I know that leftover Easter eggs can’t technically be categorised as kitchen or garden produce, however the kids do find them in the garden, they are a type of egg (though not from the chicken coop) and at my house we will be experiencing a severe overload of excess chocolate.
Last year I still remember eating Easter eggs in July – this year however were having a clear out. Of course we wouldn’t want to waste the chocolate entirely.
With that in mind, I’ve asked each of my chefs to come up with a recipe that will help use up what remains of your Easter treats. We would really like to see some of your creations too, so please tweet us @therabyhunt and use hashtag #recycledeastereggs
Raby Hunt Restaurant, Summerhouse, Darlington 01325 374 237
Rocky Road Squares by Ryan Bunker (Sous Chef)
200g Easter egg Chocolate
100g Cups Miniature Marshmallows
25g Rice Crispies
100g Coarsely Chopped Easter egg chocolate bars (Mars, Snickers, Crunchie - my favourite - or anything gooey)
1. Line 8-inch pan with tin-foil. Grease foil with butter.
2. Melt chocolate over simmering water. Stir constantly.
3. Remove from hot water and stir in marshmallows, rice crispies, and chopped chocolate bars.
4. Pour mixture into prepared pan. Using a spatula, spread into an even layer.
5. Place in refrigerator and chill for three hours. You will want the mix to be firm.
6. Remove from fridge and remove from pan. Peel off foil and, using a sharp knife, cut candy into 1-inch squares.
Chilli Chocolate Brownies (one for the grown ups) from our newest chef, Em Hugill
175g caster sugar
4 heaped tsp cocoa powder
75g dark chocolate, melted
3/4 tsp chilli powder (or more, depending on
how hot you want it)
1/2 tsp honey
150g plain flour
1.Preheat the oven to Gas Mark 5/180C.
2. Mix the butter, sugar, chilli powder and honey until smooth.
3. Add in the melted chocolate and beat the eggs in, one at a time.
4. Fold in the flour, slowly and carefully, then put the mixture into a greased medium square brownie tin and cook in the oven for 40 minutes.
5. Leave to cool, before cutting into squares.
Hazelnut and Milk chocolate Truffle Bon-Bons (Lewis Thompson – Junior Sous)
300g milk chocolate
250ml double cream
80g hazelnut syrup
75g coco powder (plus extra for dusting)
100g chopped roasted hazelnuts
1. Melt 300g of milk chocolate in a heatproof bowl over a pan of simmering water. Once the chocolate reaches a temperature of 50°C, remove the bowl off the heat.
2. Mix the cream and hazelnut syrup together in a saucepan and bring to a boil; pour over the melted chocolate and whisk the two together until combined.
3. Sift 75g of coco powder into the mix and whisk in until mixture is glossy.
4. Stir in the 100g of chopped hazelnuts until evenly mixed.
5. As the mix starts to cool and thicken transfer to piping bags - if setting in chocolate moulds, pipe in to moulds; if not line a deep dish or terrine mould with cling film and pour directly in.
6. Place in fridge and leave to set overnight.
7. Once set, either scoop out chocolates using a melon baller and hot water, or remove from moulds.
8. Roll in coco powder to finish (optional).
Billionaire’s Shortbread (Maria Guseva)
To add her spin to the popular British confection known as Millionaire’s Shortbread, chef Maria Guseva sprinkles the chocolate with flaky sea salt, and then encourages bakers to add other toppings, like edible gold leaf, candied ginger and toasted nuts.
For the Shortbread
250g cold unsalted butter, cubed
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup fine cornmeal
1/2 teaspoon maldon sea salt
For the Caramel
1 stick unsalted butter
1/2 cup heavy cream
1/2 teaspoon kosher salt
1 cup sugar
2 tablespoons water
For the Ganache
250g dark Easter egg chocolate
3/4 cup heavy cream
Flaky sea salt, for garnish
Mini marshmallows, toasted nuts, thinly sliced candied orange peel, thinly sliced candied ginger and/or edible gold leaf for toppings
1. Make the Shortbread
Preheat the oven to 220°C and line an 8-inch square baking pan with aluminium foil, allowing 2 inches of overhang on two sides. In a food processor, combine all of the ingredients and pulse until a dough forms for 1 to 2 minutes. Press the dough into the prepared pan in an even layer. Bake for about 25 minutes, until the shortbread is firm and the edges are golden; let cool completely.
2. Make the Caramel
In a small saucepan, melt the butter with the cream and salt over moderate heat; keep warm. In a medium saucepan, combine the sugar and water and cook over moderate heat, swirling without stirring, until a golden caramel forms, (about 7 minutes). Carefully drizzle in the warm cream and cook over moderate heat, stirring constantly, until the temperature reaches 190°C on a sugar thermometer, (3 to 5 minutes). Immediately pour the caramel over the cooled shortbread and let cool completely, (about 45 minutes).
3. Make the Ganache
Finely chop the chocolate and transfer it to a medium heatproof bowl. In a small saucepan, bring the cream just to a simmer. Immediately pour the hot cream over the chocolate and let stand until the chocolate starts to melt, (2 minutes); stir until thickened and smooth. Pour the ganache over the cooled caramel and spread it in an even layer with an offset spatula. Sprinkle with flaky sea salt and your choice of toppings and refrigerate until chilled, (about 1 hour). Lift the square out of the pan using the long sides of the foil. Cut the shortbread into squares and serve slightly chilled.
The squares can be refrigerated for up to 3 days. Let stand at room temperature for 30 minutes before serving.