Easter eggs: 4 recipes for recycling the chocolate

It is well-known that chocolate Easter eggs are always good to eat and yet, in every household, it sometimes happens that you get so many that you don’t know how to use up all that excess chocolate.

Here are some ideas for recycling the chocolate from your Easter eggs and creating tasty chocolate treats to enjoy at breakfast time or for a tasty after dinner snack. 

Dark chocolate Brownies 

Ingredients for 6 people 

• 2.64 oz of butter + a little extra for greasing the baking tray 
• 5.29 oz of dark chocolate Filicori Zecchini Easter egg
• 6 oz of sugar
• 2.12 oz of flour 
• 2 eggs
• 2.47 oz of walnuts 
• Powdered sugar for decorating
• salt

Method

1. In a thick-based pan, melt the butter, then add the chocolate broken up into pieces and mix well. Blend in the sugar with the help of a whisk, stirring delicately. 
2. To one side, beat the eggs and add them to the other ingredients. Add the flour a little at a time, stirring with the whisk to avoid forming any lumps. Add a pinch of salt and, when the mixture has reached  smooth consistency, add in the finely chopped walnuts. Pour the mixture into a pre-greased baking tin 20×20. 
3. Cook in pre-heated oven at 356° F for 20 minutes, or until  the surface appears glossy and compact. Leave to cool and then cut onto squares. Dust with powdered sugar and serve.  

Ciambellone with chocolate drops 

Another way to recycle the chocolate from your leftover Easter eggs, is to use it to make one of the simplest and most tasty deserts that ever existed: the ciambellone! 

Ingredients for 8 people:

• 7.05 oz of chocolate Easter egg 
• 12.35 oz of cake flour 
• 3 eggs
• 6.35 oz of sugar 
• 1 sachet of yeast for cakes
• 6.76 fl oz of seed oil 
• 2.71 fl oz of milk 
• Flour for preparing the cake tin 
• Butter for preparing the cake tin 

Method

1. In a food mixer, break in the eggs, add the sugar and whisk together until the mix becomes light and fluffy.  Add the oil and keep mixing. Gradually add the flour, if you notice the mixture becoming  too dense, add a little milk. 
2. Dissolve the yeast in a glass with the milk, mix well and pour into the food mixer. Roughly crumble the Easter egg chocolate and add it into the mix, stirring delicately. 
3. Butter and flour a cake tin for ciambellone, pour in the mixture and level it off.  Place it into an oven pre-heated to 356° F and cook for around 40 minutes, but before you remove it from the oven, do the toothpick test: stick the toothpick vertically into the cake, if when you pull it out, there is a little raw mixture sticking to it, you should leave the cake to cook for another 5 minutes. If, on the other hand, it should come out clean, you can turn off the oven and leave the ciambellone inside, with the oven door open, for another 5 minutes.
4. Finally, remove your cake from the oven and leave to cool to room temperature. Remove from the baking tin only once it has cooled completely, so that it doesn’t crumble while cutting. 

Bon bon with chocolate and almonds