Easter is a much-awaited holiday for families to spend time together or go to local events. But for the kids and young at heart, sweet treats are the star of this festive occasion. So here’s a double treat of Easter dessert recipes—Easter chocolate eggs and Easter cookies—you can make to cap off fun egg hunts and Easter parties.
Easter Chocolate Egg Recipe
Eggs have long been an ancient symbol of new life, hence its connection to Easter. Some also believed that eating eggs during the Lenten season is forbidden, so people would eat decorated eggs to mark the end of the fasting period.
But it was only in the early 19th century when handmade chocolates shaped into eggs became part of the Easter tradition. At that time, producers can only make solid chocolate eggs as they do not have the means to make hollow ones.
Several Easters and chocolate gifts later, moulded chocolates are now easy to make even at home. With plastic and silicone moulds now available, you can make these Easter desserts using your favourite chocolate bar or flavouring. Give our recipe a go and use your moulded treats to reward little egg-hunting champions.
- Glass bowl (bottom of the bowl should securely fit the top of the saucepan)
- Digital weighing scale
- Silicone spatula
- Chef’s knife
- Paring knife
- Cutting board
- Chocolate moulds
- Food-safe paint brush
- Baking sheet or tray
- 600g semi-sweet or dark chocolate, chopped
- 180ml heavy cream
- 60g unsalted butter
- Candies for filling moulded egg shells
- Fill the saucepan with enough water then let it simmer over medium to low heat.
- Place the chopped chocolate and cream in a glass bowl then place it on top of your pot of simmering water. Make sure the bottom of your bowl is not touching the water. Stir the mixture occasionally until completely melted and smooth.
- Carefully remove the glass bowl from the heat and stir in the butter. Set aside a small amount of melted chocolate for putting the egg shells together later.
- Using a spoon, pour a small amount of melted chocolate into your mould. Swirl the mixture around and make sure the entire mould is covered with chocolate using a food-safe paint brush.
- Tap out any excess chocolate then transfer your mould to a baking sheet. Chill in the fridge until set.
- When firm, turn the mould upside-down then gently flex each to pop the egg halves out. Fill one egg shell with your choice of candies. Smear a bit of the reserved melted chocolate onto the lip of the other egg shell then press the two halves together. Let the eggs set in the fridge for a few minutes.
- Wrap your moulded chocolate in coloured foil or ribbon and give them as presents or prizes for your Easter parties.
- Alternatively, you can use smaller egg moulds and make solid chocolate candies.
Bunny-Shaped Butter Cookies
Legend has it that the Easter bunny originated from a German tradition. Similar to Santa with his milk and cookies, German children would create makeshift nests so the rabbits can leave them coloured eggs on Easter Sunday.
In Australia however, the rabbit is not considered an Easter icon due to its tendency to destroy crops. So in place of the bunny, the bilby, an endangered rabbit-eared marsupial, is used to symbolise Easter.
Whether you are celebrating Easter with a bunny or bilby, both are adorable when used as inspiration for your Easter cookies. This basic butter cookie recipe is a good addition to your baking repertoire as you can mix in other flavourings like ground ginger or almond extract to make assorted treats.
- Digital weighing scale
- Measuring spoons
- Mixing bowls
- Silicone spatula or wooden spoon
- Rolling pin
- Bunny-shaped cookie cutters
- Baking sheets or trays
- Parchment paper
- Cooling rack
- 156g unsalted butter, softened and diced
- 99g white sugar
- 195g all-purpose flour, sifted plus extra for dusting
- 1 large egg yolk
- 1 tsp pure vanilla extract
- Put the butter, sugar, and flour in a large mixing bowl. Mix the ingredients together using your fingers to make a mixture that look like bread crumbs. Alternatively, you can pulse-blend them using a food processor.
- Add the egg yolk and vanilla extract to the mixture to form a dough. If the dough is too sticky or soft to be rolled out, wrap it in plastic wrap first then place it in the fridge for a few minutes. Meanwhile preheat your oven to 180C and have baking sheets lined with parchment paper.
- Once workable, turn out your dough onto a lightly floured bench and knead it briefly until smooth. Use a rolling pin to roll it out to a thickness of about ¼ inches or 5mm.
- Cut the dough into shapes using cookie cutters. Re-roll your dough to the same thickness and continue forming it into shapes until all the dough is used.
- Transfer your shaped dough onto the baking sheet and bake for 12 to 15 minutes or until golden brown at the edges.
- Let the baked cookies cool on the tray until they are firm enough to be transferred to the cooling rack. Once cooled you can enjoy them as is or fill them with coloured icing.
- These cookies will keep well in an airtight container for five days.