Happy Easter everyone! I thought I would share with you an insight to my foodie weekend so far.
As a serious chocolate lover, I could quite easily say that this is my favourite holiday. During the big day (and weeks before hand), I spend most hours completely dedicated to chocolate. I’ve shared with you my special chocolate recipe before, and also mentioned that I have a secret chocolate recipe. I’m obsessed with making my own chocolate, and this Easter used my secret chocolate recipe to create all sorts Easter treats – even making my own eggs from it.
This year’s creations have given me all sorts of inspiration for future recipes. In the past week I’ve been busy making flavour combinations from amaretto, almonds, caramel and apricots. Although I’m yet to have reached a stage where I can share proper recipes for these, I thought I would share with you my results so far!
I’ve been making my own Easter eggs from scratch for a few years now. I love looking at all of the beautiful designs in the shops, but for me nothing beats the fun of making them myself. This year, I made a variety. My ‘showstopper’ was a dark chocolate egg with a filled shell. I’ve always wanted to make a filled easter egg, however my egg mould this year was too large for that, and would have made something to rich! So instead, my desire led me to create the egg with a filled shell.
The shell was filled with an amaretto truffle and apricot marzipan, which were both made as a result of complete experimentation. I melted my chocolate for the shell, then added the layer of marzipan and truffle into each egg half, and coated with another layer of chocolate to seal them in. When set, I filled one half of the egg with dried apricots and then placed the other egg half on top, fusing them together with a spoonful of melted chocolate.
Although it looks like a normal egg on the outside, I really liked the finished result as it gives you such a surprise after breaking into it!
After my main egg, I made another with a shell filled with salted caramelised nuts, and a third simple egg made entirely from my secret chocolate recipe.
Since making this egg, I’ve seriously fallen in love with caramelised nuts. They are incredibly addictive! So when the eggs were complete, I made some more chocolate, caramelised some more nuts, and transformed them into a crunchy, nutty, butterscotch bar:
Of course, I haven’t quite developed this recipe into a fully blown dessert yet, but I really wanted to share the nut recipe today. Incase you’re making some easter eggs today, are looking to decorate some, or craving something caramel-y, then I thought this recipe could at least guide you or give you some Easter weekend inspiration!
makes about 4 servings
1/2 cup nuts (60-70g depending on types used) – I used walnuts, pecans, macadamias and almonds
1 tbsp maple syrup
1 tsp raw coconut oil
generous pinch salt
1. Add the nuts, maple syrup, coconut oil and salt into a pan on a low-medium heat. Stir all of the ingredients together and heat through for 3-5 minutes, allowing the sauce to bubble and thicken. When a toffee like texture and thickness has developed, remove from the heat. Then, set aside to cool and enjoy on their own, or scatter on top of a freshly melted bar of chocolate, a dessert, or swirl into some ice-cream.
I hope you all have a wonderful rest of your holiday break, and enjoy as much chocolate as you can possibly eat. I’m looking forward to transforming some of my Easter creations into full recipes to share on here!
Let me know what Easter eggs you’ve all been enjoying, and what creations you’ve made so far to celebrate – as I would love to hear!