Easter Aftermath

So Easter Sunday has been and gone, and you still have a mountain of chocolate? Even though I feel I have eaten nothing but chocolate for the past few days, the house still seems to be full of it. I thought I would use some chocolate eggs to make some treats that all the family could enjoy. And as the saying goes...”the diet starts tomorrow”...

Chocolate Nests

What you will need: Chocolate, Shredded Wheat, Cadburys Mini Eggs

I made these simple no bake Chocolate Nests and they went down a treat, using Cadburys Mini Eggs.

Break the chocolate Easter egg  into smaller pieces and melt slowly over a bain marie. Using a large mixing bowl break the shredded wheat into tiny pieces and pour in the melted chocolate and mix together until all the shredded wheat is covered.  Divide the mixture into bun cases and place mini eggs on each nest, leave to set... and voila!

Chocolate and Vanilla Milkshake

What you will need: Vanilla Ice Cream, Crushed Ice Cubes, Chocolate, Semi Skimmed Milk, blender.

With the sun making an appearance today, I thought an ice cold milkshake would be the perfect afternoon treat.

Break the chocolate Easter egg into smaller pieces, for this one I used a Galaxy egg and melt it slowly over a bain marie, drizzle the melted chocolate into your glass of choice.  Blitz the vanilla ice cream, milk and crushed ice cubes using a blender and pour into the glass. Grate some of your remaining chocolate over the top of the milkshake for an extra chocolaty flavour.

Cream Egg Chessecake

What you will need: Chocolate, Cream Eggs, 190g Philadelphia Cream Cheese, 250g Icing Sugar, 250g Double Cream, 1 pk Digestive Biscuits, Butter, Cake Tin, Greaseproof Paper.

Cheesecakes have to be one of my favourite deserts, so I thought I would make it for desert for Easter Monday, using some Cadburys Cream Eggs.

Base

Crush the digestive biscuits; this can be done using a food processor to save some time. Melt the butter in the microwave and mix together until the consistency you prefer is reached. I like the base of a cheesecake to be crumbly so I don’t use a lot of butter. If you would like the base to be very firm more butter would be required.  Line the cake tin of your choice with the greaseproof paper and place the biscuit and butter mixture into the tin and pat down using the base of a spoon, place in the fridge to set for 20 minutes.

Cheesecake

While the base is setting, you can make the cheesecake mixture. Break the chocolate egg into small pieces for mixing into the cheesecake mixture; you can also cut up one for two cream eggs to mix throughout the mixture but be sure to save some for the top for decorating.  Beat the double cream using a whisk until stiff peaks can be formed. Place the icing sugar and cream cheese into a large mixing bowl. Mix the cream cheese, icing sugar and chocolate into the bowl and fold in the double cream. Once the base is set pour on the cheesecake mixture and spread evenly.

Decorating the Cheesecake

Cut the cream eggs in half and place on top of the cheesecake, use the remaining chocolate to sprinkle over the top. You can also make yellow icing for an extra yolk effect, the yellow I used didn’t quite match the cream eggs yolk colour so as you can see I have covered it with melted chocolate, but you can never have too much chocolate, right? Leave to set over night for the best consistency.

Hope you enjoyed reading how I made use of my Easter Eggs, let me know if you try out any of these chocolate treats.

Bernadette 

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