At Easter and Christmas there is an endless variety of chocolate Easter bunnies and chocolate Santa Clauses. Packaged or unpackaged, whole milk or plain, with Easter eggs or sunglasses – but there’s usually too much of it left over.
For those who don’t necessarily need (and can tolerate) a daily ration of it, there is the question of using leftovers. But before the chocolate becomes gray and unsightly, here are many options.
The following reading of the texts is absolutely calorie-free, also the conversion: The consumption however not.
What to do with surplus chocolate Easter eggs, bunnies, Santas or Santa Clauses:
Chocolate flakes for a cake
Don’t be squeamish and ignore the nice Easter bunny smile. Put the bunny in the fridge (if you want to do it quickly, put it in the freezer). Then break the chocolate into small flakes and gently stir into the finished sponge cake batter.
The flakes can also be added to a cereal or ice cream.
Cook a very tasty chocolate pudding yourself
1. the quick version: mix 1 instant packet of vanilla or chocolate pudding with a little cold milk according to instructions. Heat the milk (without sugar) and melt the chocolate in it. When boiling according to package directions, add the pudding mixture and cook for 1 minute.
2. make it yourself: mix 2 tablespoons of cornflour with 1 tablespoon of cocoa (no instant powder). Mix with approx. 150 ml cold milk. Heat 350 ml of milk. Melt approx. 150 g chocolate leftovers (either Santa Claus or Easter Bunny) in the milk and bring to the boil with a packet of vanilla sugar and 1 – 2 tbsp. sugar. Stir in the cocoa mixture and cook over low heat, stirring, for about 1 minute.
Both are also very well suited as a base layer on a cake base, e.g. in combination with sour cherries and cake icing.
Expand a cocoa chocolate drink or cook a chocolate
(for cold days or lonely nights)
1. the quick version: heat chocolate leftovers in milk and let it melt. Add cocoa instant mix. Stir and continue to heat (without boiling).
2. the homemade: mix 1 tablespoon of cocoa in a little cold milk. Heat the chocolate in the milk and let it melt. Add the cocoa mixture and let the milk get hot.
Muffins for dear friends
Gently mix 190g flour with 1/2 tsp bicarbonate of soda and small broken or cut chocolate bunny pieces (approx 60g). Perhaps put the chocolate in the freezer for a short time beforehand so that the pieces remain intact.
Beat 1 egg with 200 ml buttermilk, 60 ml vegetable oil, 60g sugar and a pinch of vanillin sugar until well blended. Fold in the flour mixture until the flour mixture is no longer dry.
Fill muffin tray or muffin paper cups (24 pieces) 2/3 full with the dough. Bake in a preheated oven (180 °C) for 15 to 20 minutes. Then let the pastry rest briefly in the pan and cool on a cooling rack.
Bread spread or pancake topping
Melt the chocolate residue in a water bath and mix well with the same amount of cream. Pour into a glass (or glasses ^^) and let cool. Then simply spread on bread, rolls or pancakes / pancakes and taste.
Crispy Chocolate Almond Chips
Toast almond slivers in a hot, dry pan. Mix the sticks with cornflakes, then put aside and let cool. Melt the chocolate in a water bath. Add the nut and cornflake mixture. Using a teaspoon, remove the mixture in batches and place in small heaps on a sheet of baking paper. Leave to cool – preferably in the refrigerator.