The easter season has passed and it may be that you have to have this opportunity. What do you do with all the leftover eggs from easter? Here’s some incredible recipes to follow.
In the beginning, and if you love it so much chocolate, so much that even after the easter, you still want to be to inspire me to make more chocolate, then you’ve found the right place. You can take the leftovers of easter egg and find it out, so amazing and flavorful recipes that may be made of chocolate, and the remnants of the egg from the easter holiday.
Recipes for leftover easter egg
1. Fondue with lemon cake
The first recipe for leftover easter eggs, because of the innovation of the mussel with a lemon cake.
Ingredients for the cake: lemon
- First of all, 230 grams) unsalted butter
- 180 grams) granulated sugar
- 4 eggs
- 240 grams) all-purpose flour sifted
- 10 grams of baking powder
- A pinch of salt
- 80 ml of freshly squeezed lemon juice
- Grated zest of 2 lemons
- Fruit according to your taste, that is to say, if you want to embed
Ingredients for the chocolate fondue
- In the first place, and 170 ml of milk
- 80 grams of sour cream mixed with serum
- 40 grams of sugar,
- 50 grams unsalted butter
- 220 grams chocolate, half-sour
- 20 ml) of rum, brandy, or rum (optional):
Preparation of the cake, and lemon
First of all, beat the butter and sugar together until the dough is soft and white. Then, add the eggs, one at a time, beating well with each egg that you put on. After that, mix the flour with the yeast and salt and then sift. Go and stir in the flour, little by little, alternating with the juice.
But if he continues to pursue, this recipe is made on the basis of the leftover eggs from easter, passover, to put in the zest of the lemon and stir it. Use a pastry bag to put it in the dough, in the shape of the portion in a form of the silicone case that is to be painted. If you would like, add the blueberries into the batter. So, take it to your pre-heated oven at 180ºC for a period of time, between 40 and 50 minutes if your order is of a 20x30cm.
Put a toothpick into the center and if it comes out clean it is ready. In the end, you simply remove it from the oven and set aside to cool.
Directions for the chocolate fondue
In a small saucepan just to mix in the milk, the cream, the milk, the sugar and the butter. Then, cook over low heat, and as soon as the mix show to be consistent, you can combine it with chocolate, half-bitter, it already melted. After that you just need to bathe in the cookies into the chocolate, creamy taste of this recipe in the remnants of the egg from the easter holiday.
2. Parfait de sonho de valsa
The second is a recipe for leftover from the easter egg is in your parfait de sonho de valsa.
Ingredients for a cream of chocolate
- In the first place, as much as 500 ml of milk
- 65 + 65 grams of sugar,
- 6 egg yolks
- 40 grams of corn starch
- 150 ml milk
- 180 grams of dark chocolate, chopped or in liquid form
Ingredients for the cream of cashew nuts
- First of all, the 200 grams of cashews, toasted and unsalted
- 150 grams of sugar,
- 800 ml) milk,
- 70 grams of corn starch
Ingredients for the whipped cream
- 500 gr of heavy cream
- 5 tablespoons sugar
- 2 tablespoons bourbon
Ingredients for decoration
- 7 chocolate sonho de valsa-cut in half
- 6 chocolate sonho de valsa chopped
- Chocolate shavings
Mode of preparation: ingredients for the chocolate
First of all, this recipe leftover easter egg, and add to 500 ml of milk, 65 grams of sugar in a pan, and bring to medium heat to get hot. Then, in a separate bowl, combine the egg yolks, the other a 65 grams of sugar, and the cornstarch, mixing well.
Put the hot milk over the egg yolks mixed together, and stir in. However, a re-mix to the pan, and bring the pro over medium high heat, always moving. In a small sauce pan, heat up to 150 ml of milk, as it, together with the bitter chocolate.
In the end, you just mix it with the melted chocolate to the cream and egg yolks, beating the batter to cool down, and leave it to the cream parfait fan. Is in the crema on a serving platter and decorate the sides with the chocolate chopped in half. It’s just that, at the center, forming a layer of the chocolate chips.
Preparation of a cream, cashew nuts
In the first place, so in this recipe, leftover from the easter egg, you get a farofa (manioc flour) in the cashew nut processing it. Then, stir in the toasted manioc flour for the cashews, sugar and milk in a saucepan. To Reserve a set amount of milk, so that the corn starch is dissolved before putting it in the pan. Then, add in the corn starch is dissolved, leading up to the fire, and that is where you must stir continuously.
As soon as the cream is starting to boil, wait for 3 minutes without stirring. Turn it off, and then on the fire, moving the heavy cream into a bowl and beating them in order to be more warm and aerated. To serve, then, is the cream upon a layer of chocolate chips, leading to the refrigerator at the next, hoping to freeze. Plus a tasty recipe with leftover eggs from easter.
