insideKENT Magazine Issue 49 - April 2016 - Page 49

FOOD+DRINK Easter leftovers… how to reinvent your chocolate eggs Leftover Easter eggs? “What is this unspeakable conundrum of which you speak?”, we hear you cry, and yes, we are as shocked as you, but it seems some slightly less chocolate-obsessed folk may well have all their eggs in one basket, but don’t in fact wolf them down in one sitting. So, if you’re one of the temperate few and have found yourself with some excess sweet stuff after gorging on as much as you can over the Easter holiday, we’ve put together a selection of ingenious ways you can use your leftover Easter eggs to make new – even possibly improved - chocolate treats. Dinner party winners... No Bake White Chocolate Cheesecake (8 good slices) Dark Chocolate Pots (makes 4) You’ll need: You’ll need: • 300g white chocolate • 600g soft cream cheese • 284ml pot double cream • 50g caster sugar • 250g raspberries, strawberries and blueberries (mixed how you like) • 2 tbsp strawberry jam • 85g crunchy biscuits (amaretti or ginger nut work well) Method: Break the chocolate into a glass bowl over a pan of simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightlyoiled 900g loaf tin with cling film. Whisk the cheese, cream and sugar together, then stir into the (part-cooled) melted white chocolate until well mixed. • 300ml single cream • 125g dark chocolate • 1 egg • 2 egg yolks • 15g caster sugar Stir 50g of mixed berries with 2 tbsp of jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy berries down the middle. Top with the rest of the cheese mixture, level, then press the biscuits in to form a base. Cover and chill for at least 5 hours. Method: Preheat the oven to 150C/130C fan. Put the cream and dark chocolate into a saucepan and heat gently, stirring often, until the chocolate has melted. Mix together the egg yolks, whole egg and sugar, then stir into the chocolate cream. Pour the mixture carefully into a jug, then fill four small ramekins. To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Arrange the remaining berries on top of the cake however you like. 49 Place the ramekins in a roasting tin and fill around them with boiling water up to about 1cm (a simple bain marie), then bake for 55 mins to an hour until just set - they should still wobble slightly. Leave to cool, then chill for at least two hours. Top with whatever you like and eat with a spoon.