Easy chocolate recipes to use up leftover Easter eggs

As exciting as it is waking up to find that the Easter bunny has left you a treat or two, by the third chocolate egg it can all get a bit sickly.

The solution? Make the most of your Easter-egg haul and bake up a storm, transforming your chocolate into cakes, cookies, brownies and more. Why not wrap up your home-made creations to give to friends on walks, or bring round a Tupperware of treats to your next garden meet-up?

Below are our favourite chocolate-filled recipes to inspire you – from Stephen Harris’s no-bake marquise to Angela Hartnett’s gluten-free cookies. Of course, you can use chocolate bars to make them if you prefer, but they are especially good for putting the final few shards of a hollow shell to delicious use.

Happy hunting! 

Mini Egg, chocolate brownie and salted caramel tart

Perhaps the nation’s favourite Easter treat, Mini Eggs take a starring role in Paul A Young’s playful chocolate tart with a buttery chocolate-pastry base. 

Tart


Credit: JOAKIM BLOCKSTRÖM

Chocolate and caramel-hazelnut cake

You can’t go wrong with a classic chocolate cake – especially when it’s topped with a nutty, sweet caramel coating, as in this devilishly good version by Diana Henry.

Chocolate cake


Credit: Haarala Hamilton and Valerie Berry

Chocolate marquise with orange-infused custard

Go decadent with Stephen Harris’s rich chocolate marquise with an easy infused custard. It’s easy to make ahead and slice when you’re ready, too. 

Chocolate marquise


Credit: Andrew Twort and Annie Hudson

Chocolate, banana and tahini brownies

Kill two birds with one stone and whip up these addictive brownies using leftover chocolate and browning bananas. They’re ready in just an hour, with only 10 minutes of hands-on prep. 

Brownies


Credit: Dan Jones

Chunky hot-cross-bun chocolate bars

Studded with pieces of hot cross bun, these bars by chocolatier Paul A Young are the perfect Easter treat to whip up for elevensies – and a great use for soon-to-be stale buns. 

bars


Credit: JOAKIM BLOCKSTRÖM

Chocolate and hot-cross-bun caramel pots

Another Paul A Young recipe that makes use of hot cross buns, these decadent pots of spiced caramel chocolate are best eaten at room temperature, or smeared on toast for a decadent breakfast. 

choc pots


Credit: Ellis Parrinder

Gluten-free double chocolate chip cookies

Egg whites are the magic ingredient in Angela Hartnett’s chewy chocolate cookies, which are whipped to stiff peaks and folded through the rest of the ingredients to create a dreamy treat to go with a cup of coffee.

cookies


Credit: Haarala Hamilton and Valerie Berry

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