CHOCOLATE COVERED STRAWBERRY 'CARROTS' IN CHOCOLATE DIRT

Photo Credit: Driscoll's

Searching for the Perfect Edible Easter Centerpiece? You've found it! These Chocolate Covered Strawberry 'Carrots' in Chocolate Dirt are adorable and easy to make. Thanks once again to Driscoll's Strawberries for the recipe and for their always perfect strawberries! These Chocolate Covered Strawberry Carrots in Chocolate Dirt are also great for a Spring Table!

This has to be the best presentation I've seen in awhile. I actually use these little tin buckets for my succulents, so I have plenty. Don't have tin buckets? You can use small mason jars.

CHOCOLATE COVERED STRAWBERRY 'CARROTS' IN CHOCOLATE DIRT

Pudding 
1 cup sugar
4 Tbsp unsweetened cocoa powder
1/2 tsp salt
2 tsp pure vanilla extract
8 ounces bittersweet chocolate
4 cups whole milk, divided
6 Tbsp cornstarch

Dirt Topping
2 cups chocolate wafer cookie crumbs (about 40 cookies) You can also use Oreos.

Strawberry Carrots 
1 package (16 ounces) Driscoll's Strawberries (the 8 largest from the package for dipping)
11 ounces white chocolate (make sure it's 'real' white chocolate--made with cocoa butter)
Gel food coloring (red and yellow)

Directions

Pudding 
In double boiler melt bittersweet chocolate. Set aside.
Whisk together 1 cup milk and cornstarch.
Bring remaining 3 cups milk, sugar, cocoa, and salt just to simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to a boil, whisking constantly. Cook 1 minute. Remove from heat and stir in melted chocolate and vanilla. Divide pudding between 8 food safe 6 oz stainless steel mini pail buckets or small 6 - 8 oz jars or glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Preparing strawberries
Rinse and dry strawberries. You do not want water on the berries when you dip them in chocolate. For best results berries should be at room temperature for dipping to ensure that the chocolate will adhere to berry.

Melting the Chocolate 
To melt chocolate on stovetop, put white chocolate in double boiler (or saucepan over saucepan) over simmering water.

Dipping and Decorating
Line baking sheet with wax paper or parchment paper. Once chocolate has melted, add 4 drops of yellow gel food color and 4 drops of red food gel color and stir well until thoroughly blended into chocolate.
Holding strawberry by green leaves, dip it into chocolate swirling the strawberry until coated. Coat about 3/4 of the way up the strawberry leaving some strawberry showing. Shake off excess chocolate and place on prepared baking sheet to set.

After dipping strawberries, take remaining chocolate and gently reheat until fully melted again. Prepare pastry bag fitted with piping tip and fill bag with remaining chocolate. With berries lying on baking sheet, start at tip of each berry and pipe lines half way across strawberry, alternating starting from left, then right until up to chocolate line below the calyx (strawberry stem). Repeat with remaining berries. If you don't have a pastry bag, you can dip  fork into the melted chocolate and drizzle the lines on--or you can use a ziploc with corner cut out.
Place decorated strawberries in refrigerator until chocolate is firm.
Before serving, remove plastic wrap from pudding and sprinkle tops of each pudding with cookie crumbs.
Once finished, add chocolate covered strawberry to center. Serve immediately.

 

HOMEMADE CADBURY CREME EGGS

Do you love Cadbury Eggs? Are they a part of your Easter tradition? If they are--or you want to create a new tradition-- make your own Cadbury Eggs this year. So much fun!

Instructables has a great recipe for Homemade Cadbury Creme Eggs. I think they're really good. They're easy to make, although a bit time consuming. Even if they don't come out egg shaped, or the shell breaks, they're yummy! And, you can use good quality dark chocolate for even better flavor! 

HOMEMADE CADBURY CREME EGGS

Ingredients
1/2 cup Lyle’s golden syrup or light corn syrup
6 Tbsp unsalted butter, softened
1/4 tsp salt
1 tsp pure vanilla
3 cup powdered sugar
yellow food coloring
12 ounces dark chocolate, chopped (or a bag of bittersweet chocolate chips)

The Filling:
Cream together corn syrup, butter, and vanilla. Sift in confectioner's powdered sugar and beat until incorporated. Separate filling into whites and yolks! Take out about third of filling and stir in some yellow food coloring. Put the two bowls in fridge to set up a little.