Preparation of the cream
Whisk in the cream and milk with sugar and whiskey, and for the purpose of leave-in cream. After that, use the whipped cream on top of the last layer of the parfait and decorate with chocolate shavings and chocolate chips. In other words, this is a delicious recipe from the remnants of the egg from the easter holiday.
3. Cheesecake-easy passion fruit and white chocolate
You can make a delicious recipe with your leftover easter egg. So, check it out:
Ingredients for the base in the cookie jar
- 200 grams of cookie, without the filling
- In 100 grams of grated coconut and dry, dry
- In 100 grams of unsalted butter
Ingredients for the filling
- Three-quarters of a cup of the juice from the fruit, the equivalent of three units
- 600 grams of cream cheese
- In addition,one-third of a cup of sugar
- 400 grams of white chocolate
- 1 box of milk cream
The ingredients for the mixture
- In the end, the pulp of two passion fruit
- Half a tablespoon of sugar
The mode of preparation of the base of the cookie
Initially, we will process your cupcakes with grated coconut. Afterwards, you simply pour the melted butter over the mixture, processing it, back then. And then, after that, then line the bottom and sides of your way to 21 inches in diameter, with a removable bottom and this farofa (manioc flour), damp, setting it aside on the counter.
Preparation of the filling
Puree the pulp of the passion fruits into the liquidificados, waiting a few minutes for the seeds to be deposited in the fund. After that, strain the juice, you’re going to need to three-quarters of a cup. Then, add the passion fruit juice, sugar, and cream cheese in a food processor and process them.
Pour in the white chocolate and melted it with sour cream on top of the mixture. Processing it, and getting a creamy blended. Then, in this way, transfer the custard to form, pour it gently over the base of the cupcakes. Smooth, then the surface with a spatula and leave it in the fridge for a maximum period of 4 hours.
The mode of preparation of the mixture
Put the pulp from the passion fruit and the sugar together and bring to heat in a small saucepan until the mixture becomes liquid. Then you can just pour the glaze over the chessecake at the time of serving of this recipe-without a doubt, the delicious, the remnants of the egg from the easter holiday.
4. Torta oreo
Ingredients for the base
- 450 gram biscuit oreo
- 150 grams of unsalted butter
Ingredients for the filling of ganache
- 750 grams of chocolate and 50% cocoa
- 550 grams of sour cream
- 2 tablespoons butter, without salt, frozen
Ingredients for the whipped cream
- 250 grams of sour cream
- 2 tablespoons sugar
- 1 teaspoon of vanilla extract
- Red berries, and mint for decoration
Preparation of the basis
Initially, in order for this recipe, leftover from the easter egg, they handle all of the cookies in until they get a farofa (manioc flour) is a winner! Then add in the melted butter, possessing the most up to form a dough. Make the dough in a 26 cm in diameter and 5 inches in height, and then take us to the fridge for a period of up to two hours.
Preparation of the filling for the ganache
Place the chocolate and melt it in a bain-marie. At the same time, bring the cream and milk, and let it warm without boiling. Place the cream and chocolate together, mixing well until everything is dissolved. Remove from the water bath and place the butter, and above all, mixing it up to mix.
Mounting
Once your ganache is quite ready to put it on the base of your cake, leading to the refrigerator for about 4 hours, at least. Then, whisk in the cream and the milk together with the sugar and the vanilla extract until it is at the point of whipped cream. Adorn, then, the pie and the whipped cream and fruit of your choice, and mint. If you like, sprinkle with a small amount of powdered sugar to finish.
5. Small squares with chocolate, caramel, and cookie jar
Ingredients for the caramel
- First of all, you can 395 grams) of condensed milk
- Then, with a hot cup of brown sugar
- Finally, the 120 grams of unsalted butter
The ingredients of the assembly
- High-protein, water, and salt, or, in short, any of your choice
Ingredients for the cover
- 200 grams of dark chocolate, or another one that you prefer
- 70 grams) of unsalted butter, in small cubes
- The flower of salt is to decorate if you want to
Directions for the caramel
First of all, mix together the condensed milk, brown sugar, and butter in a heavy saucepan, leading to a low boil. Stir. Once the mixture is homogenous, this will help you build a fire to cook for about 5 minutes, until the point of the foreman is to be achieved. Turn off the heat, then.
Mounting
Make sure that the top layer of biscuit is stowed away in the bottom of the order of 20×30 cm) lined with baking paper. Next, place one-third of the caramel on top of cookies, and straight as well. Do it again, the previous steps, until the candy runs out.
Melt the chocolate, stir in the butter, mixing well. Shortly after that, just pour the ganache on top of the last layer of the cookie, and smooth. Decorate the surface with the flower of the salt, along with the fact that, to the fridge, for up to 30 minutes. Remove from the refrigerator, cut off the edges of the squares.
