How to recycle chocolate Easter egg

April 19, 2017, written by the editors of Good Shopping

Easter and easter Monday have just passed, to remember him always remain many desserts. Here's how to recycle the chocolate from the Easter eggs: tips and tricks to keep it longer, enjoy it in an unusual manner, and particular attention to those who adopt styles of vegan or gluten-free.

Advance the sweets of Easter is a sin, you know, but after the long lunches and holidays do not always find a niche for the chocolate eggs, or the last slice of the dove. So, if you are thinking of how to use Easter cakes will be advanced, here is the guide for you!

Come riciclare il cioccolato delle uova di Pasqua

Children or not, often receive a gift of at least a couple of Easter eggs. Especially if the chocolate is of good quality, we can not be happy because it is rich in iron, phosphorus, potassium, magnesium and antioxidants. You will have already experienced: eating chocolate is good for your mood and, in small doses, to the health.

Not to exceed, and to the risk of dependence, you have to find methods to recycle the chocolate Easter egg advanced. We know that everyone has their own tastes, so everyone will take his advice! You have exaggerated with the chocolate? Freeze it, turn it into a delicious cream or nuts or a tasty liqueur. Do you want to decrease the sense of guilt? Use it to garnish the fruit. Do you think that only dark chocolate is suitable to be cooked in cakes? Try our recipe with milk chocolate.

And finally, some advice for those who chose the style vegan , and for those who must eat gluten-free but don't want to reinvent the leftovers of the Easter cakes.

Index of recipes

Chocolate long term storage

Recipes with fruit

Recipes of the tradition

Recipe of chocolate ice cream

Recipes with milk chocolate

Recipes for vegans

Gluten-free recipes

How to recycle dove

Chocolate long term storage

It is hard to believe but, sometimes, you need to take a break from chocolate. That you have abused or are already taken from the preparations of the test costume, not thrown, however, the chocolate advanced by the parties. Follow these tips to postpone its consumption to days in which the moral or the throat ve to require it.

Frozen chocolate advanced

Remember that the chocolate you can freeze it without problems: the best method is to splintered, wrap it first in aluminum and then close it in food bags or plastic containers.

Divide it by type (dark, white, almond, milk) and in small portions so you can thaw only the amount you need. In this way, the chocolate will keep up to 6-8 months while preserving all its nutritional properties! In addition, the consistency of the frozen product, is ideal for grattugiarlo on a dessert or ice cream.

Prepare a cream of hazelnuts

Crema al cioccolato con nocciole

If you want to eat the chocolate advanced all at once, you can prepare this spreadable cream that you can preserve a few weeks if stored in the refrigerator in a jar hermetically sealed. This solution is ideal for those who love dried fruit because, compared to the usual spreads, in our proposal you can clearly hear the chopped hazelnuts.

preparazione Preparation

Riposo Rest

Quantità Portions

Difficoltà Difficulty

20 minutes

12 hours

500 gr (2 cups)

low

Ingredients

  • 100 grams of toasted hazelnuts (choose if possible to those of PGI piedmont)
  • 100 grams of dark or milk chocolate
  • 100 grams of sugar
  • 20 g of bitter cocoa
  • 100 ml of whole milk
  • 50 ml sunflower oil or rice
  • salt
  • 1 teaspoon of vanilla extract (or the seeds)

Proceedings

  1. Pour the roasted hazelnuts in a blender together with the sugar and whisk until you get the grains fine enough.
  2. Add cocoa powder, a pinch of salt and stir.
  3. Add the oil flush, stirring constantly (if you want you can help you with the food processor).
  4. Once melted the chocolate in a bain-marie, add the hazelnuts and stir the mixture.
  5. Heat the milk in a saucepan and add the vanilla extract. Finally add the milk slowly to your mixture stirring continuously.
  6. The cream will be almost liquid, but, once cooled and after it has been placed in the fridge for at least 12 hours, will get the consistency of a spreadable cream.

