If you have any leftover Easter chocolate lying around, don’t let it go to waste! Instead, try out these five creative and delicious recipes from Ocado that will transform your chocolate into something new and tasty.
From White Chocolate Rocky Road Cake to Cherry and Chocolate Focaccia, there are plenty of ways to enjoy your leftover Easter treats whether you are looking for gluten-free, vegan and simply waste-reducing recipes. At any other time of the year, you can swap leftover Easter chocolate for good-quality cooking chocolate.
Gluten-Free Chocolate Chip Flapjacks
For those looking for a gluten-free option that only requires a small amount of leftover chocolate, these flapjacks are a delicious snack and can be made with or without dairy products.
Prep time: 15 mins / Cook time: 25 mins
Makes 24 squares
- 200g dairy-free spread
- 200g light muscovado sugar
- 5 tbsp golden syrup
- 325g rolled oats
- 1 good handful of raisins
- 4 tbsp dairy-free chocolate chips or chopped leftover Easter chocolate, plus extra to serve (optional)
1. Preheat the oven to 180C/160C fan/gas4. Melt the butter, sugar and syrup in a pan, then stir through the oats, raisins and chocolate. Press into a 20cm x 30cm tin and bake for 20-25 mins.
2. Remove and allow to cool before cutting, then feel free to melt down and drizzle some more Easter chocolate on top.
Cherry and Chocolate Focaccia
This minimal-effort bread is a flavourful tear-and-share treat that your friends and family will love.
Prep time: 30 mins / Cook time: 30 mins
- 660g strong white bread flour
- ½ tsp dry yeast
- 2 tsp caster sugar, plus 2tbsp for topping
- 2½ tsp fine salt
- 3½ tbsp extra virgin olive oil, plus extra for greasing
- 70g dark chocolate or leftover Easter chocolate (70% cocoa solids or less, vegan if required), chopped
- 400g cherries, halved and stoned (fresh or thawed)
- 1 tbsp demerara sugar, for sprinkling
- 1 pinch sea salt flakes, for sprinkling
1. Make the dough the day before. Combine the flour, yeast, 2tsp sugar and 2tsp salt in a bowl (an electric mixer isn’t necessary for this no-knead recipe). Pour in 500ml tepid water and 1tbsp olive oil and work into a smooth dough, using your hands, until well combined with no lumps of flour left (less than 1 min). It will be very sticky. Drizzle ½tbsp oil on the dough and smooth it over the surface with your hands. Cover the bowl and set aside to prove for 8-12 hrs at room temperature. After 8 hrs it will have grown significantly, becoming light with air bubbles – a sign that it’s ready to use – but it’s fine to leave the dough for up to 12 hrs.
2. Preheat oven to 240°C/220°C fan/gas 9. Line the base of a 40cm x 30cm roasting tin with baking paper. Drizzle a little oil into the tin and use your hands to spread it over the sides and base. Use oiled hands to ease the dough out of the bowl into the tin and stretch it out to fill the tin. Scatter with the chocolate, pushing it into the dough. Cover with a clean tea towel and prove for 1 hr.
3. Grease your hands and push your fingers into the dough to make large dimples. Scatter over the cherries; push half into the dough and leave the rest on the surface. Stir 1 tbsp caster sugar and ½tsp salt in a jug with 2 tbsp each of olive oil and tepid water. When the sugar has dissolved, pour over the focaccia and immediately bake in the top half of the oven for 25-30 mins.
4. Combine 1 tbsp each of caster sugar and tepid water, brush over the focaccia, then sprinkle with demerara and sea salt. Cool for 10 mins in the tin then move to a wire rack. It’s best eaten on the day, warm or at room temperature.
Vegan Chocolate Mousse
This recipe is the perfect plant-based option for those with a larger amount of chocolate to put to good use. With a chilli kick, the mousse can be topped with a variety of ingredients such as pomegranate or mango slices – or even more chocolate pieces!
Prep time: 25 mins / Cook time: 5 mins
- 350g 85% vegan dark chocolate or leftover Easter chocolate, broken into pieces, 50g grated and set aside
- 1 pinch hot chilli powder
- 250ml aquafaba from organic tinned chickpeas (approx. 2 tins’ worth)
- 1 tsp lemon juice
- 60g golden caster sugar
- 200ml coconut cream
- 1 tsp maple syrup
1. In a glass bowl set over a pan of simmering water (or microwaved in 30 sec bursts), melt 300g of the chocolate until smooth, then set aside to cool. Once cool, stir in the chilli powder.
