It’s nearly that time of year again. For kids big and small, the arrival of Easter means stocking up on hot cross buns and armfuls of chocolate Easter eggs.
For many families, Easter is a social time to gather together and head out on Easter egg hunts. And there’s nothing more fun than spoiling your guests with plates of delicious chocolate-fuelled treats (or getting the kids involved in making the treats from scratch).
We know that you’ve already have a lot on your plate, and a last-minute baking session is likely the last thing you want to add to your to-do list. So, we’ve done the heavy lifting and curated your guide to five oh-so-simple chocolate recipes to prepare this Easter season.
Trust us: these tasty treats deliver maximum flavour for minimal effort (and are made using ingredients you probably already have in your pantry). Ready to get cooking? Let’s dive in.
Easter Recipe 1: 3-ingredient Easter egg brownies
Chocolate-filled recipes don’t get easier (or tastier) than this one. Brownies are always a crowd-pleaser, and this recipe includes Easter eggs to take things up a notch and creatively use up all those chocolate eggs you’ll have laying around the house.
- 600g of Ferrero Rocher Easter eggs
- 4x eggs
- 1 cup (150g) of self-raising flour
- Preheat the oven to 160°C. Grease and line a square cake pan with baking paper (use a 21cm square pan if you have one).
- Place 520g of the chocolate eggs into a food processor and whizz until chopped. With the motor running, add eggs one at a time, whizzing until smooth. Then, add flavour and whizz for a further 30 seconds or until thickened and combined.
- Pour batter into the lined cake pan and smooth out the top. Half the remaining 40g of eggs and lightly press into the top of the batter. Bake for 25 minutes or until the edges are just set (But still with a gentle wobble in the middle).
- Cool brownies for 20 minutes. Remove from the pan and serve with the remaining 40g of eggs for added chocolate goodness.
Easter Recipe 2: Super Simple Chocolate Mousse
For a lighter way to enjoy chocolate this Easter season, we can’t go past this easy, creamy mousse. We recommend making individual portions in glasses or cups for pre-portioned desserts this Easter.
- 200g of good quality dark chocolate
- 50g of butter
- 4x eggs, separated
- 1 cup (250ml) of cream
- 2 tablespoons of caster sugar
- Melt the chocolate and butter in a heatproof bowl over a simmering saucepan of water or in the microwave. Stir until the ingredients are all mented and smooth. Set aside.
- Whip the cream until soft peaks form.
- In a separate bowl, whisk the egg whites until soft peaks form, then sprinkle with caster sugar and whisk until the mixture is thick and the sugar has dissolved.
- Stir the egg yolks into the chocolate mixture, then fold through the cream and then the whipped egg whites.
- Spoon into one large glass bowl or individual small cups.
- Refrigerate for at least three hours and top with a few fresh raspberries when ready to serve.
Easter Recipe 3: Chocolate Crackle Egg Baskets
This one is a childhood favourite that you might have whipped up as a kid. With just a handful of ingredients and only a couple of easy steps, this is the perfect easy recipe to get the whole family involved in.
- 3 cups of Rice Bubbles
- 200g of Mars Bar
- 3 tablespoons of pouring cream
- 2 teaspoons of cocoa powder
- 24 Easter eggs (small)
- Place 20 cup cake paper cases into a tray.
- Chop up the Mars Bars and place in a large microwave safe bowl with the cream and cocoa powder.
- Zap in the microwave for 1 minute on medium power, remove from the microwave and stir well.
- Repeat this process until the Mars Bars have melted and the mixture is a creamy smooth consistency (roughly 3-5 minutes).
- Stir in the Rice Puffs until well combined.
- Spoon into paper cases and then use a teaspoon to make a small hole in the centre of each basket. Place 1-2 easter eggs in each basket.
- Store covered in the fridge until ready to enjoy.
Easter Recipe 4: Double Choc-Chip Cookies
You can’t go wrong with oh-so-tasty choc-chip cookies this Easter. We love the mix of dark and white chocolate for a sweet dose of chocolate. Plus, you can store these cookies for a few days (although we can’t guarantee they’ll last that long!).
- 125g unsalted butter, softened
- 1 firmly packed cup (250g) of brown sugar
- 1 teaspoon of vanilla extract
- 1 egg
- 225g of plain flour
- ½ teaspoon of baking powder
- 100g of Cadbury Baking Dark Chocolate, roughly chopped
- 100g of Cadbury Baking White Chocolate, roughly chopped
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Place the butter and brown sugar in a bowl and beat with an electric beater until thick and pale. Add the vanilla extract and egg, then continue to beat until just combined. Sift in the flour, baking powder and a pinch of salt and gently fold to combine. Stir through the chocolate chunks.
- Place tablespoonfuls of mixture onto the tray, spaced 4-5cm apart. Bake for 15-20 minutes until golden.
- Cool for 5 minutes on the tray and then transfer to a wire rack to cool completely. Store in an airtight container for 2-3 days.
Easter Recipe 5: Chocolate Easter Egg Cupcakes
Last but not least are these decadent chocolate cupcakes. These will be an instant hit among the kids (and big kids), topped with an extra chocolate dose in the form of Easter egg decorations.
- 80g dark chocolate, chopped
- 125g unsalted butter, chopped
- 1 cup of caster sugar
- ½ cup of milk
- ½ cup of plain flour
- ½ cup of self-raising flour 1 egg
For icing and decorating
- 100g icing sugar
- 15g cocoa powder
- 60g unsalted butter
- 20ml milk
- 1 Cadbury Flake chocolate
- Easter eggs (small)
- Preheat the oven to 170°C. Place cupcake papers in a 12-hole muffin tray. Place the chocolate, butter, caster sugar and milk into a large saucepan over a low heat. Stir occasionally until smooth, then cool for 15 minutes.
- Sift flour into chocolate mixture and whisk to combine, whisk in egg. Pour mixture evenly into paper cases. Bake for 30 minutes or until a skewer inserted comes out clean. Transfer to a wire rack to cool completely.
- To ice, cream butter until pale and smooth. Add milk and half the sifted icing sugar and cocoa powder. Beat until well combined. Add the remaining icing sugar mixture and beat until light and fluffy. The mixture should be a spreadable paste. If it’s too dry add some more milk, if it’s too wet add more icing sugar.
- Spread each cupcake with a tablespoon of icing. Crush the flake and sprinkle on each cupcake. Decorate with Easter eggs.