The Easter holiday passed quickly this weekend, but that isn’t the case for the candy still sitting on my counter. What should I do with it? Well, I’m left to either toss it, put in eggs and do a hunt, or just eat it. I decided instead of wasting it, incorporating my leftover chocolate into a super simple dessert sounded better. If you’ve been to the grocery store since Sunday, I’m guessing you have also seen the display of surplus Easter goods; they’re practically giving them away! Even if you don’t have leftovers, it’s prime-time to grab a bag while they last. I decided to make candy with some Belgian chocolate I have, so why not throw-in some of my leftover Cadbury Mini Eggs (little solid chocolate guys, in blue bag, with the pastel sugar coating)? They’re my favorite, and we’re going to tie them in, by chopping them up for a crunchy texture for the chocolates. I originally set out to make chocolate bark, but as I was prepping deviled eggs over the weekend, it dawned on me that the platter would make an eggcellent candy mold (see what I did there), and what else does a platter have to do anyway?
Basically, we’re making large chocolate eggs out of smaller ones, but it is really easy, tasty, and pretty good looking if I do say so. 3 ingredients is all you’ll need. Well…you’ll need a double boiler for melting the chocolate, and a mold like our egg tray, but that’s really it!
Here’s how the eggs got all glittered-up for Easter:
- 8 oz baking chocolate (semi-sweet or dark, I used Belgian)
- 8 oz bar of milk chocolate (I used Belgian with Hazelnut)
- 10 oz bag of Cadbury Mini Chocolate Eggs (Easter time, small solid chocolate with sugar coating)
- *A double-boiler or large heat-safe bowl for melting chocolate
- *A shaped mold for forming chocolates (I used my deviled egg platter)
- Chop Mini Cadbury Solid Milk Chocolate Eggs roughly, set aside.
- In a double boiler, or heat-proof bowl over simmering water, gently heat the 8 oz of baking chocolate (semi sweet) and the milk chocolate, till smooth (DO NOT over heat, or chocolate will scorch).
- To desired mold (like our egg platter), lightly grease with shortening, and sprinkle mold surface with some of chopped candies.
- Gently spoon in melted chocolate into each mold/shape.
- Sprinkle top of chocolate in mold with some of the chopped Easter candy.
- Let cool completely at room temperature until chocolates firm (1-2 hours).
- Carefully remove chocolates from platter, with help of a butter knife around edges.
- Eat, or gift and enjoy!
This only takes 15 minutes or so, but the time for it cooling & hardening the chocolates can take anywhere from 1-2 hours depending how warm your kitchen is. I put a fan on mine to expedite the process:) These little colorful & crunchy chocolate eggs would look very festive wrapped up as a little addition to an Easter basket! You can certainly make a standard chocolate bark in the same way or use candy molds, but since I didn’t have anything egg-shaped, the deviled platter had to step-up.
Everything is better candy coated, and baking chocolate is no exception. Enjoy these bright, 3-ingredient chocolates this week!