Recipe: 3 Ways with Chocolate

Transform leftover Easter eggs into three delicious dishes
ByJasmine BandaliWednesday , 01 April 2015
Recipe: 3 Ways with Chocolate

CRÈME EGGS
MAKES 16-24 EGGS

These may take time to make, but they are so worth it!

INGREDIENTS
½ cup light corn syrup
¼ cup butter
1 tsp vanilla extract
¼ tsp salt
3 cups icing sugar, sifted
4 drops yellow food colouring
2 drops red food colouring
340g milk chocolate chips
2 tsp vegetable shortening

YOU WILL ALSO NEED
An egg shape mould

METHOD
1Combine the corn syrup, butter, vanilla and salt in a large bowl, and beat well with an electric mixer until smooth.
2 Add the icing sugar, a little at a time, mixing by hand after each addition and mix until creamy.
3 Remove about 1/3 of the sugar mixture and place in a small bowl.
4 Add the food colouring and mix well.
5 Cover both mixtures and chill for at least two hours or until firm.
6 When the mixtures are firm, roll a small, marble size ball from the orange filling.
7 Wrap a small amount of the white filling around the orange.
8 Form the balls into the shape of eggs and place on a baking sheet lined with parchment. Repeat with all the balls and allow to chill again in the refrigerator for at least four hours.
9 In the meantime, melt the chocolate in a bowl set over a saucepan of boiling water (the water should not touch the base of the bowl) or in short bursts in the microwave.  
10 Fill the egg shape moulds with the chocolate and swirl to coat the sides.
11Once the chocolate moulds have set, plop a filling ball into half of each mould.
12 Using more melted chocolate, join the two halves of the egg together.
13 Allow to set for two hours in the refrigerator or freezer before serving.

CHOCOLATE CORNFLAKE NESTS
MAKES 12

This easy-peasy recipe is great for a cooking session with the kids

INGREDIENTS
100g milk chocolate
50g butter
2tbsp golden syrup
100g cornflakes
Mini sugar coated Easter eggs

METHOD
1 Break up the chocolate into squares and place in a plastic or glass microwave-proof mixing bowl.
2 Add the butter and syrup and heat in the microwave in 30 second bursts until melted, then stir until smooth (or place in a bowl over a pan of gently simmering water until everything is melted and smooth).
3 Add the cornflakes and stir with a spoon until they are well coated in chocolate.
4 Place 12 paper cupcake cases in a bun tin and spoon the mixture into the cases. Place in the fridge to set for 30 minutes.
5 Decorate with the sugar eggs and serve.

CHICKEN IN MOLE SAUCE
SERVES 4

This traditional Mexican dish combines dark chocolate with a chilli kick

INGREDIENTS
650g boneless chicken breasts
1 green pepper, roughly chopped
2 red chillies, chopped
1 tsp salt, divided
½ tsp freshly ground pepper
2 tbsp sunflower oil, divided
3 cloves garlic, minced
1 tbsp chili powder
½ tsp ground cumin
½ tsp ground cinnamon
400g passata tomato sauce
½ cup chicken stock
¼ cup mini semisweet chocolate chips
1 tbsp almond or peanut butter
TO GARNISH
1 tbsp raisins
¼ cup slivered peanuts

METHOD
1 Season the chicken with ½ teaspoon salt and all the pepper.
2 Heat 1 tablespoon of oil in a large non-stick frying pan set over a medium-high heat.
3 Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Set aside.
4 Reduce the heat to medium. Add the remaining 1 tablespoon of oil, garlic, green peppers, red chillies, chilli powder, cumin, cinnamon and the remaining ½ teaspoon of salt to the pan.
5 Cook, stirring, until fragrant, about 30 seconds.
6 Add the passata, stock, chocolate chips and the almond or peanut butter and stir to combine. Cover and bring to a simmer.
7 Reduce the heat to medium-low.
8 Add the chicken to the sauce, along with any accumulated juice to the pan and turn to coat with the sauce.
9 Simmer until the chicken is cooked through, about 15 minutes more.
10 Garnish with peanuts and raisins and serve.

 

 

 

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