Use the chocolate as a base for a delicious liqueur

Another way to recycle the chocolate from the Easter eggs you used to get a chocolate liqueur. The preparation of this liqueur is easy, but rather caloric: if you do not you let yourselves be scared by the amount of sugar needed, you can be sure of satisfaction! However remember to use only dark chocolate and the possibly of good quality. Assuming that you managed to avanzarne, the chocolate of Modica, it would be perfect.

 

preparazione Preparation

Riposo Rest

Quantità Portions

Difficoltà Difficulty

15 minutes

30 days

1 lt

low

Liquore al cioccolato

Ingredients

  • 120 gr of dark chocolate
  • 300 ml of water
  • 400 gr of caster sugar
  • 10 grams of cocoa powder
  • 200 ml of alcohol food

Proceedings

  1. Reduce the chocolate chips sminuzzandolo with a knife.
  2. In a small saucepan heat over low heat the chocolate and water, taking care to stir every now and then.
  3. Once you have melted the chocolate, add the sugar and stir until even this will not be completely dissolved. Last add the sieved cocoa powder.
  4. Remove from the heat and filtered a first time, compound chocolate with a meshed strainer. When the mixture has cooled down, filter it a second time and then add the alcohol.
  5. Mix well and filled the chocolate liqueur in a bottle.
  6. Let it sit for 30 days before so as to reduce the alcohol content.

How to recycle chocolate Easter eggs: ideas for all tastes

We have explained how to store chocolate long to avoid eating it all at once. If, instead, you are among the few able to resist the call of chocolate or simply just feel that you earn a sweet reward, here are some recipes that are for you.

Of course, the way that you choose to recycle the chocolate depends on the type of eggs which have received (white, milk, dark chocolate or Kinder), but also by your style of life, imposed or consciously chosen. So here are some tips divided into:

  • Recipes with fruit

  • Recipes of the tradition

  • Your ice cream recipe

  • Recipes with milk chocolate

Recipes with fruit: fruit skewers and chocolate-covered

The pairing of red fruit and chocolate is unbeatable, not to speak of the bitter orange and is combined with the unmistakable taste of dark chocolate... in Short, the mix of this type are wasted and, after the binges of the holidays, are also a remedy for the sense of guilt. The fruit must be eaten 5 times a day? Add a pinch of chocolate, and go!

preparazione Preparation

Riposo Rest

Quantità Portions

Difficoltà Difficulty

10 minutes

20 minutes

8 people

low

Spiedini di frutta al cioccolato

Ingredients

  • 220 grams of chocolate with 70% minimum cocoa
  • Fruit to taste: strawberries, red fruits, kiwi

Proceedings

Washes, peels and cuts the fruit into small pieces, then infilzali on a toothpick. Dip the skewers in the melted chocolate in a bain-marie so as to completely cover the fruit. Cook the sticks on baking paper to cool. If you do not consume them immediately, store in the fridge and estraili a few minutes before serving.

Recipes with fruit: mousse with chocolate and strawberries

preparazione Preparation

Riposo Rest

Quantità Portions

Difficoltà Difficulty

20 minutes

2 hours in the fridge, or in freezer for 20 minutes

8 people

low

Spiedini di frutta al cioccolato

Ingredients

  • 300 g of dark chocolate
  • 250 g of strawberries
  • 150 g of biscuits and cereals
  • 2 eggs and 1 egg white
  • 40 g of butter
  • 4 tablespoons rum
  • Milk
  • Icing sugar

Proceedings

  1. While the butter melts in a bain-marie, finely crumbled biscuits. Then add the butter to the biscuits in a bowl and mix with a wooden spoon.
  2. Line the base of a springform cake mould with baking paper, pour the mixture and press well to form a compact layer. Finally, put to rest the base in the refrigerator.
  3. Break the chocolate in pieces and melt in a bain-marie on a low heat with a few tablespoons of milk. When completely melted, take from the fire.
  4. Pour the rum into the chocolate and add, one at a time, the two egg yolks. Apart whisk the three egg whites and incorporate them to the chocolate mixture, stirring from the bottom to the top.
  5. Pour everything in the mold, distributing it evenly, and leave the sweet to cool in the refrigerator for about 2 hours or in the freezer for 20 minutes.
  6. Washed, cleaned, cut in half lengthwise strawberries. Arrange them on the cake, sprinkle with icing sugar and serve.

