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Friday, April 2, 2010

Easter Chocolates

Easter is just around the corner… have you thought about what you like to make or to give…

I’ve looked at some wonderful sites and they are the ones you don’t want to miss!

Check them out!


Want to mold a hollow chocolate Easter Egg?!

Large chocolate Easter eggs, a giant chocolate bunny and many large hollow molds can be made by by pouring melted chocolate inside two halves of a chocolate candy mold.

These hollow chocolates can easily be filled with smaller chocolate candies or surprises before joining the two halves to create and extra special chocolate gift.

The amount of chocolate that you will need will depend on the size of your mold. The larger the hollow chocolate the thicker the shell should be to withstand unmolding and handling.

The chocolate will not set evenly in a thick layer, so apply the melted chocolate in thin layers.

A 20cm (8 inch) high Easter egg mold can use up to 350g (12 oz.) of chocolate applied in two layers. For larger shapes three layers may be needed.

After each layer, invert the mold onto non stick baking paper, the melted chocolate will drain downwards before it sets to form an strong flat rim.

When you unmold the two halves the two rims can be joined securely.

If you would like to add small sweets or other treats do this before joining the two halves together.

Your completed egg can be given as is; or you can decorate the outside of the egg by piping a decorative design.

The chocolate Easter egg and be stored in a cool place almost indefinitely.

Steps to Make Hollow Chocolates:

Chocolate Easter Eggs

Making a Chocolate Easter Egg image by richardoyork

Polish the insides of the mold with a soft dry cloth. The glossier the inside of the mold, the glossier the molded chocolate will be.

Line a tray with some non stick baking paper. Using tempered chocolate mix well to remove lumps. To keep the chocolate liquid as you work leave it sitting over hot water, giving it a stir from time to time.

Pour some chocolate into each half of the mold separately. Coat the inside of the mold by rotating it so that the melted chocolate runs round the inside coating it completely.

Making a Chocolate Easter Egg image by richardoyork

Tip out the excess chocolate back into the bowl of melted chocolate. When no more chocolate drips out, invert the mold onto the prepared tray.

Place the tray in the refrigerator and leave until the chocolate is firm to the touch about 20 minutes, the time will vary depending on the thickness of the chocolate.

Remove from the refrigerator and pull mold away from the paper. Spoon in enough melted chocolate to form a second layer. Rotate the mold as before so that the second layer covers the first layer of chocolate.

Making a Chocolate Easter Egg image by richardoyork

Tip the excess chocolate back into the bowl. Invert the mold and place on the tray and back into the refrigerator to set completely.

When the chocolate shell has set (it can take about 2 hours or more) it will shrink away from the mold. Use a plastic scraper trim away any dry chocolate from the outer edge of the mold. Use your fingers to clean between the rim of the chocolate and mold to free any chocolate still on the mold.

Making a chocolate easter eggg image by richardoyork

To remove the chocolate shell from the mold invert the mold and gently press and the chocolate should come out easily. If the chocolate sticks to the mold it has not set, place it back in the refrigerator to set completely.

Because you polished the inside of the mold your chocolate halves will be glossy, avoid touching with your hands it will loose its shine. Use pieces of non stick paper or plastic gloves when handling the chocolate to complete the next stages.

If you are going to fill your chocolate do it now but only fill one half. You could fill your hollow chocolate Easter egg with homemade chocolate truffles, novelty chocolate candy, chocolate covered coffee beans or other chocolate candies.

Making a chocolate Easter egg image by richardoyork

To join the two halves together apply some melted chocolate to the inside rim of one half (the melted chocolate can be painted on using a small paint brush, or applied using a spatula). Pick up the other chocolate shell and press the two together.



Easter Chocolate – Chocolate Mousse


17 oz. milk

1 vanilla pod, split

3 oz. sugar

4 egg yolks

1 tsp. cornstarch/corn flour

12 oz. dark, good quality cooking chocolate


Bring the milk to the boil with the split vanilla pod. At boiling turn the heat down and simmer for five minutes.

In a large bowl whisk the sugar, egg yolks and corn flour until fluffy and pale.

Remove the vanilla pod from the milk.

Whisking continuously, slowly add the hot milk to the egg mixture.

Place the chocolate on a chopping board and cut into tiny shavings using a sharp knife.

Place the chocolate shavings in a in another large bowl and pour the hot milk and egg mixture over the chocolate stirring until all the chocolate is melted and mixed thoroughly with the milk.

Leave to cool for 10 minutes stirring from time to time.

Pour into serving glasses or dishes and chill in the refrigerator.

Decorate with grated chocolate or fresh fruit as desired.

Serves 4 



Chocolate Butterflies

How pretty!



