Sainsbury's asked me to come up with a delicious recipe for using up leftover Easter eggs, I immediately thought of ice-cream. If you're fed up with chocolate or feel you need to stop indulging, it can go into the freezer until such time as chocolate becomes desirable once again.
So, assuming there are such things as leftover Easter eggs in your house, here are some suggestions on how to use them in addition to the ice-cream recipe given below.
- Melt leftover Easter egg chocolate down and use to drizzle over cakes and biscuits such as these peanut butter and chocolate cookies.
- Turn leftover chocolate into chocolate sauce for pouring over ice-cream or any number of other things - it keeps well in the fridge. This honeyed chocolate sauce is rather delicious.
- Chop all your leftover Easter eggs and chocolate into bits and use for any recipe using choc chips: cookies, flapjacks, brownies, cakes - the list could go on. Substitute choc bits for the walnuts in this brownie recipe.
dark chocolate sauce with some added water to make it a better pouring consistency.
Ren Behan. Fresh mint is now in season as evinced by this use of my first picking of this year's mint. This month's event is being hosted by Michelle from Utterly Scrummy Food for Families.
Utterly Scrummy Food for Families who is hosting this month for Sarah of Maison Cupcake.
Elizabeth's Kitchen Diary, but this month by Ness of JibberJabberUK.
I was sent a Sainsbury's shopping voucher in exchange for developing this recipe and post.
- 600 ml double cream
- 200g (half a standard sized tin) condensed milk
- large sprig fresh mint
- half vanilla pod
- 250g Easter chocolate - mixed or otherwise
1. Warm 100ml of the cream with the mint in a covered pan until nearly boiling. Turn off the heat and leave to infuse until cool.2. Strain the cooled cream and add it along with the rest of the cream to a large bowl. Add the condensed milk.3. Scrape out the seeds from the vanilla pod and add to the cream (you could use vanilla extract, or ground vanilla pod or even vanilla paste).4. Whip the cream until peaks form.5. Roughly chop the chocolate (or place in a bag and bash with a rolling pin) and add to the cream, reserving a couple of spoonfuls to scatter on top if desired. Fold into the cream.6. Pour the cream into a 1 litre tub and scatter over the reserved chocolate. Place in the freezer.
DetailsPrep time: Total time: Yield: 1 litre plus a bit more