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Easter may be over, but the task of making your way through the pile of chocolate eggs you’ve amassed has only just begun.

But if you started to feel a little queasy after devouring an entire chocolate egg along with its accompanying chocolate bar, you’re going to need to be a bit more inventive with the rest of your supply.

Whether you’ve got a surplus of white, dark, or milk chocolate eggs, we’ve got a few tasty ideas that’ll help you put them to good use.

Blondies.

The paler cousin of the brownie is just as delicious, and even easier to make. A simple mix of flour, butter, brown sugar and eggs, all this rich dough needs is a generous helping of white chocolate chips. Follow this delicious recipe and prepare to indulge:

Serving size: Makes 9 blondies

Things you might need:

VonShef Set of 5 Oven Tins

VonShef 6 Piece Mixing Bowls

Ingredients:

250ml melted butter

260g brown sugar

2 eggs

1 tbsp vanilla extract

260g all-purpose flour

1 tsp salt

190g cups white chocolate chips

Instructions:

Butter and line an 8 x 8” tin with parchment paper and set aside. Preheat your oven to 180C°.

Melt the butter by microwaving it for 25-30 seconds.

Whisk together the melted butter and brown sugar in a medium bowl.

Once the butter and sugar mixture has fully cooled, stir in the egg and vanilla.

Mix in the salt and flour with a spatula until evenly combined, then fold in the white chocolate chips.

Transfer the batter into your lined tin, and bake for roughly 30 minutes. Ideally, the top should be golden brown, and the middle just set.

Once the blondies are completely cool, remove from the parchment paper.

Cut the blondies into squares and enjoy warm while they’re still nice and gooey!

Hot Chocolate.

If you don’t think you can handle eating any more chocolate, try drinking it instead! Believe us - once you’ve converted real milk chocolate into hot chocolate, you’ll never reach for the powdered variety again - it’s richer, creamier and (dangerously) easy to make. Just follow this simple recipe:

Serving size: 4

Things you might need:

VonShef Hand Mixer

Ingredients:

950ml cups milk

50g cocoa powder

65g cup granulated sugar

1 milk chocolate easter egg, crushed

Optional: 1 pinch of salt & a splash of vanilla extract

Instructions:

In a small bowl, whisk together the cocoa powder, sugar and salt.

Heat a large saucepan over medium-high heat, then pour in a cup of milk along with the cocoa powder & sugar mixture.

Whisk until smooth.

Add the remaining milk and carry on whisking it together.

Heat the hot chocolate mixture to a high temperature, while making sure it doesn’t boil.

Turn off the heat, and add the crushed chocolate egg and vanilla extract, and stir until it’s all melted.

Carefully pour into mugs, and enjoy!

Melt in the middle pudding.

Guests coming over for dinner? Blow them away with a miniature showstopper that’s literally bursting with dark chocolate flavour. If you thought the ‘melt in the middle’ tabletop theatrics would require some intricate molecular manipulation to get right, let this simple recipe show you otherwise:

Serving size: 4

Things you might need:

VonShef Stand Mixer

VonShef 6 Piece Mixing Bowls

Ingredients:

100g chocolate

4 tbsp cocoa powder

100g butter

100g plain flour

2 eggs

2 eggs yolks

120g caster sugar

Instructions:

Preheat oven to 180C/Gas mark 4.

Break chocolate into small pieces and melt it with the butter in a bowl over a saucepan of hot water. Remove from the heat and allow to cool.

Whisk the eggs, yolk and sugar with a hand or stand mixer.

Butter 4 ramekins or small pots. Dust well with the cocoa powder.

Whisk the cooled chocolate mixture into the eggs and sugar mixture.

Sieve the flour over the mixture, then fold in. Divide between the 4 ramekins.

Bake for 15 minutes in the preheated oven.

Run a knife around the edge of each cake and turn out onto plates.

There are so many ways to incorporate chocolate into your recipes, and having an excess easter supply is the perfect opportunity to start experimenting with it.

If you’re missing the essential tools to start, our baking range includes everything you could possibly need, including hand mixers, mixing bowls, baking tins and cake stands to create a stunning chocolatey display.

Don’t fancy yourself a star baker? No worries. If you’d like to use all your milk, white or dark chocolate in one go without the fuss of baking, get yourself a VonShef Fondue Set and invite your friends over for a dipping experience they’ll never forget!

All you need to do is prepare a selection of dippable bites (strawberries and marshmallows are ideal!), and let the indulgent fun begin.