2. Place the aquafaba and lemon juice in a large bowl and using electric beaters (or a standing mixer) whip until stiff peaks form. This might take up to 15 mins.
3. Once the mixture reaches stiff peaks, start adding the sugar 1 tbsp at a time, whisking continuously.
4. Now, using a large metal spoon, fold ¼ of the melted chocolate into the aquafaba quickly. Then, gently fold in the rest until just combined.
5. Transfer the mousse to 8 glasses, give each glass a gentle stir with a teaspoon or toothpick to ensure even setting, then transfer to the fridge and chill for a minimum of 4 hours or ideally overnight.
6. Just before serving, place the coconut cream in a bowl and whisk with the maple syrup until thick. Dollop a tablespoon of the cream onto each glass of mousse, then scatter over some of the reserved grated chocolate. Serve and enjoy.
Triple Chocolate Cheesecake with Cornflake Brittle
This cheesecake comes with an extra crunch, and uses white, milk, and dark chocolate for triple the flavour!
Prep time: 20 mins (+ extra setting time) / Cook time: 60 mins
- 540g milk chocolate or leftover Easter chocolate, broken up
- 240g cornflakes
- 360g soft cheese
- 440ml double cream
- 180g white chocolate or leftover Easter chocolate, broken up
- 110g 70% dark chocolate or leftover Easter chocolate, broken up
- 25g unsalted butter
1. To make the base, put 240g milk chocolate in a heatproof bowl and place over a pan that’s about a third full of simmering water (don’t let the bowl touch the water). Stir the chocolate over the heat until almost melted; remove from the heat and keep stirring with a spatula until fully liquid. Cool for 1 min, then combine with 140g cornflakes; mix well, then press into a lined 23cm cake tin. Leave to set in the fridge for at least 30 mins.
2. Line a baking tray with baking paper. Make the brittle topping by melting 200g milk chocolate, as before, and mixing with 100g cornflakes. When combined, spread on the tray and leave to set for 30 mins (pop it in the fridge if it’s a hot day). Once set, break the brittle into chunks.
3. To make the first layer, melt 100g milk chocolate, as before, then add to a deep bowl along with 180g soft cheese. Use an electric hand whisk to combine (if you don’t have an electric whisk, bring the cheese to room temperature before beating to make it easier). In a separate bowl, whisk 160ml double cream to soft peaks, then fold into the cheese mixture. Spread over the set base, smoothing it out as much as possible. Return to the fridge and leave to set for 30 mins-1 hr.
4. For the second layer, repeat step 3, this time using the white chocolate, 180g soft cheese and 180ml double cream.
5. For the third layer, put the dark chocolate and butter in a deep bowl. In a small saucepan, warm 100ml double cream over low heat until just simmering. Pour the hot cream over the chocolate and butter, leave for 30 secs, and then whisk until combined; it should be smooth, silky and shiny. Cool for 1 min, then pour over the set cheesecake. Decorate with the cornflake brittle, return to the fridge and leave to set for 30 mins-1 hr.
White Chocolate Rocky Road Cake
With no oven required, this simple but delicious rocky road cake is the answer to your leftover white chocolate easter eggs.
Prep time: 20 mins
- 85g salted butter
- 2 tbsp golden syrup
- 110g white chocolate or chocolate chips or leftover Easter chocolate
- 1 tbsp cocoa powder
- 200g digestive biscuits
- 50g mini marshmallows
- 50g dried cranberries
- 100g Maltesers
1. Line a 450g loaf tin with cling film.
2. In a small saucepan, melt the butter with the syrup and white chocolate, then stir in the cocoa powder and remove from the heat.
3. Crush the biscuits and the Maltesers into small pieces then add them to the chocolate mixture and stir to combine well. Stir in the marshmallows and dried cranberries.
4. Press the mixture into the prepared loaf tin and place in the fridge to set (approx. 2 hours or preferably overnight). When ready, invert the tin onto a serving platter, peel off the cling film then slice and enjoy.
For more chocolate recipes, visit Ocado