Recipes of the tradition: the zuccotto toscano and the nougat of the dead

Maybe we thought a little bit, and now that you have the chocolate from the recycle around the house, you have an excellent excuse to put you to the test with the implementation of some of the traditional recipes. We have selected the zuccotto toscano and the nougat of the dead, the cakes more elaborate than those suggested so far but of sure effect. In addition, both contain enough chocolate to reduce considerably your stock for easter.

Zuccotto toscano

Spiedini di frutta al cioccolato

The zuccotto toscano, or zuccotto, the florentine, is a classic of Italian pastry: it is an old fashioned parfait, created by Bernardo Buontalenti. This architect, sculptor, painter, military engineer, and stage designer, was also the inventor of the ice cream, or better, of the parfait.

Buontalenti had assumed that the snow and ice, then stored in pits, exposed to the north could serve not only to create sorbets, but also to freeze a sweet cream. The zuccotto toscano was born as a dessert based on fresh ingredients: sponge cake, ricotta cheese, cream and cocoa. You can eat after a rest in the fridge or stored in the freezer in version zuccotto ice-cream. On Saffron-Yellow the best recipe of the Zuccotto toscano.

Nougat of the dead

Spiedini di frutta al cioccolato

The nougat of the dead is a dessert typical of naples that offers while in the vicinity of all saints ' day but it is not for the hearts weak. The amount of chocolate in this cake is for true lovers of the black gold. The original recipe requires the use of the cream alba that can be replaced by spreadable hazelnut cream. We ChiaraPassion the recipe of the nougat of the dead.

Recipe of chocolate ice cream without ice cream maker

preparazione Preparation

Riposo Rest

Quantità Portions

Difficoltà Difficulty

20 minutes + 1 processing every 40 minutes to 3 hours

5 hours

8 servings

Media

Gelato al cioccolato

Ingredients

  • 500 ml of whole milk. For those who are intolerant to gluten, lactose or vegan, you can replace the whole milk with soy or rice. In this case, however, add the cream soy the result is creamy
  • 5 egg yolks
  • 120 g of sugar
  • 120 g of dark chocolate
  • 1 pod of vanilla

Proceedings

  1. Before you start, put a pot to cool in the freezer for at least two hours.
  2. Start chopping 120 g of dark chocolate and heating the milk in a saucepan, with the vanilla, until it comes to a boil.
  3. In a bowl mix sugar and egg yolks until the mixture is uniform. Combined with the cream, and the milk slowly filtered, and continue to stir.
  4. Heat this mixture in a saucepan until it boils, then Remove from the heat and add the chocolate. Let cool the chocolate, stirring occasionally.
  5. When the cream will have cooled enough, pour it in the pot of steel recovered from the freezer and put in the freezer. Stir the mixture every 40 minutes for the first 3 hours. Especially the first times you will draw the pot to mix, break well ice crystals so as to obtain an ice-cream more creamy.
  6. Let it rest in the fridge for at least 5 hours before serving.

The cake with the milk chocolate, you can do it!

Even if the recipes with dark chocolate are the majority and you received only eggs with the milk, don't despair! Also this type of chocolate is suitable to be recycled, here is our proposal.

preparazione Preparation

cottura Cooking

Quantità Portions

Difficoltà Difficulty

15 minutes

30 minutes

8 people

Low

Torta di cioccolato al latte

Ingredients

  • 5 eggs
  • 100 grams of flour
  • 200 gr of milk chocolate
  • 150 grams of sugar
  • 100 gr of butter
  • a pinch of salt
  • a teaspoon of baking powder for cakes

Proceedings

  1. Melt the chocolate in a bain-marie in a saucepan together with the butter and leave to cool.
  2. Divide egg whites and egg yolks and work them with the sugar until the mixture is frothy. Add to the mixture the chocolate, now cold, and the flour sifted with the baking powder.
  3. Whip the egg whites with the pinch of salt and add gently to the dough.
  4. Grease and flour a baking sheet and bake in the oven already hot at 180 degrees for 30 minutes.
  5. Serve the cake after it has cooled and sprinkle with icing sugar.

