KAROO NEWS - I have always loved working with chocolate (and eating it!), and decided to think up some simple ideas for Easter that don’t involve using fancy moulds or unusual ingredients, and that children will enjoy making.
Easter silhouettes and coconut cream eggs are the results of some playing around in my kitchen at the weekend, using just a few simple ingredients and wax wrap.
Coconut Cream Eggs- a creamy coconut filling smothered in chocolate.
- 200g pack coconut (fine or coarse, it doesn’t matter)
- 385g tin condensed milk
- 200g cooking chocolate
Prepare two large plates or trays, each lined with a sheet of wax wrap (waxy side up).
In a large microwave-proof bowl, mix the coconut and condensed milk together, and cook on high for one minute, then mix well again.
Next comes the messy part! Take a large spoonful of the mixture (slightly bigger than a golf ball) and roll it into a ball, then flatten at the ends to look like an egg. Put it on the tray, and continue until all the mixture is used up.
Melt the chocolate in a large bowl (see hint below), and when it is smooth, balance an egg on two forks and roll the egg around in the chocolate until it is completely covered. Lift it out with the forks, allowing excess chocolate to drain off back into the bowl, and place on the wax wrap.
Put in the fridge for about half an hour for the chocolate to set.
Variations: colour some of the coconut mix with a few drops of food colouring, or add some flavouring essence. Peppermint works very well. For a special treat, use caramel condensed milk.
Hint for melting chocolate: break the chocolate into squares, and heat on 50% power for 2 minutes, the stir. Heat on 50% for a further 30 seconds, and stir again. As microwave ovens vary, repeat for 30 seconds at a time until it is smooth. Don’t overcook, or it will become hard and grainy.
Easter silhouettes
- 200g cooking chocolate
- Assorted sprinkles –can also use cherries, nuts, raisins, mini marshmallows.
- Cut a piece of wax wrap to fit a large tray (must be able to fit in the fridge)
On the non-shiny side of the wax wrap, sketch a few Easter designs such as bunnies (about 10cm high), baskets and eggs. If you prefer, trace pictures from a colouring book. Turn the paper over and place, shiny side up, on the tray. Have the sprinkles and any other decorations at hand.
Melt the chocolate, and using a teaspoon, gently pour the chocolate inside the lines of your shapes. Use the tip of the spoon to push the chocolate to the edges- it is easier than it sounds!
As soon as each shape is filled, decorate with the sprinkles.
When all the chocolate is finished, put the tray in the fridge for about 10 minutes for the chocolate to set. If you still have chocolate left, try making some letters, or coating and decorating plain biscuits!
PS If you have any disasters with the shapes, just remelt the chocolate and start again!
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