You probably have any leftover Easter chocolate mendacity round, don’t let it go to waste! As a substitute, check out these 5 artistic and scrumptious recipes from Ocado that can remodel your chocolate into one thing new and attractive.
From White Chocolate Rocky Highway Cake to Cherry and Chocolate Focaccia, there are many methods to take pleasure in your leftover Easter treats whether or not you’re in search of gluten-free, vegan and easily waste-reducing recipes. At every other time of the 12 months, you may swap leftover Easter chocolate for good-quality cooking chocolate.
Gluten-Free Chocolate Chip Flapjacks
For these in search of a gluten-free choice that solely requires a small quantity of leftover chocolate, these flapjacks are a scrumptious snack and may be made with or with out dairy merchandise.
Prep time: 15 minutes / Cook dinner time: 25 minutes
Makes 24 squares
Substances
- 200g dairy-free unfold
- 200g gentle muscovado sugar
- 5 tbsp golden syrup
- 325g rolled oats
- 1 good handful of raisins
- 4 tbsp dairy-free chocolate chips or chopped leftover Easter chocolate, plus further to serve (non-obligatory)
 Technique
1.     Preheat the oven to 180C/160C fan/gas4. Soften the butter, sugar and syrup in a pan, then stir via the oats, raisins and chocolate. Press right into a 20cm x 30cm tin and bake for 20-25 minutes.
2.     Take away and permit to chill earlier than reducing, then be happy to soften down and drizzle some extra Easter chocolate on prime.
Cherry and Chocolate Focaccia
This minimal-effort bread is a flavourful tear-and-share deal with that your family and friends will love.
Prep time: 30 minutes / Cook dinner time: 30 minutes
Serves: 12
Substances
- 660g robust white bread flour
- ½ tsp dry yeast
- 2 tsp caster sugar, plus 2tbsp for topping
- 2½ tsp wonderful salt
- 3½ tbsp further virgin olive oil, plus further for greasing
- 70g darkish chocolate or leftover Easter chocolate (70% cocoa solids or much less, vegan if required), chopped
- 400g cherries, halved and stoned (contemporary or thawed)
- 1 tbsp demerara sugar, for sprinkling
- 1 pinch sea salt flakes, for sprinkling
Technique
1.     Make the dough the day earlier than. Mix the flour, yeast, 2tsp sugar and 2tsp salt in a bowl (an electrical mixer isn’t crucial for this no-knead recipe). Pour in 500ml tepid water and 1tbsp olive oil and work right into a easy dough, utilizing your arms, till nicely mixed with no lumps of flour left (lower than 1 min). Will probably be very sticky. Drizzle ½tbsp oil on the dough and easy it over the floor together with your arms. Cowl the bowl and put aside to show for 8-12 hrs at room temperature. After 8 hrs it should have grown considerably, turning into gentle with air bubbles – an indication that it’s prepared to make use of – however it’s wonderful to go away the dough for as much as 12 hrs.
2.     Preheat oven to 240°C/220°C fan/gasoline 9. Line the bottom of a 40cm x 30cm roasting tin with baking paper. Drizzle somewhat oil into the tin and use your arms to unfold it over the perimeters and base. Use oiled arms to ease the dough out of the bowl into the tin and stretch it out to fill the tin. Scatter with the chocolate, pushing it into the dough. Cowl with a clear tea towel and show for 1 hr.
3.    Grease your arms and push your fingers into the dough to make massive dimples. Scatter over the cherries; push half into the dough and go away the remaining on the floor. Stir 1 tbsp caster sugar and ½tsp salt in a jug with 2 tbsp every of olive oil and tepid water. When the sugar has dissolved, pour over the focaccia and instantly bake within the prime half of the oven for 25-30 minutes.
4.    Mix 1 tbsp every of caster sugar and tepid water, brush over the focaccia, then sprinkle with demerara and sea salt. Cool for 10 minutes within the tin then transfer to a wire rack. It’s greatest eaten on the day, heat or at room temperature.
Vegan Chocolate Mousse
This recipe is the right plant-based choice for these with a bigger quantity of chocolate to place to good use. With a chilli kick, the mousse may be topped with a wide range of components akin to pomegranate or mango slices – or much more chocolate items!
Prep time: 25 minutes / Cook dinner time: 5 minutes
Serves: 10
Substances
- 350g 85% vegan darkish chocolate or leftover Easter chocolate, damaged into items, 50g grated and put aside
- 1 pinch scorching chilli powder
- 250ml aquafaba from natural tinned chickpeas (approx. 2 tins’ value)
- 1 tsp lemon juice
- 60g golden caster sugar
- 200ml coconut cream
- 1 tsp maple syrup
Technique
1.      In a glass bowl set over a pan of simmering water (or microwaved in 30 sec bursts), soften 300g of the chocolate till easy, then put aside to chill. As soon as cool, stir within the chilli powder.