Shaping the Yolks:
This step is sticky! Keep your hands clean and cold. Make little yolk balls out of yellow mixture. Place them on parchment. Put them back in the fridge or freezer to firm up.
When yolks are set up, start embedding them in whites. Scoop an amount of white filling out and flatten it into circle. Place yolk ball inside, and wrap white around it. Put them in fridge.

Hint from Instructables: 
If you decide to use egg molds instead of dipping method, pipe whites and yolks into chocolate molds with  pastry bag. This would save a LOT of time. 

Filling the Molds 
Melt chocolate in double boiler or short bursts in the microwave. Fill molds with  chocolate and swirl to coat  sides. Once molds are set, put filling ball into half of each mold. Using more melted chocolate, join two halves of egg together. Let set and unmold. Use freezer to help set this up.

Alternative Method: If you aren't using molds, try this:
Melt chocolate + 2 teaspoons of butter in microwave in short bursts until just melted. Either dip fillings into chocolate with fork and let set on parchment, or skewer fillings and dip them --kind of like cake pops! Once chocolate is set, dip them again for a thick chocolate shell!

Want to see another recipe -- similar...always good to have two to compare! Check out Ashley Rodriguez's (Not Without Salt) adaptation of this recipe on Food52.

Or you can just buy some Cadbury Creme Eggs for Easter!

CHOCOLATE PEEPS FOR EASTER!

"Are You My Mother?"

Of all my childhood Spring Confection memories, PEEPS stand out. My sister and I still buy each other PEEPS around Easter, although we rarely eat the sugary marshmallow-y creatures any more. She buys me purple rabbits; I buy her classic yellow chicks -- the original PEEPS. You see where this is going? I'm a purist, but since this is a Chocolate Blog, I've made room in my Easter PEEPS inventory for Chocolate PEEPS.

So, PEEPS: You love them or hate them. People do all sorts of things with PEEPS, only some of which involve giving them to kids at Easter or eating them straight from the box. For me, it's the elastic quality of the "old" PEEPS that's fun for me--pulling them apart.

Chocolate PEEPS Bunnies off to work in the fields

Chocolate: The ultimate in the ever improving PEEPS. Chocolate-Covered PEEPS are available from the original company in both Dark and Milk chocolate. These are not the small peeps packed together in rows. No, these Chocolate Peeps come in individually wrapped packages, as well as in a three pack. Sadly, in the big ones, the cool sparkly coating of sugar is missing, and I think it would have been a nice buffer between the chocolate and marshmallow to make it stand out from the rest of the chocolate marshmallow candy.

However, the Chocolate Dipped PEEPS do have the sugar. I love the three pack of PEEPS Chocolate Dipped Chicks (both dark and milk chocolate), as well as the Dark and Milk Chocolate PEEPS Chocolate Dipped Mousse Flavored Marshmallow Chicks!

I'm a fan of Chocolate Eggs, and PEEPS has a very fun individually boxed hollow milk chocolate egg with a PEEP chick inside. Maybe it's been around for awhile, but I missed it.

And, just as an aside, Jacques Torres makes fabulous chocolate, and they sell Chocolate-Covered PEEPS. Their name: Chirp'N'Dales. They are adorable. Also, Asher's Chocolates makes Milk and Dark Chocolate Dipped PEEPS.

Other great uses for PEEPS:

1. Make PEEPS S'Mores, especially with the chocolate covered ones.
2. Plop a Chocolate Covered PEEPS down in your Hot Chocolate or Coffee.
3. Decorate cakes or cupcakes with PEEPS.
4. Create Your Own PEEPS Diorama.
5. Bake PEEPS in your brownies!

Want to make your own Chocolate Covered PEEPS using the original PEEPS?

1. Melt some good dark chocolate or milk chocolate (about 16 oz/depending on how many you plan to make)

2. Remove PEEPS from package. I would use Chicks since they're the original, but the other shapes (rabbits, etc) work well.
3. Insert a lollipop stick into the Peep. If you're using the chicks, put stick in the widest part (maybe this is why they're sideways standing up in the packaged ones--and why bunnies work better). 
4. Dip the Peep into the melted chocolate. Two choices: Either cover the entire Peep or just dip one end as you would chocolate covered strawberries. Be sure and let any excess drip off.
5. Put on wax paper covered plate or cookie sheet and freeze or refrigerate for 20 minutes. 

