Easter’s just around the corner and for many it’s a chance to go mad about chocolate. And as there is no such thing as too much of a good thing, here’s a couple of simple recipes to make sure you keep you chocolate count up.
Fudgy Chocolate Peanut Cheesecake Truffles
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Makes 24
Ingredients:
250g cream cheese, cubed and softened
100g dark chocolate, melted
2 tbsp crunchy peanut butter
1 cup plain chocolate biscuit crumbs
¼ cup crushed peanuts
Method:
Combine cream cheese, chocolate, peanut butter and biscuit crumbs in a large mixing bowl.
Roll heaped teaspoons full of mixture into balls, roll in nuts and place onto a lined tray. Chill until firm and then store in a sealed container for up to one week.
Chocolate Caramel Easter Tarts
Makes 24
Ingredients:
250g packet Chocolate Ripple biscuits
90g butter, melted
395g can condensed milk
⅓ cup brown sugar
50g butter, extra
Mini candy-coated chocolate Easter eggs, for decoration
Method:
Process biscuits into fine crumbs. Transfer to a bowl and stir in butter.
Divide crumbs between 24 x 6cm round-bottomed patty pan tins and press firmly into base and sides. Bake at 170°C for 5 minutes. Cool in tins.
Combine condensed milk, brown sugar and butter in a non-stick saucepan and stir over low heat for 10 minutes or until golden, cool to room temperature.
Divide caramel between tart cases and decorate with Easter eggs.
Tips:
The cooked biscuit bases can be fragile once cooked, so, after cooking, press the biscuit bases gently with fingertips or the back of a small teaspoon to flatten in the pans, if necessary, and allow to cool completely before removing.
Caramel can be made up to two days ahead and refrigerated until required. Warm slightly in a microwave to soften before spooning into bases.
