22 delicious recipes with leftover Easter eggs

22 Recipes Delicious recipes with leftover Easter eggs (redirected)

You know those leftovers of Easter eggs that always stay in the refrigerator? Then, they can turn into delicious cookies, brownies and truffle cakes.

The Easter arrived and, with it, the time of winning a lot of chocolate. However, most of the time, there are so many gifts that there are always those leftovers of Easter eggs in the refrigerator, right? Also, there are those people who are not so fans of the eggs, so they can never eat them whole.

Thinking about it, we, from the Women’s Area, separated some super delicious recipes using this chocolate. Among the suggestions to reuse the leftovers of Easter eggs, are recipes such as cookies, ganache, pudding and stuffed cakes.

Finally, was you curious to check? Keep reading our story.

Recipes with leftover Easter eggs

1. Carrot cake with chocolate syrup

Ingredients for the Pasting

• 3 Average carrots;
• 200ml of sunflower oil;
• 3 Eggs;
• 360g of sugar;
• 2 Cup (tea) of wheat flour;
• 2 Harvests (tea) of baking powder.

Ingredients for the ganache

• 170g of leftover eggs of chopped paschal;
• 1 Honey bea.
• 100g of butter.

Mode of preparation

First beat the carrots, oil, eggs and sugar in the blender. After 5 minutes, add the flour and baking powder and mix with the help of a spoon.

So put the dough in a greased shape with butter and flour and light to bake for about 50 minutes, at 180oC.

Finally, to prepare the ganache, place the butter and honey on the low heat and throw over the pieces of scraps of spricked easter eggs. Mecha for 3 minutes, turn off the fire and throw over the cake.

2.Easter egg on the mischievous

Ingredients

• 3 cans of condensed milk;
• 2 Cups of milk;
• 6 Gemas of sieved eggs;
• 2 tablespoons (soup) of maisena;
• 1 spoon (desserted) vanilla;
• 400g of minced epa eggs;
• 1/2 Cup of chopped cashew nut;
• 1 Milk cream box;

How to prepare

First, bring to the fire low the condensed milk, milk, yolks and maizena. Mecha until thickened and move to a bowl.

After that, add the vanilla and cream and mix.

Then, in another bowl, chop the pieces of eggs, add cream, and bring to the fire until the chocolate melts completely.

At first, for assembly, add a layer of chocolate cream, then one of the white cream, until the ingredients are over. Finally, garnish with pieces of Easter eggs on top and serve.

3. Creamy hot chocolate

Ingredients

• 2 Cups (tea) of milk;
• 1 Spoon (soup) of corn starch;
• Pieces of Easter eggs;
• 4 Harvests (soup) of sugar;
• 1 Cinnamon in wood;
• 1 Milk cream box;

How to prepare

First, whip in a blender, milk, cornstarch, chocolate and sugar. Finally, pour the mixture into a pot with the cinnamon in stick and bake to the low heat until boiling. Then add the cream and stir until you get a homogeneous mixture.

4. Chocolate pudding

Ingredients

• 1 condensed milk sn;
• 400 ml of milk;
• 3 Eggs;
• 4 tablespoons (soup) of chocolate powder;
• 1 Cup (tea) of sugar;
• 1/2 Cup (tea) of boiling water;
• Leftover eggs of Easter eggs.

How to prepare

Firstly, beat in the blender the condensed milk, milk, eggs and the pieces of eggs. Reserve.
Afterwards, put on the low heat the sugar, the boiling water and a few more pieces of Easter eggs and mix until it becomes a caramel. Finally, add this syrup in a shape and then gradually put the reserved mixture.

Finally, take it to bake for about 45 minutes, at 180oC. After roast, expect to love, unmwarde, and take to the refrigerator for 1 hour. And, forward!

5. S’mores with leftovers of Easter eggs

Ingredients

• 4 Pacotinhos de biscu biscu biscuit maisena;
  1 Marshmallow Package;
• 300g of chopped chocolate.

Mode of preparation

First, in a frying pan, add the chopped chocolate and cover them with the marshmallows. Wait for melting, and after that, turn off the fire. Then add the chocolate and marshmallows in a glass bowl and bake for 20 minutes, 220c, to brown.