Question? When is a PEEP, not a PEEP? When it's Chocolate-Covered.

Chocolate Dipped Peeps complete the flock!

EASTER EGG BROWNIES

Want an alternative to Chocolate Easter Eggs this year? Make these Easter Egg Brownies. This recipe is adapted from  Kraft Recipes. You can always use your favorite brownie recipe or a mix. Whatever works for you. Love the presentation!

EASTER EGG BROWNIES

Ingredients
4 ounces unsweetened Chocolate  (or very dark chocolate and reduce the sugar)
3/4 cup unsalted butter
2 cups sugar
3 eggs
1 tsp pure vanilla
1 cup flour
1 cup chopped Walnuts
assorted decorating gels
assorted candies

Directions
Heat oven to 350°F.
Line 13 x 9-inch pan with foil, with ends extending over sides. Grease foil; set aside. Melt chocolate and butter in saucepan over another saucepan over simmering water. Stir until chocolate is completely melted (but don't burn).
Add sugar; mix well. Blend in eggs and vanilla.
Stir in flour and nuts until well blended; spread into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
Cool completely.
Use foil handles to lift brownies from pan. Cut into egg shapes with 3-inch oval cookie cutter.
Decorate with decorating gels and candies to resemble Easter eggs (as in photo or get creative!) 

Serve in an Easter basket! How fun!

CHOCOLATE BUNNY CAKE for EASTER

I love this easy Betty Crocker recipe for A Chocolate Easter Bunny Cake. You can always make your own chocolate bundt cake from scratch or use a mix. Love the Chocolate Bunnies in the photo, but if you can't find them, use whichever chocolate bunnies you have. They're everywhere--from the supermarket to fine chocolate shops. This cake is so adorable, and a great easy Easter centerpiece! You can always elaborate on the decorations by adding chocolate Easter Eggs or chicks or jellybeans.

Easy Chocolate Easter Bunny Cake!

Ingredients 

CAKE 
2 Tbsp cocoa
1 Betty Crocker™ SuperMoist™ dark chocolate or devil’s food cake mix
 3 eggs
1/2 cup unsalted butter
1 cup water
1 cup good quality dark chocolate, chopped

ICING 
3 cups powdered sugar
3 tablespoons light corn syrup
1/4 cup heavy whipping cream
1/4 teaspoon peppermint extract
2 to 3 Tablespoons milk

DÉCOR 
Bunch fresh mint sprigs
2-3 large chocolate bunnies, unwrapped
10-12 pastel malted candy eggs

Directions
Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube or bundt pan with baking spray. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.

In large bowl, beat cake mix, eggs, butter, and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.

Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.

In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.

Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, and small Easter chocolate eggs, as desired.

SHROVE TUESDAY AKA PANCAKE DAY AKA FAT TUESDAY: History & Recipe for Chocolate Chip Pancakes

Today is Shrove Tuesday aka Pancake Day aka Fat Tuesday! Shrove Tuesday marks the last day before Lent which is traditionally a period of abstinence, associated with clearing your cupboards of goods such as sugar, fats, and eggs. The day is commonly known as Pancake Day because it represents a good opportunity to use these ingredients ahead of the fasting period.  

Pancake Day takes place 47 days before Easter Sunday. Because the date of Easter Sunday is tied to the lunar calendar, Pancake Day can occur anytime between February 3 and March 9. Easter is Sunday, April 20, this year. 

In many countries, Shove Tuesday is celebrated with pancake throwing contests and races. Not so in the U.S.

From Wikipedia: 
Like many other European holidays, the pancake day was originally a pagan holiday. Before the Christian era, the Slavs believed that the change of seasons was a struggle between Jarilo, the god of vegetation, fertility and springtime, and the evil spirits of cold and darkness. People believed that they had to help Jarilo fight against winter and bring in the spring. The most important part of Shrovetide week (the whole celebration of the arrival of spring lasted one week) was making and eating pancakes. The hot, round pancakes symbolized the sun.   