6. Cream and chocolate
Ingredients
- First of all, a half a cup of milk tea
- 200 g de chocolate meio amargo picado
- A half a cup of tea. of butter at room temperature, in the end
Preparation:
In a separate bowl, at first, put the milk, taking it in the microwave, in a middle power for a period of up to two minutes. In addition, you put the chocolate all together, turning back to the stove, in the same power for a minute or so. After that, mix them well till the chocolate melts completely. If necessary, bake in the oven for a minute or so. Place the butter and return to oven for an additional 30 seconds of mixing as well. Distribute it in a cup, this is it, spreading it, and leave it in the fridge for a couple of hours.
7. Parfait de chocolate
Ingredients for the chocolate cream
- A can of condensed milk
- A container of sour cream
- An egg yolk
- 200 g chocolate, grated bittersweet or milk
Ingredients for the coconut cream
- In the first place, it’s a tin of condensed milk
- A container of sour cream
- In the third place, and an egg yolk
- In 100 grams of grated coconut
- A package of cracked glass of champagne or corn starch
Preparation:
On a low heat, place the cream and chocolate in a saucepan until the custard is a smooth. Also, add in the coconut cream on a low heat in a separate bowl until the cream becomes thick, and wait for it to cool down. To put it in a dish, with all the cookies and milk for coconut, so the cookies begun to sweep. Scroll-mounting of the layers in a pan.
By placing the first layer of the coconut cream, putting the chip back in and then the cream, chocolate and so on. The last layer on top must be the chocolate chip. After installation, add a little grated coconut to the the final touches.
8. Torta de chocolate
Ingredients for the dough
- First of all, the 6 eggs
- 2 cups of sugar
- 1 cup water
- 1 tablespoon of cocoa powder
- 2 cups flour
- 1 teaspoon baking powder
The ingredients for the mixture
- And then 2 cups of the water
- 1 cup and a half of sugar
- 1 tablespoon of cocoa powder
Ingredients for the filling
- 1 bar of chocolate in the middle and bitter
- Finally, 1 box of milk cream
The ingredients of the cream and chocolate-pastry
- 4 tablespoons butter
- ½ Cup of confectioners ‘ sugar
- 100 g of chocolate in the middle and bitter
- Finally, 4 tbs of heavy cream to the box
Preparation of the dough
Light on the water, and the hot chocolate into the fire, and by heating, stirring and dissolving the candy. Leave the reserves and, in the meantime, beat the eggs with the sugar until a thick cream is formed through off-white, for an average duration of 10 minutes.
On the other hand, turn on the blender, add water to the chocolate’s already cold, so care for it, leaving the beat for two more minutes. And then, and then, turn off the mixer together, the flour, the baking powder, and mixing it gently. Then, put them in a shape of a ring assemblies, which are lightly oiled and floured, with eight inches in diameter.
In conclusion, then, bake in the oven for 50 minutes or until you stick a toothpick, make sure it comes out clean. Leave the dough to cool, then unmold, cut in half, sprinkle putting the sauce, filling, decorating, and taking it for a cold, firm to the filling, and the cream of the decoration.
The mode of preparation of the mixture
First of all, add the sugar and the cocoa powder by mixing it with water in a fire, leaving it to a boil, and above all, on a low heat until a light on the sauce thickens. The effect of the use of the syrup to wet cake.
Preparation of the filling
Next, finely chop the chocolate in a bain-marie until it is melted completely. Remove from the fire, and mixing, in this manner, for the heavy cream.
Mode of preparation: ingredients for the pastry
Melt the chocolate with the cream and milk in a bain-marie. At the time, that it has cooled, beat the butter with the sugar until they form a white and fluffy, like. Turn off the mixer and add the chocolate into the cream. The most amazing recipe with your leftover easter egg.
9. Hot Chocolate
Ingredients
- First of all, about 5 cups of milk,
- Half a bar of milk chocolate
- In the end, a half can of the cream
Preparation:
Grate and melt the chocolate in the way that you like the most. Once you heat up the milk, mix in the chocolate and add the cream little by little and mix well so that it does not stick together, if the milk has cooled down a bit, to warm up a bit more, but don’t bring to a boil.
10. Petit Gâteau
Ingredients
- 5 eggs
- 5 egg yolks
- 1 cup of sugar, and therefore
- 1 cup all-purpose flour
- 250 grams of chocolate in the middle and bitter
- 250 grams unsalted butter
- In the end, the balls of ice cream, to serve
Preparation:
In a separate bowl, add the butter and melt it in a bain-marie. Remove from the water bath and then, along with the grated chocolate. Stir until it is melted, and let the reserves. In a container, then put the whole eggs and the egg yolks. Jerking, but with a straight key, and add the sugar and the flour.
