You can’t have Easter without chocolate, right? Eggs and chocolate, they are the most popular staples of the spring holiday, though if you have children the former tends to last longer than the latter. Given how well received chocolate is this time of year, I have listed some of my family’s favorite chocolate treats. They are ideal desserts to take along to an Easter potluck or to create with your kids while they are home on spring break.
EASY CHOCOLATE MOUSSE
Ingredients:
1/2 cup sugar
1/4 cup water
6 ounces semi-sweet chocolate, chopped
2 eggs
2 cups heavy cream
Directions:
In a medium saucepan, bring the sugar and water to a boil over medium heat, stirring frequently.
Remove the mixture from the heat, and add the chocolate, stirring until melted.
Immediately pour the chocolate mixture into a blender, and add the eggs one at a time, blending after each addition. Pour into a large bowl and chill until cool.
Meanwhile, in another large bowl, beat the heavy cream until stiff peak forms.
Slowly fold the whipped cream into the chocolate mixture then spoon into a serving bowl or individual dessert dishes.
Cover and chill overnight before serving.
FANCY FILLED CHOCOLATE CUPCAKES
Ingredients for Filling:
8 ounces mascarpone cheese, softened
1/2 cup sugar
1 cup peanut butter chips
Ingredients for Cupcakes:
1 box dark chocolate or devils food cake mix
Ingredients listed on box
Ingredients for Icing:
4 ounces semisweet chocolate bar, broken into chunks
1/3 cup plus 1 tablespoon sour cream
Store-bought white frosting
Directions:
For Filling:
In a medium bowl, combine mascarpone cheese and sugar. Stir in chips. Set aside.
For Cupcakes:
Preheat oven to 350 degrees.
Line 24 medium muffin pans with paper liners.
Follow directions on cake mix package.
Fill each muffin liner 2/3 full.
Drop heaping teaspoon of filling on top center of each cupcake.
Bake according to cupcake directions on mix package, usually 23-25 minutes.
Remove from oven.
Allow cupcakes to sit in pans 2 minutes.
Remove cupcakes to rack and cool completely.
For Frosting:
Place chocolate in a medium microwave-safe bowl. Cook at high power 1 minute. Stir; continue cooking at high power 30 seconds. Stir until chocolate is completely melted. Stir sour cream gradually into melted chocolate, mixing until smooth.
Immediately spread over completely cooled cupcakes.
Let stand until chocolate is set, about 15 minutes.
Decorate cupcakes with white icing.
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