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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.

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.

Momofuku's steamed buns

After-dinner mint biscuits


Remember after-dinner mints? The wafer-thin store-bought versions were slipped onto saucers, still in their individual wrappers, and served with coffee at the end of the meal. We've turned them into biscuits - feel free to serve whenever you fancy.

You'll need

260 gm (1¾ cups) plain flour 160 gm (1 cup) pure icing sugar, sieved 50 gm (½ cup) Dutch-process cocoa, sieved 225 gm cold butter, cut into 2cm pieces 1 egg yolk   Peppermint filling 180 gm dark chocolate (56% cocoa solids), finely chopped 160 ml pouring cream 2-4 drops pure peppermint extract (see note), or to taste 3 peppermint candies (optional), crushed

Method

  • 01
  • Process flour, icing sugar, cocoa and a large pinch of sea salt in a food processor to combine, then add butter and pulse until mixture is sand-textured. Add yolk and process until mixture comes together. Turn out onto a work surface and gently knead to come together. Form into a rough cylinder and roll until smooth and 5cm in diameter. Wrap in plastic wrap and refrigerate until chilled and firm (1 hour).
  • 02
  • Preheat oven to 180C. Unwrap dough and cut into 5mm-thick slices. Place on 2 oven trays lined with baking paper (leaving about 3cm between each biscuit) and bake until biscuit edges are firm (10-12 minutes; swap trays halfway through cooking). Cool slightly on trays, then transfer to a wire rack to cool completely.
  • 03
  • For peppermint filling, place chocolate in a bowl and set aside. Bring cream to the simmer in a small saucepan over medium heat. Pour over chocolate, set aside to melt chocolate (5 minutes), then stir until smooth. Add peppermint extract, set aside to cool to spreading consistency, then stir in crushed peppermint. Spoon a little of the peppermint filling onto half the biscuits, sandwich with remaining biscuits, set aside to set (15 minutes) and serve. Biscuits will keep stored in an airtight container for 3 days.

Note Peppermint extract is a a natural extract rather than a synthetic essence, and it has a pure clean flavour. It's available from specialist cake supply shops and delicatessens.


At A Glance

  • Serves 10 people
Easter
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All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

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At A Glance

  • Serves 10 people

Featured in

Jul 2013

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