Vanilla Nut Easter Egg Candy


Candy Centers (see recipe below)

Chocolate Coating

Royal Icing, optional (check out Carol's web page on making Royal Icing)


Prepare Candy Centers and refrigerate until well chilled.

Prepared Chocolate Coating. When the chocolate has set on the candy eggs, decorate with Royal Icing if desired.

Makes approximately 2 dozen candy Easter eggs.

Candy Centers:

Before beginning to make the candy, have all ingredients prepared and ready to use.

2 large egg whites

2 1/2 cup granulated sugar

1/2 cup light corn syrup

1/2 cup water

1/4 teaspoon salt

2 teaspoons pure vanilla extract

1 cup (8 ounces) white chocolate, broken into small pieces

1 cup walnut or pecans, coarsely chopped

Line a large cookie sheet with parchment paper or line with silicone baking mats; set aside.

In a large bowl using your electric mixer, beat egg whites just until soft peaks form; turn mixer off and set aside.

In a medium-size, heavy-bottom saucepan over medium heat, combine sugar, corn syrup, water, and salt. Stir until sugar is dissolved and the mixture comes to a boil. Clip a candy thermometer to the inside of the pan, raise the heat temperature to medium high, and continue to cook, without stirring. The sugar mixture will cook until it reaches a temperature of 260 degrees F.

As the temperature of the sugar mixture reaches 245 to 250 degrees F., resume beating the egg whites until stiff peaks form; turn mixer off and set aside.

When the temperature of the sugar mixture reaches 260 degrees F., immediately remove the pan from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with an electric mixer at high speed.

Slowly add the vanilla extract and continue beating at high speed until the candy changes from a smooth shiny texture to a rough dull texture. This will take approximately 10 to 20 minutes.

As soon as the texture changes to the rough dull texture, slow the electric mixer to a medium speed and add the white chocolate pieces, stirring until the chocolate is melted and well mixed in. Add the nuts and stir until combined. NOTE: The candy will be stiff and difficult to stir. If necessary, turn the mixture out onto a board and knead with your hands to mix the nuts into the candy.

Using your hands, shape candy into egg shapes, about 2-inches in diameter. Place the candy eggs on the prepared cookie sheet, cover and refrigerate until well chilled, approximately 1 to 2 hours.






Chocolate Coating:

1 1/2 cups (12 ounces) milk chocolate (or semi-sweet chocolate)

1 tablespoon vegetable shortening

Royal Icing (optional)

Learn different techniques for How To Melt Chocolate.

In the top of a double boiler over hot water, melt chocolate and vegetable shortening; stirring to combine. HINT: Create a double boiler by filling a saucepan with 2 inches of water; bring just to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water (the upper pan/dish should not touch the water below).

Remove the chilled candy eggs from the refrigerator. One at a time, place each egg on the end of a dinner fork; dip the eggs into the melted chocolate mixture to coat, allowing any excess chocolate to drip back into the pan. Use a toothpick to push the eggs off the fork and onto the baking pans; let sit until the chocolate is set.

When the chocolate has set on the candy eggs, decorate with Royal Icing if desired.



Chocolate Bird Nest


1 cup chocolate chips

1/2 cup peanut butter chips

1 tablespoon shortening

1 1/2 cups chow mein noodles

Jelly beans

How to make Easter chocolate bird nest:

Prepare a tray by lining it with waxed paper. In a microwave safe bowl combine chocolate chips and peanut butter chips and the shortening. Stir well. Microwave for 30 seconds. Again mix well. Now add the chow mein noodles and stir well to coat them completely. Drop by heaping tablespoons on to the waxed paper lined tray. Gently press down with the spoon to form a small well

for nests. Place mini jelly beans candy in the nest while the chocolate is still warm so that they will stick.

You can chill if necessary to set, and store it in an airtight container in the fridge. Your Easter chocolate bird nest is ready.



Chocolate Dessert Lasagna


1 (8-ounce) package no-boil lasagna noodles

2 pounds ricotta cheese

1 cup powdered sugar

1/2 cup unsweetened cocoa

2 large eggs

1 1/2 cups mini chocolate chips

1 orange, zested

1/2 cup roasted pistachios

4 ounces white chocolate, coarsely grated


Preheat the oven to 350 degrees F.

Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.

Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.


Chocolate Rabbit

I got a chocolate rabbit

For an Easter treat,

A great big chocolate rabbit,

Good enough to eat.

So I ate his ears on Sunday,

his nose I finished Monday,

Tuesday I nibbled on his feet.

I ate his tail on Wednesday,

Thursday I kept on,

By Friday he was going,

Saturday he was gone.

Oh, I loved that chocolate rabbit,

From the moment that he came,

And if I get another one,

I'll love him just the same.


(if you know who wrote it - please let me know… thank you!)

Happy Easter!





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