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Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Alfajores payes


Alfajores are shortbread biscuits that are either dusted with icing sugar, or filled with dulce de leche, then stacked and coated in chocolate or white icing. You'll need to begin this recipe a day ahead.

You'll need

300 gm (2 cups) plain flour, sieved 40 gm (¼ cup) pure icing sugar, sieved 250 gm cold unsalted butter, diced ¼ tsp ground cinnamon 400 gm tempered melted dark chocolate (65% cocoa solids), to coat (see note)   Dulce de leche 395 gm canned sweetened condensed milk, unopened

Method

  • 01
  • For dulce de leche, place can of condensed milk in a large saucepan, cover with water. Bring to the simmer over medium-high heat, then cook, covered with a weighted lid, over low heat for 3½ hours. Do not uncover or touch can while it cooks as it may burst. Turn off heat, cool completely in liquid before removing can and opening (1-2 hours; do not open can until completely cold). Transfer caramel to a bowl, add ½ tsp sea salt, stir to combine. Set aside. Dulce de leche will keep, refrigerated in an airtight container, indefinitely.
  • 02
  • Process flour, sugar, butter, cinnamon and ¼ tsp fine salt in a food processor until a dough forms, wrap in plastic wrap and refrigerate to rest and firm (20-30 minutes).
  • 03
  • Meanwhile, preheat oven to 180C. Roll dough to 5mm thick on a lightly floured work surface, then cut into rounds using a 6.5cm-diameter cutter (re-roll scraps). Transfer to baking trays lined with baking paper. Refrigerate until chilled (20-30 minutes). Bake until golden (15-20 minutes), cool for 5 minutes on tray, then transfer to a wire rack to cool completely.
  • 04
  • Spread half of the alfajores with dulce de leche and top with remaining biscuits, then stand on a wire rack lined with baking paper. Brush one half and sides of each with chocolate and stand at room temperature until set (overnight), then turn and brush remaining half and stand until chocolate is set (1-2 hours). Biscuits will keep in an airtight container for four days.

Note For tips on tempering chocolate, see our chocolate tempering masterclass.


At A Glance

  • Serves 15 people
Easter
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At A Glance

  • Serves 15 people

Featured in

Oct 2009

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