2.     Place the aquafaba and lemon juice in a big bowl and utilizing electrical beaters (or a standing mixer) whip till stiff peaks kind. This would possibly take as much as 15 minutes.
3.    As soon as the combination reaches stiff peaks, begin including the sugar 1 tbsp at a time, whisking constantly.
4.    Now, utilizing a big metallic spoon, fold ¼ of the melted chocolate into the aquafaba rapidly. Then, gently fold in the remaining till simply mixed.
5.    Switch the mousse to eight glasses, give every glass a mild stir with a teaspoon or toothpick to make sure even setting, then switch to the fridge and chill for no less than 4 hours or ideally in a single day.
6.    Simply earlier than serving, place the coconut cream in a bowl and whisk with the maple syrup till thick. Dollop a tablespoon of the cream onto every glass of mousse, then scatter over a few of the reserved grated chocolate. Serve and revel in.
Triple Chocolate Cheesecake with Cornflake Brittle
This cheesecake comes with an additional crunch, and makes use of white, milk, and darkish chocolate for triple the flavour!
Prep time: 20 minutes (+ further setting time) / Cook dinner time: 60 minutes
Serves: 12
Substances
- 540g milk chocolate or leftover Easter chocolate, damaged up
- 240g cornflakes
- 360g mushy cheese
- 440ml double cream
- 180g white chocolate or leftover Easter chocolate, damaged up
- 110g 70% darkish chocolate or leftover Easter chocolate, damaged up
- 25g unsalted butter
Technique
1.    To make the bottom, put 240g milk chocolate in a heatproof bowl and place over a pan that’s a couple of third stuffed with simmering water (don’t let the bowl contact the water). Stir the chocolate over the warmth till nearly melted; take away from the warmth and preserve stirring with a spatula till totally liquid. Cool for 1 min, then mix with 140g cornflakes; combine nicely, then press right into a lined 23cm cake tin. Go away to set within the fridge for at the very least 30 minutes.
2.     Line a baking tray with baking paper. Make the brittle topping by melting 200g milk chocolate, as earlier than, and mixing with 100g cornflakes. When mixed, unfold on the tray and go away to set for 30 minutes (pop it within the fridge if it’s a scorching day). As soon as set, break the brittle into chunks.
3.     To make the primary layer, soften 100g milk chocolate, as earlier than, then add to a deep bowl together with 180g mushy cheese. Use an electrical hand whisk to mix (for those who don’t have an electrical whisk, deliver the cheese to room temperature earlier than beating to make it simpler). In a separate bowl, whisk 160ml double cream to mushy peaks, then fold into the cheese combination. Unfold over the set base, smoothing it out as a lot as attainable. Return to the fridge and go away to set for 30 mins-1 hr.
4.     For the second layer, repeat step 3, this time utilizing the white chocolate, 180g mushy cheese and 180ml double cream.
5.     For the third layer, put the darkish chocolate and butter in a deep bowl. In a small saucepan, heat 100ml double cream over low warmth till simply simmering. Pour the new cream over the chocolate and butter, go away for 30 secs, after which whisk till mixed; it ought to be easy, silky and glossy. Cool for 1 min, then pour over the set cheesecake. Embellish with the cornflake brittle, return to the fridge and go away to set for 30 mins-1 hr.
White Chocolate Rocky Highway Cake
With no oven required, this straightforward however scrumptious rocky street cake is the reply to your leftover white chocolate easter eggs.
Prep time: 20 minutes
Serves: 10
Substances
- 85g salted butter
- 2 tbsp golden syrup
- 110g white chocolate or chocolate chips or leftover Easter chocolate
- 1 tbsp cocoa powder
- 200g digestive biscuits
- 50g mini marshmallows
- 50g dried cranberries
- 100g Maltesers
Technique
1.      Line a 450g loaf tin with cling movie.
2.      In a small saucepan, soften the butter with the syrup and white chocolate, then stir within the cocoa powder and take away from the warmth.
3.    Crush the biscuits and the Maltesers into small items then add them to the chocolate combination and stir to mix nicely. Stir within the marshmallows and dried cranberries.
4.     Press the combination into the ready loaf tin and place within the fridge to set (approx. 2 hours or ideally in a single day). When prepared, invert the tin onto a serving platter, peel off the cling movie then slice and revel in.
For extra chocolate recipes, go to Ocado
