I got all these 1 pound bunnies for easter, and they arent teh best tasting chocolate, so id like to use them in a recipe, does any1 have any recipes containing a pound of chocolate bunnies?
eating chocolate is not the same as baking chocolate … the sugar/oil ratio is different, and it’ll probably burn. Best if you just grate them, keep it in baggies or tupperware, and sprinkle grated chocolate on desserts/cakes later….
eating chocolate is not the same as baking chocolate … the sugar/oil ratio is different, and it’ll probably burn. Best if you just grate them, keep it in baggies or tupperware, and sprinkle grated chocolate on desserts/cakes later….
References :
This is my favorite chocolate mousse recipe. It calls for dark eating chocolate, but I imagine milk chocolate will be fine too.
Chocolate Mousse Recipe
from http://www.cuisinedumonde.com/chocolate_mousse.html
An ultimate classic dessert this Chocolate Mousse recipe is positively addictive.
4 large egg yolks
5 tablespoons white granulated sugar
160 grams of good dark eating chocolate – Cadbury’s Energy Chocolate
3 tablespoons of strong coffee (liquid)
4 tablespoons of Brandy
1 heaped tablespoon of cocoa powder
125 grams / ½ cup of butter, cubed
4 egg whites
Beat the egg yolks together with four tablespoons of sugar until the mixture is very thick and creamy – approximately 8 minutes. The egg should be very pale and rather like whipped thick cream and double the quantity.
Place the broken up chocolate,coffee and brandy in the top of a double boiler over boiling water and leave until melted. Once melted, stir in the sifted cocoa powder. Add the butter cube by cube and stir until fully absorbed. Remove from the heat.
Add the chocolate mixture slowly to the egg mixture, a little at a time folding gently until thoroughly incorporated and a smooth even brown colour. Cool the mixture completely. In a large bowl whisk the egg whites and remaining tablespoon of white sugar and beat until soft peaksform.
Fold a quarter of the egg white into the cooled chocolate mixture, continue with the remainder of the egg whites using a lift and fold motion.
Pour the mousse into a large serving bowl or 8 parfait glasses. Refrigerate overnight or until set. Serve with whipped cream and fresh berries if desired.
(Serves 8)
References :
http://www.cuisinedumonde.com/chocolate_mousse.html
I would say plan on storing some of them in the fridge (in baggies) for future use. If you have a kitchen scale, this will be easier! Just use part of a bunny and part good baking chocolate – that will hide the flavor. You will be using your bunnies as if you were using milk chocolate chips … same texture and consistency.
Looks like you will be seeing a lot of brownies, chocolate cookies and cakes in your future!
Good luck and hope you have a nice Easter tomorrow!
References :