We all have those moments when our maturity escapes us and we find ourselves regressing into our 7 year old self…for me, it is the Easter candy selection that generally comes out in January and finally grabs hold of me in April to the point that I start dreaming about the 3 foot tall chocolate bunnies that are so prolific this time of year. While I a not really a chocolate lover, I have been known to binge on this heavenly creation from time to time….and Easter is one of those times when I thank the Easter Bunny for the new pair of Spanx he left me, and look for everything imaginable to cover in chocolate.
My basic chocolate recipe is simple (so long as you keep your eye on the double boil and off your wine glass), and can be applied to practically anything. Like most hand made chocolates, it does melt in your hand, so be mindful of where you store them and how you display them.
7 ways to embrace chocolate this Easter
- Nutella & Chocolate Nest: An edible way to serve ice cream, or miniature chocolate eggs. The technique is perfect for mini chefs and makes a great Easter weekend cooking project for the whole family. Read my recipe on Celebrations.com
- Chocolate Dipped spoons, glasses or cups: The stylish way to add a dash of mocha to your after brunch coffee or make an ordinary milk glass exciting. Simply follow my basic chocolate recipe, dip the base of your tea spoon or rim of your vessel into the chocolate and allow it to cool on a sheet of parchment paper.
- Chocolate dipped snacks: Oh the sky is the limit with this, nothing I can suggest would be original, but I can tell you that our table will be topped with chocolate dipped rice crispy bars, pretzels, fruit and espresso beans…and frankly once you make a batch of the chocolate, you will suddenly feel the urge to dip everything (I once tried to dip a saltine cracker..seriously). When dipping food, be sure they are room temperature before you cover them in chocolate to ensure a slow and even cool down.
- Chocolate drops: Perfect for the mini chef, simply follow my recipe, then allow them drop chocolate on to parchment paper before freezing. If you are feeling adventurous, sprinkle fresh coconut over the top, or even orange zest to give it a little hip-hop for your Easter guests.
- Chocolate spread: Go on, it is Easter, and if you can’t have chocolate for Easter brunch, when can you? Prepare the chocolate according to my recipe, then place it in a warm bowl and serve immediately. As the brunch continues, the chocolate will gradually cool and harden, making it an idea treat for scones, hot pancakes, waffles, brown bread, croissants or even….dare I say, spooned from the bowl.
- Chocolate Bars: Rocky Road, Almond Nut, Fruity Chocolate bars…the list can go on and on. Homemade chocolate bars are a fabulous hostess gift and make a for a great after brunch treat. Use my recipe for chocolate, then be creative with the ingredients. Read my recipe for Rocky Road Fridge bars on Celebrations.com.
- Chocolate Molds: Be bold and go for the classic chocolate mold. Silicone molds are surprisingly simple to use and allow you to either embrace simplicity by using the my basic recipe, or let your imagination take over by adding any number of spicy, sweet or classic ingredients to the mix.
For more great ideas on getting the most out of the Easter season, be sure to join us tonight on the #HolidayHQ Twitter chat at 8pm EST, and hop along to the other great blogs sharing expert tips for spring entertaining.
More #HolidayHQ Hostess Easter Inspirations from: