bowl. If it is just mum and dad eating the fondue after the kids have gone to bed you can also add a splash of liqueur such as Baileys. Serve with cut up banana and strawberries.
Choc chip muffins
2 ½ cups wholemeal self-raising flour
1 cup buttermilk
½ cup maple syrup
¼ cup olive oil
1 cup Easter egg chocolate, cut into smaller pieces the size of chocolate chips
Preheat oven to 180°C. Grease a 12 hole muffin tray.
Sift the flour into a large bowl. Mix the egg, buttermilk, maple syrup and olive oil in a jug. Pour into the flour and mix until just combined. Add in the chocolate chips and stir to combine.
Spoon into the muffin trays and bake in the oven for 20 minutes.
Do you have a recipe for using up leftover Easter eggs? Or are there none left in your house?
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