Easter may be over, but the task of making your way through the pile of chocolate eggs you’ve amassed has only just begun.

But if you started to feel a little queasy after devouring an entire chocolate egg along with its accompanying chocolate bar, you’re going to need to be a bit more inventive with the rest of your supply.

Whether you’ve got a surplus of white, dark, or milk chocolate eggs, we’ve got a few tasty ideas that’ll help you put them to good use.

Blondies.

The paler cousin of the brownie is just as delicious, and even easier to make. A simple mix of flour, butter, brown sugar and eggs, all this rich dough needs is a generous helping of white chocolate chips. Follow this delicious recipe and prepare to indulge:

Serving size: Makes 9 blondies

Things you might need:

VonShef Set of 5 Oven Tins

VonShef 6 Piece Mixing Bowls

Ingredients:

250ml melted butter

260g brown sugar

2 eggs

1 tbsp vanilla extract

260g all-purpose flour

1 tsp salt

190g cups white chocolate chips

Instructions:

Butter and line an 8 x 8” tin with parchment paper and set aside. Preheat your oven to 180C°.

Melt the butter by microwaving it for 25-30 seconds.

Whisk together the melted butter and brown sugar in a medium bowl.

Once the butter and sugar mixture has fully cooled, stir in the egg and vanilla.

Mix in the salt and flour with a spatula until evenly combined, then fold in the white chocolate chips.

Transfer the batter into your lined tin, and bake for roughly 30 minutes. Ideally, the top should be golden brown, and the middle just set.

Once the blondies are completely cool, remove from the parchment paper.

Cut the blondies into squares and enjoy warm while they’re still nice and gooey!

Hot Chocolate.

If you don’t think you can handle eating any more chocolate, try drinking it instead! Believe us - once you’ve converted real milk chocolate into hot chocolate, you’ll never reach for the powdered variety again - it’s richer, creamier and (dangerously) easy to make. Just follow this simple recipe:

Serving size: 4

Things You might need:

VonShef Hand Mixer

Ingredients:

950ml cups milk

50g cocoa powder

65g cup granulated sugar

1 milk chocolate easter egg, crushed

Optional: 1 pinch of salt & a splash of vanilla extract

Instructions:

In a small bowl, whisk together the cocoa powder, sugar and salt.

Heat a large saucepan over medium-high heat, then pour in a cup of milk along with the cocoa powder & sugar mixture.

Whisk until smooth.

Add the remaining milk and carry on whisking it together.

Heat the hot chocolate mixture to a high temperature, while making sure it doesn’t boil.

Turn off the heat, and add the crushed chocolate egg and vanilla extract, and stir until it’s all melted.

Carefully pour into mugs, and enjoy!

Melt in the middle pudding.

Guests coming over for dinner? Blow them away with a miniature showstopper that’s literally bursting with dark chocolate flavour. If you thought the ‘melt in the middle’ tabletop theatrics would require some intricate molecular manipulation to get right, let this simple recipe show you otherwise:

Serving size: 4

Things you might need:

VonShef Stand Mixer

VonShef 6 Piece Mixing Bowls

Ingredients:

100g chocolate

4 tbsp cocoa powder

100g butter

100g plain flour

2 eggs

2 eggs yolks

120g caster sugar

Instructions:

Preheat oven to 180C/Gas mark 4.

Break chocolate into small pieces and melt it with the butter in a bowl over a saucepan of hot water. Remove from the heat and allow to cool.

Whisk the eggs, yolk and sugar with a hand or stand mixer.

Butter 4 ramekins or small pots. Dust well with the cocoa powder.

Whisk the cooled chocolate mixture into the eggs and sugar mixture.

Sieve the flour over the mixture, then fold in. Divide between the 4 ramekins.

Bake for 15 minutes in the preheated oven.

Run a knife around the edge of each cake and turn out onto plates.

There are so many ways to incorporate chocolate into your recipes, and having an excess easter supply is the perfect opportunity to start experimenting with it.

If you’re missing the essential tools to start, our baking range includes everything you could possibly need, including hand mixers, mixing bowls, baking tins and cake stands to create a stunning chocolatey display.

Don’t fancy yourself a star baker? No worries. If you’d like to use all your milk, white or dark chocolate in one go without the fuss of baking, get yourself a VonShef Fondue Set and invite your friends over for a dipping experience they’ll never forget!

All you need to do is prepare a selection of dippable bites (strawberries and marshmallows are ideal!), and let the indulgent fun begin.