Happy Easter! - Dark Chocolate & Hokey Pokey, Strawberry Flavoured White Chocolate and Choc Mint Hearts

Happy Easter Dear Readers!
.. bit late I know :p

I bet you are sick to death of seeing cupcakes, well they have been on holiday with me for the last few days whilst I went back home.

On Wednesday it dawned on me.. Thursday night I was driving home to visit my family and still haven't made any Easter Goodies! I thought to myself.. "OH CRAP!".. I'd already promised my family that they would be receiving hand made goodies so I couldn't go back on that now.

I panicked.. At lunch I raced to Robins Kitchen at Mt Ommaney and they were completely sold out of Egg Moulds. I knew that I should have bought some 2 weeks ago! *Face Palm*. After work I was supposed to get home early because Mr. BB needed to use my car.. I was naughty and raced to Spotlight Indooroopilly, my heart sunk to see the ravaged shelves. There was nothing left!

I gave up and decided to just buy some store bought Easter presents. I went for 1 last look around for ribbons and other nick nacks only to find some heart shaped bath bomb moulds.. I was SAVED!

I was also making some ensaymada that night for my Mum so I knew that it was going to be a long night of goody making.

I started by making some hokey pokey. I'd always wanted to know how to make it until I was watching Nigella one day. Here is her recipe put to use.

Dark Chocolate Hokey Pokey Easter 'Eggs'

Makes 4

INGREDIENTS
200g Dark Cooking Chocolate

200g Castor Sugar

120g Golden Syrup/Treacle

3 Tsp of Bicarbonate of Soda

Method

Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup – this will take 3 minutes or so

Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold.

Turn this immediately onto a piece of reusable baking parchment or greased foil.

Leave until set and then bash at it, so that it splinters into many glinting pieces.

Once set, melt your chocolate in a bowl over simmering water.

Once melted use a paintbrush to coat the inside of your mould.

Stir in the hokey pokey with the remaining melted chocolate.

Spoon into molds and refrigerate for 20 minutes until set.

Strawberries and Cream 'Eggs'

Makes 2

INGREDIENTS

200g White Cooking Chocolate
1 tsp Strawberry oil- Not Essence

METHOD

I was running out of time as I made these ones the morning before I left so I melted my chocolate in the microwave stopping and stirring at 10 second intervals until fully melted.
Stir in strawberry oil and pour into moulds.

Refrigerate for 20 minutes or until set.



Dark Chocolate and Peppermint Easter 'Eggs'

Makes 2

INGREDIENTS

200g White Cooking Chocolate
1 tsp Peppermint oil- Not Essence

METHOD

Melt in microwave stirring at 10 second intervals until melted. Stir in peppermint oil and pour into moulds.

Refrigerate for 20 minutes or until set.


I bought some noodle boxes from spotlight 4 for $3.99 and stuffed them with crepe paper along with some goodies - eggs, chickies and my yummy chocolates.

How does this compare to overly priced, store bought eggs? I don't know about you but I love things from the heart.. :D

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