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Innovative ideas for leftover Easter Eggs

A basket of easter eggs

I’m getting in early because, let’s face it, we know it’s going to happen, there are always too many. 🤣 But before you start, we need to consider the properties of the chocolate used for Easter eggs. Easter eggs are often made from chocolate that’s intended to hold its shape, so it might not melt as smoothly as baking chocolate or coveture chocolate.

So, what sort of chocolate do you have and how do you know if your chocolate eggs will melt? Try a sample piece. For example, if you try to melt a Cadbury Flake, it will burn before it melts. The ingredients in this chocolate confection are such that they won’t melt, but others may be fine.

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You need to discover what sort of chocolate you have before you go on.

A compartmented tray with a variety of different chocolate types.

How to melt Chocolate:

  1. Chop the Chocolate: If your chocolate will melt, chop the chocolate into smaller, uniform pieces. This helps it melt evenly and prevents overheating, which can cause the chocolate to become dry and clumpy.
  2. Use your Thermomix: Set your Thermomix on a low speed 37°C and melt away. It will depend on how much you’ve added to the bowl as to how long it will take.
  3. Use a Double Boiler: Melting chocolate using a double boiler method can help control the temperature. Fill a pot with a couple of inches of water and place a heatproof bowl on top, ensuring the bottom of the bowl doesn’t touch the water. Heat the water to a simmer, not a boil, and melt the chocolate in the bowl, stirring gently. This gentle heat helps prevent the chocolate from seizing and becoming dry.
  4. Microwave Method: If you prefer using a microwave, do so in short bursts of about 20-30 seconds at medium power, stirring between each interval. This method helps avoid overheating the chocolate. If the chocolate seems too thick, you can add a teaspoon of coconut oil or vegetable oil to help thin it out. Be cautious not to overdo it, as too much oil can affect the texture and taste.
  5. Avoid Water: Even a small drop of water can cause melted chocolate to seize and become grainy. Make sure all your utensils and the bowl are completely dry before you start melting the chocolate.
  6. Adding Fat: If you’re concerned about the chocolate being too dry or not creamy enough for your recipe, consider adding a small amount of cocoa butter or a neutral-tasting oil. This can help make the chocolate more fluid, especially useful if you’re using it for dipping or drizzling. A little goes a long way, so start with a small amount and adjust as needed. If you add too much it will split and/or never set firm again.
  7. Tempering Chocolate: For certain applications, like making candies or chocolate decorations that need a shiny finish and a snap, tempering the chocolate is necessary. This process involves carefully melting the chocolate, and then cooling it to a specific temperature before using it. While tempering is more advanced, it ensures the best texture and finishes for professional-looking results. I teach my easy tempering techniques in my Bake Club Season 2 Online.

What can you make with melted Chocolate?

Image of a wagon wheel, made with left over Christmas chocoales showing rudolf eyes.
I know this has a Christmas theme but think easter!
  1. Chocolate Fondue: Melt down those Easter eggs and dive into a chocolate fondue. It’s a fun way to repurpose chocolate and enjoy it with fresh fruit, marshmallows, pretzels, or even cake pieces. This can be a great activity for families or a romantic evening post-Easter.
  2. Baking with Melted Chocolate: Use the melted Easter egg chocolate as an ingredient in baking. Think chocolate chip cookies, brownies, or even chocolate cakes where the Easter chocolate adds a unique twist to the flavour profile.
  3. Homemade Chocolate Bark: Melt the chocolate and spread it out on a baking sheet. Sprinkle over your favourite toppings like nuts, dried fruit, or candy pieces, then let it set. Break into pieces for a custom chocolate bark.
  4. Chocolate Mousse or Pudding: Use the chocolate to make a rich and creamy mousse or pudding. This can be a luxurious way to end a meal or serve as a treat throughout the week. Or use them in an Easter Trifle one of the layers can be crushed eggs.

What to do with chocolate that won’t melt:

  1. Chocolate Shavings for Toppings: Use a grater to create chocolate shavings from the Easter eggs. These can be sprinkled over ice cream, cakes, cupcakes, or even a cup of hot cocoa for added chocolate flavour without altering the texture of the original dish.
  2. Chocolate-Stuffed Fruits: Carefully cut small pieces of the chocolate Easter eggs and insert them into raspberries, strawberries, or even inside slices of banana. You can freeze these fruits for a refreshing treat or enjoy them fresh as a sweet, chocolate-filled snack.
  3. Decorative Cake Toppers: Use whole or halved small chocolate Easter eggs as decorative toppers for cakes or cupcakes. Since these chocolates don’t melt easily, they’ll maintain their shape and add a festive touch to your baked goods.
  4. Chocolate Egg Trail Mix: Create a unique trail mix by combining whole or chopped chocolate Easter eggs with nuts, dried fruits, pretzels, and mini marshmallows. This mix can be a great snack for movie nights or outdoor activities. Or Muesli Bars.
  5. Easter Egg Bark: Instead of melting the chocolate, place whole or broken pieces of Easter eggs on a tray lined with parchment paper. Pour the melted white or dark chocolate over them (if you’re okay with some melting involved) and add other toppings like nuts or dried fruit. Once set, break into pieces for a delightful bark with chunks of the original Easter eggs.
  6. No-Bake Desserts: Incorporate chopped chocolate Easter eggs into no-bake dessert recipes, such as cheesecakes, mousse, or parfait layers. These desserts allow the chocolate to maintain its texture while adding a rich flavour.
  7. Chocolate Egg Filled with Treats: For larger hollow Easter eggs, you can fill them with small candies, nuts, or even a homemade mousse or whipped cream. Serve them as a special dessert where guests can crack open the egg to discover the treats inside.
  8. Energy Bites: Make no-bake energy bites and press pieces of the chocolate Easter eggs into them before chilling. Ingredients like oats, nut butter, honey, and flax seeds can be mixed together, formed into balls, and then studded with chocolate pieces for a sweet surprise.
  9. Chop Them Up: Cut the Easter eggs into chunks or chips. You can replace or complement the regular chocolate chips in your cookie recipe with these pieces. The Easter egg chocolate will add a unique flavour and texture to your cookies.
  10. Freeze Before Baking: If you’re concerned about the chocolate softening too much in the oven, you can freeze the chopped chocolate before adding it to your dough. This helps the chocolate maintain its shape better during baking.
  11. Inside Surprise: Place a small piece of the Easter egg into the centre of each cupcake before baking. It will create a surprise chocolate centre that’s slightly melted but still retains some shape, adding a rich texture to your cupcakes. Why not stick a small egg in these before baking?
  12. Decorate the Tops: Use halved or whole small Easter eggs to decorate the tops of your cupcakes after they’ve been frosted. This adds a festive and colourful touch, perfect for spring celebrations.
  13. Mix-In Magic: Chop the Easter eggs into various sizes and fold them into your brownie or cake batters. The chunks will add a gooey, chocolaty surprise to every bite. Brownies and mud cakes are well-suited to incorporating chunkier chocolate pieces.
Cupcakes with easter eggs inside.
Cupcake with a chocolate surprise in the centre.

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