So to celebrate Shrove Tuesday, Fat Tuesday, and Pancake Day, you'll want to make pancakes, and I suggest one or both of the following recipes for Chocolate Chip Pancakes. I've listed two easy recipes for Chocolate Chip Pancakes, but you can also make Chocolate Chocolate Chip Pancakes and add chocolate syrup or a dollop of chocolate ice cream...if you're in a really chocolate mood. And, if you're giving up Chocolate for Lent, this will be your last chocolate treat until Easter!

1. Chocolate Chip Pancakes

Pancake batter
Chocolate chips

Make a batch of your favorite pancake batter. For every cup of dry pancake mix, add 1/4 cup chocolate chips. Mix batter. Stir in chips. Lightly grease and heat griddle or skillet. Pour a little less than 2 tablespoons of batter for each pancake. When bubbles appear all over uncooked side of the pancake, it's time to turn over. Cook the second side until light brown.

Or, if you don't have your own pancake recipe:

2. Chocolate Chip Pancakes

Ingredients
1 1/2 cups sifted flour

1/2 tsp salt
1 Tbsp sugar
3 eggs, separated
4 Tbsp melted unsalted butter
1 tsp baking powder
1 tsp baking soda
1 2/3 cup buttermilk
1 1/3 cup dark chocolate chips

Directions
Put dry ingredients in bowl. Combine well-beaten egg yolks with buttermilk and stir lightly into dry ingredients. Add chocolate chips. Stir in melted butter. Beat in stiffly beaten egg whites.
Cook on griddle or in skillet.
Makes 10-12 pancakes.

WHAT TO DO WITH LEFTOVER EASTER CHOCOLATE!

Today both high end and low end Easter Chocolate is on sale at 50% off. This is the perfect time to scoop up the bargains. But maybe you still have some leftover chocolate at home? Perhaps not the ears of the bunny, but body parts and decimated eggs? Put all that chocolate to tasty use!

If it's still in its wrapping, donate leftover chocolate to homeless shelters -- or if it won't melt, ship overseas to military personnel.

But if your chocolate is in pieces and chunks, here are a few ideas. Leftover chocolate goes great on ice cream or added to brownies and cookies. So many creative ways to re-purpose and re-savor Easter Candy.

Freeze for Later: Chop up chocolate bunnies and chocolate eggs. Freeze the pieces and use instead of chocolate chips in cookies and other goodies. 

Ice Cream: Melt Easter bunny parts and pour over ice cream. Add some nuts. Or just chop it up and sprinkle on ice cream. Add berries and whipped cream for a great sundae.

Milk Shake: Use any chopped chocolate with two scoops of ice cream and some milk. Blend!

S'Mores: Well they're a natural with Peeps, especially the chocolate covered ones.. but in a pinch add some chocolate bunny, a peep, a graham cracker, and put in the oven or microwave. Add another graham cracker and you're good to go!

Trail Mix: Well, duh... chop up the chocolate and add some dried fruit and nuts. I think a chopped up chocolate coconut egg would be a great addition, too! Put it in a small baggie and go for a hike!

Chocolate Covered Strawberries: Instead of dipping (unless you have a lot of chocolate), drizzle melted chocolate over fresh strawberries.

Candy from Candy: Melt Chocolate Bunnies or Easter eggs in double boiler or microwave. Once  chocolate is hot and smooth, pour into candy molds.

Chocolate Fondue: see my fondue recipes. The Bunny has never tasted so good... Retro treat with Retro Chocolate. Dip leftover PEEPS and fruit.

Hot Chocolate: Melt some chocolate. Add water or milk and heat until perfect. Add some whipped cream (or a PEEP)!

Brownies: I always add some extra chopped chocolate to my brownies, so why not some Chocolate Easter Eggs? Chop and fold into batter. 

Pancakes: Make a batch of pancakes and drop some chocolate in (do it toward the end or the chocolate will scorch) or melt some chocolate and use in place of syrup.

Muffins and Waffles: Chop up Chocolate and add to muffins or waffles.

Trifle: Layer chopped Bunnies with leftover cake or brownies, whipped cream, cookie crumbs and anything else that seems yummy to you. I like to make trifles in clear glass containers to see all the layers of delicious chocolate goodness!

Cookies: Do I really need to tell you how to do this? Chop and Drop in your favorite batter!