Stir well, so that they create. Put the cream and the chocolate that was in stock, and stir well. Place the aluminum forms a disposable greased with butter, and then to take pro in a pre-heated oven at 200 C for five minutes. That can vary depending on your oven.
11. Pump
Ingredients for the dough
- In the first place, and 2 cups of water
- 100 grams of butter,
- 1 pinch of salt
- 1 pinch of sugar
- 2 cups all-purpose flour
- 6 of the egg, per order.
Ingredients for the filling
- 250 g de doce de leite
- a pint of ice cream for the cream
Ingredients for the cover
- 100 g of chocolate in the middle and bitter
- 3 tablespoons milk
Preparation:
Add water, butter, salt, and sugar in a saucepan and bring to a boil on the fire. As soon as the liquid look to a boil, then lower the heat and add the flour all at once. Stir well for 30 seconds, or until the dough desgrude the bottom of the pan.
Turn off the heat, then add the eggs, one at a time, mixing until the batter is incorporated into the dough. Lightly grease 2 baking sheets or use baking paper so that the dough does not stick. By using a couple spoonfuls of the soup, take out portions of the dough and place them on the baking sheet with a space of 5 inches between them.
Therefore, you bake them in the oven medium pre-heated for about 40 minutes. Then, pull it out of the oven so it can cool off. Cut horizontally, filling it with sweet milk and cream. And then, lastly, melted chocolate, cover it in a water bath, adding in the milk. Stir it all together until it’s glistening.
12. Did milk powder, and chocolate
The ingredients in the sticks
- 2 boxes of cream
- 1 can of condensed milk
- In the end, three-quarters of a cup of powder milk
The ingredients for the mixture
Mode of preparation: in the sticks
Puree it in a blender so the cream from the milk, condensed milk and milk powder. With this blend, complete in a way that sticks and place in the freezer for a period of 3 to 4 hours. Has set back the popsicles into the freezer for ten minutes.
The mode of preparation of the mixture
First of all, melt the chocolate in a bain-marie by booking on to a tall glass.
Mounting
As a result, after about ten minutes in the freezer, dip your popsicles into the chocolate, covering it all over. In a way, you can use the baking paper to support the after with the sauce, taking it in the freezer until it hardens. Without doubt, this is the recipe, or make it seem that they were the remnants of the egg from the easter holiday.
13. Milk and eggs for easter
Ingredients
- 1 can of powdered milk
- 1 packet of instant coffee 200 g
- 1 can of chocolate, small
- 1 teaspoon of bicarbonate , thus
- The remains of the easter eggs and ice creams are passed through the juicer
- Sugar
- Cinnamon
Preparation:
First of all, mix all the ingredients together, adding the powder, and chocolate, which have left over from the easter egg, it may be a little large, and packing in a jar-sealed. Because of this, take it up with 2 spoonfuls of soup, a cup of tea in hot water and mixing well. You may be in the milk as well.
14. I sigh, chocolate chip
Ingredients
- 5-clear
- 4 cups of sugar, and therefore
- The zest from the lemon
- 1-bar of chocolate
Preparation:
In the first place, beat the egg whites until they stand in the spot of light on the snow, beating the egg whites and then adding the sugar little by little. Place the grated zest of a lemon, beating a little bit longer. Once it’s ready, pour the mixture into a pastry bag. Line a baking tray with baking paper, shaping the vents with a pastry bag.
Bake in the oven 180 for a period of up to 20 minutes. Then, melt the chocolate bar in the oven for a period of 15 in 15 seconds. So that the vents are in place, put the end to them in the melted chocolate. Of a surety, that the delight that it can be done with the remnants of the egg from the easter holiday.
15. Cream in chocolate for the filling and icing
Ingredients
- Half a pint of milk, therefore a
- 4 heaped scoops of corn starch
- 1 can of condensed milk
- 1 cup of cocoa powder
- 1 pinch of salt
- 200 g milk chocolate bars
- In the end, 1 can of cream for dairy-free serum
Preparation:
First of all, beat the milk, starch, corn, maize, condensed milk, chocolate powder, and salt in a blender. Book a bar of chocolate and heavy cream. During this hiatus, please take the whipped cream into the fire until it thickens, and then cook. Turn off the heat and then place the chocolate, finely chopped, and stir it until it can be added in to the cream.
Let it cool, adding the heavy cream. Finally, in order to get more cream, place the cream in the milk as it hits the mixer.
And guess what? Like the story about the leftovers of easter egg? Enjoy, and check out the Cover of the new 6 different types of room on the cake
Source: Daninoce, M, of a woman, Everything is nice
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