Finally, eat the melted chocolate with marshmallows with the help of the cookies, using them as a spoon.

6. Brownie with leftover Easter eggs

Ingredients

• 300g of unsalted butter;
• 330g of stinged Easter egg leftovers;
• 550g of brown sugar;
• 7 eggs;
• 100g of wheat flour;
• 100g cocoa powder;
• 1 Pedited of salt;
• 1 Spoon (soup) of vanilla extract.

How to prepare

First of all, chop the chocolate and mix it with the butter. Take to melt in a water bath.

Once the chocolate is homogeneous, add the sugar and stir. Remove from the water bath and add the eggs. Then sift the flour and cocoa powder. And finally, add the pinch of salt and the vanilla extract.

Assive the brownie in a preheated oven at 180oC for approximately 40 minutes and serve.

7.Chocolate Fondue

Ingredients

• 170 ml of milk;
• 80g fresh sour cream;
• 40g of sugar;
• 50g unsalted butter;
• 220g chopped Easter eggs;
• 20ml of rum, brandy or cachaça (optional).

How to prepare

First, in a saucepan, mix the milk, the cream, the sugar and the butter. Bring to the low heat and strand for a few minutes, until the mixture is homogeneous.

Then add the chocolate and wait to melt. Ready! In fact, it is worth mentioning that this recipe is ideal to accompany a lemon cake.

8. Cookies & Cookies

Ingredients

• 4 Cup of wheat flour;
• 1 Spoon (tea) of baking powder;
• 1 and 1/2 Cup (tea) of unsalted butter;
• 2 Harvests (soup) of vanilla essence;
• 2 Cups of brown sugar;
• 1 cup of white sugar;
• 1 Harvest (tea) of salt;
• 2 Eggs;
• 1/2 Oat cup in flakes;
• 2 Gems;
• Leftover eggs chopped Easter.

How to prepare

First, add the sugars, eggs, two yolks and the vanilla in a container. Mix it well. Then melt the butter in a frying pan and add the mixture of sugars with the eggs. Stir until it is homogeneous.

Then turn off the fire and sigh over the mixture the flour, the salt and the yeast. Add the oats and the leftover pieces of stung easter eggs. Mix and light to the refrigerator for 3 hours.

Finally, grease a shape with butter and flour, make balls with the cold dough and take a slight press on them, to become a format of cookies. Then add a few pieces of chocolate on top and bake to the preheated oven at 190 degrees for 15 minutes. Let it love and serve!

9. Chocolate Mouth with Easter Eggs

Ingredients

• 100ml of milk;
• 2 Cups of sugar
• 3 Gemas
• 250g of miners of chopped Easter eggs;
• 1 Spoon (tea) of brandy, rum or cachaça (optional);
• 200g of fresh sour cream.

How to prepare

First, bring the milk to a boil along with 1 cup of sugar. Meanwhile, whise egg yolks with 1 cup of sugar until a homogeneous cream is form.

Soon after, gradually add the hot milk in the yolk mixture and return everything to the pan and stir over medium heat.

After reaching the napê point, put out the fire and reserve the cream. Then melt the chocolate, add the drink of your preference (optional) and mix.

In the meantime, beat the cream until it is at whipped cream and add it gradually to the chocolate cream.

Finally, for assembly, add one layer of cream napê and another of the chocolate cream and take to the refrigerator until it is cold. Ready!

10. Banana cake with chocolate

Ingredients of the Past dough

• 4 Bananas innica;
• 4 Eggs
• 3×4 Cups of coconut oil;
• 1/2 cup of sugar;
• 2 Cups of oats;
• 1 Cup of nuts;
• 2 Harvesters (soup) of baking powder;
• 1/4 Cup of raisins;
• Leftover eggs chopped Easter.

Ingredients of the cover

• 100g unsalted butter;
• 1 cup of sugar;
• 4 Cocoa powdered harvesters (soup);
• 1 Spoon (tea) of vanilla extract;
• A pinch of salt;
• 40ml of cream;
• Pieces of Easter eggs.

How to prepare

First, beat in the blender the bananas, eggs, oil and sugar until you get a homogeneous mass. Soon after, transfer to a greased form with butter and flour and add the other ingredients.