Recipes for vegan and gluten-free

Those who do not want or can not eat animal products of any kind, begin now to find desserts without eggs, without milk and honey in the supermarkets. Even people with celiac disease have a hard time to find sweets for them and then we propose some recipes to satisfy those who follow these diets.

At the bottom is easy: take classic recipes and use some of the devices: choose the cocoa, organic flour, extra virgin olive oil or corn flour, replaced the sugar with fructose, and the butter with vegetable margarine, cow's milk with soy, almond or rice.

Chocolate salami for vegans

preparazione Preparation

Riposo Rest

Quantità Portions

Difficoltà Difficulty

15 minutes

1 night

8 people

Low

Salame di cioccolato vegani

Ingredients

  • 120 gr of vegetable milk to the natural (soy, rice, almond)
  • 150 gr of dark chocolate 50%
  • 40 gr of corn oil
  • 120 gr of tea biscuits vegan
  • 80 grams roasted hazelnuts chopped coarsely

Proceedings

  1. Coarsely chop the chocolate and melt together with the milk: the flame must be very low or, melt in a bain-marie.
  2. Once completely dissolved, remove the mixture from the heat and add the oil.
  3. Break up the biscuits with your hands and add to the melted chocolate along with the hazelnuts.
  4. Now give the mixture the shape you prefer by hand or using a mould. In any case, wrap it with parchment paper sprinkled with powdered sugar.
  5. Store it in the freezer for a night. Serve cut in slices.

Cake chocolate and pear vegan

preparazione Preparation

cottura Cooking

Quantità Portions

Difficoltà Difficulty

25 minutes

30 minutes

8 people

Low

Torta di cioccolato e pere vegani

Ingredients:

  • 200 gr of whole wheat flour
  • 50 gr of white flour
  • 120 gr of cane sugar
  • 75 grams of cocoa powder
  • 400 ml of vegetable milk
  • 2 pears
  • 1 sachet of yeast for cakes
  • a cinnamon stick

Proceedings

  1. Wash, peel and cut the pears into cubes. Roll the cubes in sugar cane so that they are well covered.
  2. Put the flour, cocoa, baking powder and sugar in a bowl and mix well. Then add the milk and mix well.
  3. Pour the dough into a baking sheet lined with parchment paper and place the cubes of pear into the batter, leaving a few on the surface.
  4. Bake in a static oven heat to 180°-200°C for 30 minutes. Let cool, decorate with chopped chocolate or with powdered sugar and serve.

Chocolate truffles, gluten-free

preparazione Preparation

Riposo Rest

Quantità Portions

Difficoltà Difficulty

15 minutes

12 hours

25 truffles

Media

Tartufini al cioccolato senza glutine

Ingredients

  • 250 gr of dark chocolate 70%
  • 100 ml of liquid cream for cakes
  • 20 grams of sugar
  • 20 gr of bitter cocoa powder
  • 20 gr of icing sugar
  • a knob of butter or margarine

Proceedings

  1. Heat in a saucepan the cream, sugar, and butter. When the mixture is homogenous and to a boil, remove from heat and spezzettateci inside the chocolate.
  2. Stir until the chocolate has completely melted and the mixture is free of lumps.
  3. Let cool, then cover the pan with a sheet of aluminum foil and put it in the fridge for at least 12 hours.
  4. From the compound the cold (and hardened), remove small amount of dough in the cocoa with a spoon to form balls, by heating and shaping the dough with your hands.
  5. Pour the cocoa powder and the icing sugar on the floor and roll the balls obtained. Store the truffles obtained in fridge and remove 10 minutes before serving.

