If your house is anything like ours you may still have a lot of chocolate left over from Easter. We are not particularly fond of the type of chocolate that many Easter novelties are made of so I tend to use a lot of it in cooking so it isn't wasted.
Here are some of the recipes that we use to put all of that extra chocolate to good use!
Melt 150 grams chocolate, stirring until smooth. In a separate bowl mix 100 ml cream and 2 egg yolks. In another separate bowl (yep sorry this means extra dishes) beat 2 egg whites with an electric mixer until they form peaks. Mix the chocolate into the cream mixture, then fold in the egg whites. Spoon into 6 individual serving dishes and refrigerate for several hours. For an extra special treat you can add a couple of tablespoons of liquer (Kahlua, Tia Maria) to the melted chocolate. For a twist instead of plain chocolate, try some of the delicious Lindt flavoured chocolates (my favourite is the chilli chocolate - great dessert to finish off a Mexican themed dinner).
Double chocolate and Banana muffins:
Sift 1 cup plain flour, 1/2 cup cocoa, 1 1/2 teaspoons baking powder, 3/4 cup castor sugar into a large mixing bowl. Chop 100 grams of chocolate and add to the dry ingredients. In a separate bowl mix 200 grams melted chocolate, 2 eggs, 125 grams melted butter, 1 cup milk and 1 teaspoon vanilla essence. Make a well in the centre of the dry ingredients and add the chocolate mixture and mix well with a wooden spoon, then add 3 mashed bananas. Spoon into muffin cases and bake at 180 for about 25 minutes or until cooked when tested.
Chocolate chip cookies:
Beat 180 grams butter and 2/3 cup castor sugar until pale and creamy. Add 1 egg, 1 teaspoon vanilla essence and beat until well combined. Add 250 grams sifted SR flour and mix with a spoon. Mix in chopped chocolate, then roll into a cylinder and chill for about 30 minutes. Cut into rounds and bake on lined baking trays in a moderate oven for 10 minutes. Cool on trays, then place on wire rack until firm.
Melt chocolate, add chopped marshmallows, glace cherries, sultanas (and nuts if you like - macadamia nuts are extra good). Spread into a baking paper lined lamington tin and refrigerate until firm. Cut into squares to serve.
Melt chocolate, spread in a thin layer on a baking tray lined with baking paper. Sprinkle chopped up lollies (whatever you have) on top and when the chocolate is solid again break into pieces to serve.
Process 200grams leftover cake/fruitbread/pannetone (whatever you have) in food processor until you have fine crumbs. Melt 125 grams butter, add 2/3 cup cocoa, 6 eggs, 11/4 cups castor sugar, prepared crumbs and mix well. Add 150 grams chopped chocolate, 150 grams chopped glace cherries, 1/2 teaspoon baking powder and stir until well combined. Pour into a lined pan (approx 20cm x 30cm) and bake in a moderately slow oven for about 30 minutes. Cool in tin, then cut into little squares (dust with icing sugar if you wish) to serve.
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