Bake in the oven heated to 180oC for approximately 40 minutes.

While the cake bakes, take the cake topping. Firstly, beat in the processor the sugar, cocoa powder, vanilla extract, salt and cream. After obtaining a homogeneous cream, melt the pieces of Easter eggs and add to the cream.

Finally, serve the cover on top of the cake and decorate as you prefer.

11. Grand Gateau

Ingredients for the popsicle

• 500g fresh cream;
• 1 Lata of condensed milk.

Ingredients for the ganache

• 300g miners of chopped epato egg;
• 300g of cream.

Ingredients for the petit gateau

• 100g unsalted butter;
• 45g of brown sugar;
• 1 Spoon (soup) of cocoa powder;
• 3 Eggs;
• 90g of wheat flour;
• 1 Harvest (tea) of salt;
• 135g of sugar;
• 1 Spoon (tea) of vanilla extract;
• Leftover eggs chopped Easter.

How to prepare

First of all, we will prepare the popsicle. For this, beat the cream until it almost reaches the point of whipped cream. Then add the condensed milk and beat until it is creamy. Distribute this mixture in popsicle and freezer to the freezer for approximately 7 hours.

Then prepare the ganache. First, take the cream to a boil and, as soon as it is boiling, add the chopped chocolate. Stir for three minutes and ready!

Finally, prepare the petit gâteau. In a bowl mix the flour, salt and cocoa powder, and set aside.

Then take the chocolate and butter in a water bath and stir until the chocolate melts. Turn off the heat but still in a water bath, add the two sugars and stir until everything is homogeneous.

Take the mixture of flour, salt and cocoa, and mix with wet ingredients along with the spoon of vanilla extract. Distribute this mixture in greased ramekins and preheated as are preheated at 200 degrees Celsius for 12 minutes.

Once the petit gâteau is ready, add the ganache on top and place the popsicle next to it. Ready!

12. Passion fruit cheesecake and leftover white chocolate Easter eggs

Ingredients

• 200g biscuit without filling;
• 100g of grated coconut;
• 100g unsalted butter;
• 3/4 Cup of passion fruit juice;
• 600g of cream cheese;
• 1 3 cup of sugar;
• 400g leftover eggs of white chocolate easter;
• 1 Milk cream box;
• Pulp of 2 passion fruit;
• 1-2 Spoon (soup) of sugar.

How to prepare

First of all, prepare the cookie base. For this, process the cookies, the grated coconut and the butter. Soon after, line a shape with this wet puffy and book in the refrigerator.

Secondly, prepare the filling. Beat the passion fruit pulps and strain, then add the passion fruit juice, sugar and cream cheese and process for a few minutes. Meanwhile, melt the white chocolate with the cream of the milk.

Finally, mix everything until a homogeneous cream is formed and put in shape along with the cookies and book in the refrigerator for another 4 hours.

In fact, when serving, make the syrup to put on the cheesecake. Add the passion fruit pulp and sugar and carry to the low heat until the syrup is in a more liquid consistency. And then pour about your other ingredients and delight yourself!

13. Chocolate Squares, Caramel and Wafer

Ingredients: Ingredients:

• 1 condensed milk sn;
• 1 cup of brown sugar;
• Butter without salt;
• Biscuit of water and salt;
• 200 g of chopped Easter eggs;

How to prepare

The squares should be done in stages, the caramel and assembly. Then, first mix the condensed milk, brown sugar and butter on a low heat. Stir until you stay at the brigadier point and turn off.

Then begin the assembly. In a shape, lined with parsing paper, add a layer of cookies, then pour part of the caramel. Repeat this same process until the caramel is over.

Finally, melt the chocolate in the butter, on low heat, and pour on the shape. Take to the refrigerator for about 1 hour. And then cut the squares and delight.

14. Double Chocolate Cake

Ingredients

• 200g of wheat flour;
• 40g of cocoa powder;
• 2 Harvests (tea) of baking powder;
• 200g of sugar;
• 4 Eggs;
• 180g of unsalted butter;
• 180 ml of milk;
• 120g leftover eggs chopped.

