3 chocolate Easter recipes for schools
Can’t get enough of chocolate? Try out some simple and delicious chocolate Easter recipes for schools in our latest blog!
With Easter just around the corner, we’ve rounded-up some amazing chocolate Easter recipes that are super-simple to make! So, whether you’re at school or using your home kitchen, why not spoil yourself by indulging in a few sweet treats? (Chocolate always helps put a smile on our faces here at Utility Rentals 😊!)
Try these chocolate Easter recipes
Here are three of our favourites:
1) Malty chocolate blondies
Makes 12 squares
How to make them:
1) Heat the oven to 180°C/160°C fan/gas 4 and line the base of a brownie tin with baking parchment. Mix 180g melted butter with 250g light brown sugar, beat until smooth, add 3 eggs and beat them in. Add 1 tsp baking powder, 75g malted milk drink powder and 200g plain flour to a bowl, and stir to combine. Fold in 100g of Maltesers then spoon the mix into the tin. Bake for around 30 minutes until it’s cooked on the outside but squidgy in the middle.
2) Leave to set in the fridge for around 2 hours then decorate with 50g melted white chocolate. Cut into 12 squares and enjoy – delicious!
2) Easter rocky road
Makes 8-10 squares
How to make them:
1) Line a traybake tin with cling film. Put 225g dark chocolate and 100g cubed, unsalted butter into a heatproof bowl over a pan of simmering water and melt.
2) Remove the chocolate from the heat and add 2 tbsp golden syrup and 2 tbsp cocoa powder. Mix until combined, then cool for 15 minutes.
3) Place 100g rich tea biscuits into a freezer bag and bash them using a rolling pin, leaving some chunky pieces. Add the crushed biscuits to the cooled chocolate along with 50g mini-marshmallows, 50g dried cranberries and 200g chocolate mini eggs.
4) Pour the mixture into the traybake tin, pressing it with a spoon until it looks even. Scatter the remaining mini eggs on the top to decorate pressing them down into the mix slightly, and place in the fridge for an hour to set.
5) Take the mix out of the tin and slice into squares or bars. Your rocky road treats will keep for around 1 week in an airtight container (if they last that long)!
3) Moreish macaroons
Makes 10 macaroons
How to make them:
1) Heat the oven to 170°C/335°F/gas mark 3½ and line a baking sheet with parchment.
2) Put 4 egg whites, 150g caster sugar, 2tbsp honey, ¼ tsp fine salt and 200g unsweetened, desiccated coconut into a heavy-bottomed pan and place over a low to medium heat. Stir until the mixture warms and becomes easy to mix together. Reduce the heat and stir continuously until the sugar has completely melted and the mix resembles rice pudding.
3) Keep stirring until the mix thickens, making sure it doesn’t burn on the bottom of the pan. Take it off the heat and stir in 100g dark chocolate until it melts. Transfer to a bowl to cool.
4) Scoop the mix out into balls and place onto the baking tray. Bake for 15-20 minutes, until slightly set.
5) Melt another 100g dark chocolate in a heatproof bowl over a pan of simmering water. Dip the cooled macaroons into the chocolate then coat using around 25g desiccated coconut. Allow to set and then serve!
These chocolate Easter recipes are best made with cooking equipment that’s up to the job. Our selection of cookers, fridges and freezers, and dishwashers for schools are robust and reliable, making them great additions to your food technology classroom.
If you have any questions about how we can help you upgrade your school cooking equipment, please get in touch.