(Updated and reposted)
Even though it’s only been a week since Easter, you may be looking for ways to use all the leftover Easter eggs and chocolate, instead of having it tempt you every time you see it. Easter eggs are more expensive gram for gram than regular bars of chocolate, so it is wasteful to throw it out when it can be used in so many ways. Try some of the following ideas, and don’t forget if you intend to use the chocolate for cooking you can always freeze it to use later.
1/. Finely grate chocolate in a food processor. Use this for;
* Hot Chocolate Mix- Add the grated chocolate to hot milk.
* Cake topping- Sprinkle the chocolate over iced cakes and cupcakes.
* Chocolate recipe addition-Add the grated chocolate to pancake, cake, cupcake and muffin batters. Stir or fold through cheesecake, ice-cream and any dessert mix that calls for chocolate.
2/. Melted chocolate. Melt the chocolate in a double boiler or slowly in the microwave. Add it to recipes or use it for fondue, ganache, chocolate dipped strawberries. With Mother’s Day and any other special occasions coming up try making gifts of homemade molded chocolates, chocolate dipped spoons, rocky road and other confectionery. Add it to warm cream to make an ice-cream and dessert sauce.
3/. Mini Easter Eggs- Chop roughly or keep whole and add to muffins, cupcakes and cookies.
This is a simple basic recipe for a plain muffin mix. I make up a few separate quantities of the dry ingredients and store it in takeaway containers in the pantry, and just add the wet ingredients and the flavourings when I am ready to bake them. Mini Easter eggs or chopped or grated chocolate is a tasty addition to this mix. Add between 1/4 to 1/2 a cup of the chocolate.
Just Add to Me Muffin Mix
2 cups plain flour
1/3 cup sugar
1 tbsp baking powder
3/4 tsp salt
1/4 cup canola oil
2 egg whites
1 cup skim milk
Place the flour, sugar, baking powder and salt in a large mixing bowl and blend all the ingredients together well. In a separate bowl use a whisk to blend the oil, egg whites and milk until blended completely together. Pour into the dry mixture. Mix with a wooden spoon just until everything is moistened, don’t over stir or beat. Preheat the oven to 190 degrees Celsius. Prepare a muffin tin with a non stick cooking spray or paper muffin cups. Fill each muffin cup 2/3 full of batter. Bake 20 to 25 minutes or until a toothpick inserted in the center of a couple of muffins comes out clean.
Consider making a double batch and freezing the muffins individually for a quick lunchbox addition or to have on hand for guests.
For more interesting muffins just add:
Banana – add 2 mashed bananas with the wet ingredients
Choc Chip – add 1/3 cup choc chips with the dry ingredients
Berry – add 1/2 cup frozen raspberries or blueberries with the wet ingredients
Strawberry and White Chocolate – add 1/2 cup mashed strawberries with the wet ingredients and 1/3 cup white choc chips with the dry ingredients
Cinnamon – add 1/4 tsp nutmeg to the dry ingredients, bake as per recipe. Mix 1/2 cup sugar and 1 tsp cinnamon together in a small bowl and dip tops of muffins in this mixture as soon as they come out of the oven
Apricot – half fill each muffin cup. Drop 1 tsp apricot jam into each muffin pan, add remainder of batter on top
Ham and Cheese – add 3/4 cup grated cheese and 1/4 cup diced ham with the dry ingredients.
Try any variation you can think of. I would love to hear your muffin variations or ideas for leftover chocolate in the comments section.