Easter Chocolates


Easter Sunday means chocolate.  I know it means lots of other very important things to many people, but it also means chocolate!  My sprogs have been panting in drooling anticipation for weeks now. With any trip to a shop that sells food I have been regaled with advice about acceptable chocolate treats. I now understand that a large bunny is critical, and an abundance of other chocolate treats is also required.

So yes to the bunny chocolate, but I like to give them something I create as well – and whatever I do has to be quick and easy because there is so much on over Easter that I don’t have a lot of time.  So the first thing I do is take a trip to Essential Ingredient – one of my favourite shops – for some a big chunk of dark cooking chocolate.  Starting with good quality chocolate is the key to making the simple options work. I always get dark chocolate, and a smaller amount of white. It also helps to have some moulds to create some fun shapes with your chocolate.

So here are some ideas for some super easy chocolates that you can make in minutes.

Mint chocolate

  • 1 cup melted dark chocolate
  • 2 drops peppermint oil – I buy American peppermint (also from Essential Ingredient)

To melt chocolate I use the microwave because it is very easy.  Chop the chocolate into smallish chunks and heat for 1 minute a time on medium.  I think a glass container works best, and you must make sure the container is completely dry. After each minute in the microwave mix the chocolate.  Once fully melted add 2 drops of peppermint oil and mix well.  Pour into moulds and refridgerate until set.

White chocolate crunch

  • 1 cup melted white chocolate
  • 2 T desiccated coconut
  • 3/4 cup Sultana Bran

Melt chocolate as above, but use medium-low temperature if you have that setting.  White chocolate will curdle or burn more easily than dark so you need to be careful. Once melted, add other ingredients and mix well.  Form into small teaspoon sized balls and set into small patty cups. Set in refridgerator.

Chocolate hearts

  • 1 c melted dark chocolate
  • candy sprinkles

Melt chocolate. Pour into heart shaped moulds, cover generously with sprinkles. Set in refridgerator.

Coconut chocolate

  • 1 c melted dark chocolate
  • 1 c desiccated coconut
  • extra coconut for decorating

Melt chocolate.  Mix well with coconut. Pour into moulds.  Sprinkle with additional coconut. Set in refridgerator.

Chocolate marshmallows

  • 1 c melted dark chocolate
  • 16 large vanilla marshmallows
  • sprinkles for decorating

Melt chocolate. Coat marshmallows with chocolate and place on baking paper lined tray.  Decorate with sprinkles. Set in refridgerator.

A big basket with a bit of everything displayed works wonders with the sprogs!  Happy Easter! 

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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