James
Easter is all about the chocolate! But after devouring a giant chocolate Easter egg (or 2!) you might begin to feel like you need to start shaking things up a bit...and that's why we've developed these easy recipes to prolong your chocolate consumption this year!
Tonka Bean Chocolate Truffles
An indulgent treat, these tonka bean truffles are super simple to make. Box them up in beautiful wrapping for a fancy homemade Easter gift.
Total Time: 1 hour 10 mins
Makes about 25 truffles
Heat rating: 3/5
Dietary: n/a
Ingredients
200ml double cream
200g milk chocolate - finely chopped
Cocoa and/or chopped nuts to coat
Spices
4 TONKA BEANS
Method
Roughly chop 4 TONKA BEANS
Heat the cream with the chopped TONKA BEANS for 2 minutes until the cream is warm but not boiling
Remove the cream from the heat then strain into the chocolate (discarding the TONKA BEANS), keep stirring until the chocolate has fully melted into the cream
Cool the mixture in the fridge for 1 hour or until set firm
Put the cocoa in a small bowl
Dip a teaspoon or melon baller into a bowl of freshly boiled water from the kettle
Using the hot spoon, scoop out teaspoons of the chocolate mixture then roll in the drinking chocolate to coat. Roll them into balls if you don’t mind getting a bit messy!
Repeat to use up all the mixture and keep the truffles in the fridge
Ancho Chilli Chocolate Brownies
Ancho chillies are one of the classic Mexican chillies, and in the markets there you can find endless aisles of them pinned to huge boards for inspection by customers. When fresh, they’re known as poblano chillies, which tend to be stuffed and then fried or grilled as a savoury dish. However, when the chilli is dried the natural sugars within the flesh caramelise and the most amazing flavours emerge - in the ancho chilli these flavours are reminiscent of dried fruits or raisins, with maybe a hint of tobacco and a very subtle heat.
Total Time: 35 minutes
Makes about 12 pieces
Heat rating: 2/5
Dietary: n/a
Ingredients
200g good quality dark chocolate - broken into pieces
150g butter
3 medium eggs - lightly beaten
110g plain flour
220g soft brown sugar
A handful of raisins (optional)
Spices
3 tbsp ANCHO CHILLI POWDER
Method
Preheat the oven to 180°C /gas Mark 4
Melt the chocolate and butter in the microwave or in a bowl over a pan of simmering water, then stir in 3 tbsp ANCHO CHILLI POWDER
Beat the sugar with the eggs until pale and fluffy
Mix the chocolate and egg/sugar mixtures together then fold in the flour, raisins (if using) and a pinch of salt until you have a smooth glossy mixture and everything is completely incorporated
Pour the mixture into a lined baking tin and bake for 15-20 minutes or until the centre is just set (the outside of the brownies should be springy but the centre still slightly gooey)
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