I can always tell when Easter is right around the corner by all the shelves filled with chocolate bunnies, candy eggs and other Easter treats.
I used to enjoy two treats in particular; one was Cadbury Egg ‘n’ Spoon Chocolate Mousse. This delightful candy is only available at Easter time, and is fun to eat. It comes in an egg carton that holds four individually wrapped chocolate eggs. With the spoon that is provided one is supposed to ‘crack’ open the egg to scoop out the mousse filling after which the shell can be eaten.
My other favourite candy, regardless of the time of year are Reese’s Peanut Butter Cups. There is something about peanut butter and chocolate mixed together that makes for the perfect palate pleaser, which is funny as I am not a big fan of peanut butter otherwise. Sadly the store bought version is made with milk chocolate which means I am unable to eat them anymore. They are also filled with sugar, which is something I am doing my best to cut out of my diet.
Both of these recipes are very simple and have only three ingredients in each of them. They are great to make ahead of time and chill in the refrigerator until you will be serving/eating them. Also keep in mind that you can make different flavours for the chocolate mousse by adding in peppermint, or orange, or spike it with alcohol for an adult version. The peanut butter can also be swapped for any other kind of nut or seed butter.
I hope you enjoy these treats as much as I do.
Chocolate Mousse Eggs
Makes 4 Cook time: 2 minutes Total time: 1 hour
3/4 Cup dark chocolate
1/2 Cup dark chocolate
1 can coconut milk, chilled for 24 hours
1/2 Tsp vanilla
1. Take chilled coconut milk out and scoop the cream part only into a bowl, whip until light and fluffy. Carefully add 1/2 cup melted chocolate and vanilla. Make sure chocolate is cool otherwise it will melt the whipped cream. Fold into cream until it forms a chocolate mousse. Place back in refrigerator for a few minutes.
2. Take egg molds and line with cling wrap. Spoon in about 2 tbsp of the chocolate mousse into each sides and press down to shape. Push both sided of the molds together to form complete egg; make sure chocolate mousse is touching. Place in freezer for half an hour.
3. Take out egg molds and pop out the chilled mousse.
3. Heat up leftover chocolate in microwave at 30-second intervals. Drop a dollop of melted chocolate onto parchment and push a mousse egg down onto it to stand it up. Place into refrigerator for a few minutes to let set.
4. Once set, remove from refrigerator and spoon melted chocolate over the rest of the egg to cover completely.
9. Place back in refrigerator until hardened. If there is excess chocolate around the bottom carefully cut it off with the back of a spoon that has been heated up.
10. Will keep in refrigerator for a week, but better served fresh.
Peanut Butter Cups
Makes 6 Cook time: 5 minutes Total time: 1 hour
4 Tbsp coconut oil, divided in half
1 Cup dark chocolate
1/2 Cup peanut butter, try to use a natural version
1. Melt chocolate and 2 tbsp coconut oil together in microwave at 30-second intervals until melted.
2. Place two tbsps melted chocolate into pre-lined muffin tin. Place tin in freezer while getting peanut butter ready.
3. Put 2 tbsp coconut oil into 1/2 cup peanut butter and mix to incorporate.
4. Remove muffin tin from freezer and place 1 tbsp peanut butter into middle of each cup, press down gently to smooth out.
5. Add another 2-3 tbsp melted chocolate into cups, depending how much is needed to cover the peanut butter completely.
6. Place back into freezer and chill for an hour or until ready to serve.
7. Tale out of freezer at least 1/2 hour before serving to thaw some.
8. Will last in freezer for 2 months or in refrigerator for 2 weeks.