Chocolate Easter Bowls Food

CANDY-FILLED CHOCOLATE EASTER EGG

Steps:

• Using a 2-pound plastic Easter egg chocolate candy mold as a guide, cut the cake to fit inside the base of the mold; set aside (discard the extra cake). Refrigerate the mold to chill, about 15 minutes.
• Put half the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted, about 3 minutes. Add the remaining chocolate and continue to stir until smooth; this will result in a tempered chocolate that will set hard. Transfer 3/4 cup of the chocolate to a small bowl; set aside.
• Swirl half the remaining chocolate inside the mold to coat completely. Refrigerate until set, about 15 minutes. Repeat with the other half of the chocolate, swirling to create a thick layer; refrigerate for 15 minutes.
• Fill the egg with the candy. Top with the cake cutout and press down firmly so the cake is flush with the mold (trim away any extra cake with a serrated knife).
• Microwave the reserved chocolate to remelt if needed, then measure out 1/2 cup. Spread the chocolate over the cake with a spatula to cover completely. Refrigerate until set, at least 30 minutes.
• Invert the egg onto a serving platter or cake stand; remove the mold. Microwave the remaining chocolate to remelt if needed, then transfer to a piping bag with a small round tip. Use the chocolate to attach candies to the outside of the egg. Chill until ready to serve.
• Serve the egg with a big spoon or meat mallet and encourage guests to crack it open and watch the candy pour out.

EASTER EGG BROWNIES

Steps:

• Put the butter and the chocolate in a medium-sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30 sec intervals until melted. Leave the melted chocolate mixture to cool to room temperature.
• Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil - one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help you lift it out later.
• Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 mins or until they look thick and creamy and have doubled in size.
• Pour the cooled chocolate mixture over the egg mixture, then gently fold together.
• Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula just until everything is fully combined, try not to over-mix.
• Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Put in the middle of the oven and bake for 20 minutes.
• Meanwhile, cut the fondant filled eggs in half and set aside then place the mini eggs into a pestle and mortar. Crush a few of the mini eggs but leave some whole. After 20 mins take the brownie out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini eggs too then put it back in the oven for a further 5 mins.
• Once baked, top with the remaining mini eggs, leave to cool completely then place in the fridge for about 1hr to firm up. Lift it out of the tin using the strips of baking paper and cut into squares to serve. Decorate with little Easter chicks if you like.