Mode of preparation

First, mix the flour, cocoa and baking powder, and set aside. Then, in another container, mix the sugar, eggs and butter, and stir.

Add the two mixtures and add the chopped chocolate.

Finally, in a greased shape, take the dough to the preheated oven, at 180c, for approximately 1 hour. After ready, remove the dough, let cool, and add a filling on top (optional).

15. Mousse of milk nest

Ingredients

• 200g of chopped chocolate;
• 200g of cream;
• 1/2 condensed milk sn;
• 1/2 Lata of milk powder;
• 1/2 tablespoons of emulsifier.

How to prepare

First, take the pieces of Easter eggs and half of the cream of milk in the microwave for 2 minutes, until you get a ganache. Mix and reserve.

Then, beat the condensed milk, the other half of the cream, the powdered milk and the emulsifier, in a mixer, for 10 minutes. Finally, make the assembly and take to the refrigerator for 1 hour. The ganache should go underneath in a refractory and the mousse of powdered milk on top.

Anyway, decorate with pieces of chocolate on top and serve.

16. Cupcake of Easter Eggs

Ingredients

• 1 Cup (tea) of chocolate powder;
• 2 Cups (tea) of sugar;
• 2 Eggs;
• 3 Cup (tea) of wheat flour;
• 1 cup (tea) of milk;
• 3/4 Cup (tea) of soybean oil;
• 1 Spoon (soup) of baking powder.
• 300g of epato eggs;
• 150g of cream.

How to prepare

First, tap all the liquids in the blender and reserve. Soon after, mix the dry ingredients with liquids and stir well.

Then divide the dough into cupcakes and bake in the preheated oven to 180oc for approximately 20 minutes.

Finally, melt the leftovers of Easter eggs in a water bath, mix the cream and decorate the cupcakes.

17. Brigadier with leftover Easter eggs

Ingredients

• 1 Box of condensed milk;
• 1 Spoon (soup) of unsalted butter;
• Leftovers of Easter eggs;
• Granulate of chocolate.

How to prepare

First, in a pan, add the butter until it melts and then add the condensed milk and the egg leftovers. Stir on low fire until you stay at the brigadier point.

Finally, grease your hands with butter and make small balls with chocolate. Then pass the grain and delight!

18. Sweet popcorn

Ingredients

• 5 Oil soropers;
• 3 Harvesters (soup) of water;
• 5 Harvesters (soup) of corn for popcorn;
• Pieces of melted Easter eggs;
• 5 Harvests (soup) of sugar.

How to prepare

In a saucepan, add all the ingredients and mix well. As soon as the time interval between the popcorn bursts decreases, turn off the fire and ready!

19. Estrogonofe Chocolate and Nuts

Ingredients

• 2 Lats of condensed milk;
• 1l of the milk;
• 2 cream chips;
• 3 Clear eggs;
• 5 Cookers (soup) of chocolate powder;
• 200g of nuts
• 200 g of chopped Easter eggs;
• Rum (1 bowl).

How to prepare

First, make a spree with condensed milk, chocolate powder, milk and yolks and let cool. Then, in another pan, mix the cream, nuts and rum. Reserve.

Finally, whip the egg whites in snow until a foam is made, mixes all the previous ingredients and bakes to the refrigerator for about 1 hour. Oll with chopped chocolate pieces and nuts.

20. Chocolate Pavê

Ingredients

• 200g of Easter eggs;
• a measure of milk nest;
• 1 tablespoon (soup) of cornstarch;
• 4 Clear of eggs;
• 8 Harvesters (soup) of sugar;
• 1 Cream of milk;
• 6 tablespoons (soup) of chocolate powder;
• 2 packs of mostena biscuit;
• Granular chocolate for garnishing (optional).

How to prepare

First, in a saucepan, mix the condensed milk, nest milk, chocolate powder and corn starch, and bring to the low heat until a creamy consistency. Then remove from the heat and add the cream.

In a refractory, add a layer of moreena biscuit, cover with a little of the chocolate cream. And then it epitates this process until the syrup is over. Finally, decorate with pieces of Easter eggs on top and light for refrigerator for at least 6 hours. Finally, garnish with grainy chocolate and serve.