Chocolate cake without gluten

This cake will keep in refrigerator for up to 2 days before the cream starts to lose consistency. The base can be prepared 24 hours in advance.

preparazione Preparation

cottura Cooking

Riposo Rest

Quantità Portions

Difficoltà Difficulty

20 minutes

55 minutes

2 hours

8 people

Media


Ingredients

  • 300 gr of dark chocolate 70%
  • 225 gr of sugar cane
  • 175 ml hot water
  • 225 grams of butter
  • 6 eggs
  • 1 teaspoon of coffee
  • 2 teaspoons pure vanilla extract pure
  • 200 ml of fresh cream
  • fresh fruit

Proceedings

  1. Preheat the oven to 180 degrees and chop finely the chocolate.
  2. With the help of a food processor, mix the chopped chocolate with the sugar, the boiling water, the butter, the egg yolks, the teaspoon of coffee and the vanilla extract.
  3. Whisk the egg whites until stiff and add to mixture, stirring slowly from the bottom to the top.
  4. Pour into the pan lined with parchment paper and bake for 55 minutes, checking the cooking with a toothpick. Once cooled, let sit the cake tin in the fridge for 2 hours.
  5. Remove the cake from the mold, placed on a serving dish. Whip the cream, spalmatela on the surface and decorated with fruit.

How to recycle dove

And if, instead of advancing from the festival of easter is the dove? No problem! After all these recipes for you to dispose of the chocolate, here are two easy recipes to recycle the dove of Easter.

Crumbled colomba with limoncello cream

preparazione Preparation

cottura Cooking

Riposo Rest

Quantità Portions

Difficoltà Difficulty

25 minutes

20 minutes

2 hours + 2 hours

10 people

Media

Sbriciolata di colomba

Ingredients

  • 500 gr of a dove

For the Limoncello cream:

  • 200 gr of egg yolks
  • 200 grams of sugar
  • 180 gr butter
  • 100 ml of limoncello
  • 16 gr of gelatin
  • 50 ml of cream

Proceedings

  1. First of all, slice the dove, chop the slices and use them to line a cake tin lined with baking paper.
  2. Now prepare the limoncello cream: soak the gelatine leaves in cold water for 10 minutes and squeeze. Heat the cream in a small saucepan, remove from the fire, add the gelatine and mix until it is completely dissolved. Let cool.
  3. In the meantime, work the sugar and the egg yolks until the mixture is puffed and fluffy. Combined with the cream the melted butter and cooled, the limoncello and the cream working after each addition.
  4. Let cool the cream in a bowl covered with plastic wrap and then allow it to cool and harden completely in the refrigerator.
  5. Once cold mix the cream with the food processor and pour on the base of the dove. Cover with the remaining dove crumbled. Bake the crumble in the preheated oven stand at 180° for about 20 minutes (or until golden), then take it out and leave to cool completely. In the last past the cake in the refrigerator for a couple of hours for it to harden.

Mille-feuille of dove chocolate

preparazione Preparation

cottura Cooking

Quantità Portions

Difficoltà Difficulty

20 minutes

5 minutes

4 people

Low

The mille-feuille of a dove with ricotta cream and drops of chocolate is a sweet that is simple and delicious, ideal to recycle all the sweet advanced to Easter. Also, if you want, you can add small red fruits or fruit pieces in the cream cheese.

Spiedini di frutta al cioccolato

Ingredients

  • 500 gr of a dove
  • 300 gr of ricotta from the cow
  • 80 gr of sugar
  • 80 gr of chocolate drops

Proceedings

  1. The first thing to cut the dove in slices about 6 mm thick and cut out discs with a pastry rings round. Heated a non-stick pan or a griddle and toast the discs on both sides.
  2. In a bowl, blend ricotta and sugar, then add the chocolate drops.
  3. Create turrets, alternating the discs of the dove to the ricotta cream and dust with icing sugar.

Photo credits

Photo credits for truffles, cake chocolate milk: Freepik

Photo credit to crumble dove, cake, chocolate and pears: Saffron Yellow

Photo credit for chocolate salami: A woman

Photo credit ice-cream chocolate: Ode to wine

Photo credit for liquor chocolate: Ricette.com


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