Cupcakes: Any way you'd use chocolate -- or use an apple corer and fill the centers.

Rice Krispies Treats: Melt chocolate, then stir in Rice Krispies. Spread on a tray. Put in Refrigerator. Cut.

Any other ideas for left-over Easter Chocolate? Leave a comment. 

Vintage Easter Chocolate Ads: Happy Easter!

Put on your Easter Bonnet and bite into some Chocolate Eggs, Bunnies, and Candy! Have a wonderful Chocolate Easter! Enjoy these Vintage Chocolate Easter Ads from the 1940s, 50s and 60s.

CHOCOLATE COVERED STRAWBERRY 'CARROTS' IN CHOCOLATE DIRT: The Perfect Edible Easter Centerpiece

Photo Credit: Driscoll's

Searching for the Perfect Edible Easter Centerpiece? You've found it! These Chocolate Covered Strawberry 'Carrots' in Chocolate Dirt are adorable and easy to make. Thanks once again to Driscoll's Strawberries for the recipe and for their always perfect strawberries! These Chocolate Covered Strawberry Carrots in Chocolate Dirt are also great for a Spring Table!

This has to be the best presentation I've seen in awhile. I actually use these little tin buckets for my succulents, so I have plenty. Don't have tin buckets? You can use small mason jars.

CHOCOLATE COVERED STRAWBERRY 'CARROTS' IN CHOCOLATE DIRT

Pudding 
1 cup sugar
4 Tbsp unsweetened cocoa powder
1/2 tsp salt
2 tsp pure vanilla extract
8 ounces bittersweet chocolate
4 cups whole milk, divided
6 Tbsp cornstarch

Dirt Topping
2 cups chocolate wafer cookie crumbs (about 40 cookies) You can also use Oreos.

Strawberry Carrots 
1 package (16 ounces) Driscoll's Strawberries (the 8 largest from the package for dipping)
11 ounces white chocolate (make sure it's 'real' white chocolate--made with cocoa butter)
Gel food coloring (red and yellow)

Directions

Pudding 
In double boiler melt bittersweet chocolate. Set aside.
Whisk together 1 cup milk and cornstarch.
Bring remaining 3 cups milk, sugar, cocoa, and salt just to simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to a boil, whisking constantly. Cook 1 minute. Remove from heat and stir in melted chocolate and vanilla. Divide pudding between 8 food safe 6 oz stainless steel mini pail buckets or small 6 - 8 oz jars or glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Preparing strawberries
Rinse and dry strawberries. You do not want water on the berries when you dip them in chocolate. For best results berries should be at room temperature for dipping to ensure that the chocolate will adhere to berry.

Melting the Chocolate 
To melt chocolate on stovetop, put white chocolate in double boiler (or saucepan over saucepan) over simmering water.

Dipping and Decorating
Line baking sheet with wax paper or parchment paper. Once chocolate has melted, add 4 drops of yellow gel food color and 4 drops of red food gel color and stir well until thoroughly blended into chocolate.
Holding strawberry by green leaves, dip it into chocolate swirling the strawberry until coated. Coat about 3/4 of the way up the strawberry leaving some strawberry showing. Shake off excess chocolate and place on prepared baking sheet to set.

After dipping strawberries, take remaining chocolate and gently reheat until fully melted again. Prepare pastry bag fitted with piping tip and fill bag with remaining chocolate. With berries lying on baking sheet, start at tip of each berry and pipe lines half way across strawberry, alternating starting from left, then right until up to chocolate line below the calyx (strawberry stem). Repeat with remaining berries. If you don't have a pastry bag, you can dip  fork into the melted chocolate and drizzle the lines on--or you can use a ziploc with corner cut out.
Place decorated strawberries in refrigerator until chocolate is firm.
Before serving, remove plastic wrap from pudding and sprinkle tops of each pudding with cookie crumbs.
Once finished, add chocolate covered strawberry to center. Serve immediately.

Cartoon of the Day: Easter Bunny

EASTER CHOCOLATE MOLDS: Bunnies, Chicks, and Eggs, Oh My!

I love Chocolate Molds, particularly the vintage metal ones. Here are a few great Chocolate Molds for Easter: Bunnies, Eggs, and Chicks, Oh My!