21. Fondue with lemon cake

Another recipe for leftover eggs by virtue of innovating is the fondue with lemon cake.

Ingredients of Lemon Cake

• 230 grams of unsalted butter
• 180 grams of crystal sugar
• 4 eggs
• 240 grams of sieved wheat flour
• 10 grams of baking powder
• A pinch of salt
• 80 ml of lemon juice
• Teries of 2 Sicilian lemons
• Blueberries to taste, that is, if you want to insert

Ingredients of chocolate fondue

• 170 ml of milk
• 80 grams of cream mixed with whey
• 40 grams of sugar
• 50 grams of unsalted butter
• 220 grams of dark chocolate
• 20 ml of rum, brandy or cachaça (optional)

Way of preparing the lemon cake

First beat the butter and sugar until the dough is fluffy and white. Then add the eggs, one by one, beating well with each egg that you put. Then mix the flour with the yeast, salt and then sift. Go add the flour little by little, interspersing with the juice.

While it is continuing, to proceed with this recipe made based on leftovers of Easter egg, put the lemon zest and mix. Use a confectionery bag to put the dough in the shape of portions in a silicone shape that is greased. If you want, add blueberries to the dough. Then, take to the preheated oven at 180oC for a period between 40 and 50 minutes if its shape is 20x30cm.

Thram a toothpick in the center and if the toothpick comes out clean, it will be ready. Finally, just remove from the oven and let it cool.

Way of preparing chocolate fondue

In a small saucepan, just mix the milk, cream, sugar and butter. Then, bring to low heat and as soon as the mixture presents is homogeneous, combine with the already melted half-bitch chocolate. Then just bathe the dumplings in creamy chocolate and taste this recipe of leftover Easter egg.

22. Valentine’s Dream Paver and leftover Easter eggs

Ingredients of chocolate cream

• 500 ml of milk
• 65 + 65 grams of sugar
• 6 gems
• 40 grams of corn starch
• 150 ml of milk
• 180 grams of chopped or drops dark chocolate

Ingredients for cashew nut cream

• 200 grams of roasted and saltless cashew nut
• 150 grams of sugar
• 800 ml of milk
• 70 grams of corn starch

Ingredients for the whipped cream

• 500 grams of cream of milk
• 5 tablespoons of sugar
• 2 tablespoons whisky

Decorative Ingredients

• 7 chocolates dream of waltz cut in the middle
• 6 chocolates dream of minc minced waltz
• Chocolate Scraps

How to prepare chocolate cream

First, for this recipe of leftover Easter egg, add the 500 ml of milk with 65 grams of sugar in a pot, leading to medium heat to heat. Then, in a bowl, add the yolks, the other 65 grams of sugar and the corn starch, mixing well.

Place the warm milk on the yolks mixed and stir without stopping. However, return the mixture to the pan, leading to medium heat, always stirring. In another small pan, it heats 150 ml of milk, as a com, joining with the dark chocolate.

Finally, just mix the melted chocolate to the cream of yolks, hitting the mixer so that it cools and leaves the cream of the pavê aerated. Serve the crema on a crossbar decorating the sides with cut chocolates in the middle. Only, in the center, it is a layer of chopped chocolates.

How to prepare cashew chestnut cream

For this recipe of leftover easter, get a farofa from cashews, processing it. Then, add the cashew nut farofa with the sugar and milk in a saucepan. Reserve a quantity of milk so that corn starch is dissolved before placing it in the pan. Then add the dissolved corn starch, leading to the fire, where you should stir non-stop.

As soon as the cream starts boiling, wait 3 minutes without stirring. Turn off the fire, then transferring the cream to a bowl and beating them so that it is warmer and aerated. Serve the cream then over a layer of chopped chocolates, then refrigerated, waiting to freeze. Another tasty recipe with leftover Easter egg.

Way of the whipped cream

Beat the fresh cream with sugar and whiskey, in order to leave in whipped spot whipped cream. Then serve the whipped cream on the last layer of the pavê, decorating with scraps of the leftovers of Easter eggs and chopped chocolates.

So, what did you think of our matter? Take the opportunity to check out: Hot Chocolate – Origin of the drink and 5 recipes to taste.

Sources: My style, Daninoce.