Lately the stores have become overrun with furry bunnies and chocolate eggs. Easter is on it’s way of course, which means so is the absurd amount of chocolate that comes with it. As if we didn’t get enough around Valentine’s day. If you have children, you know what I’m about to say next is true; family, friends and neighbours buy your children enough chocolate combined to keep the snack stash stocked for a good six months. That’s not counting the chocolate you still have from Christmas that you plan on re-gifting whenever possible.
To use up some of the stash, you can make this fun hot chocolate with leftover candy coated mini eggs (generic or brand name). It may already be spring (well, almost!) and seem like hot chocolate season is behind us, but the air is still chilly here in Ontario!
- 1 Tbsp unsweetened dutch process cocoa
- 2 cups milk or light cream (your choice)
- 2 oz candy coated mini eggs (approx. 1/2 cup)
- 1/4 tsp vanilla
- pinch salt (optional)
- Chop mini eggs coarsely and put into a heatproof bowl, set aside.
- Heat milk or cream with vanilla, cocoa and salt over medium high heat, whisking until cocoa is incorporated and mixture starts to bubble around the edges.
- Remove from heat and pour over chopped mini eggs. Let sit for a minute to soften the chocolate, then stir with a whisk or spatula until smooth.
- Divide into two cups and serve.
The cocoa helps cut some of the sweetness of the chocolate eggs, but doesn’t take away from that candy coated taste of those little suckers that we know and love. Pouring the heated milk over the chopped chocolate is just like making a ganache, but less chocolate. The candy shells melt into the mixture quite easily.
Drink it straight up or add whipped cream and chopped mini eggs for garnish. I added a drop of food colour to my whipping cream to give it a pastel colour and whipped it to the verge of becoming butter but not quite…. so it’s super thick and creamy.