Any waste of chocolate can be considered a trifle! That’s why, this Easter, it’s worth betting on recipes that go
enjoy the best that chocolate has to offer
, albeit in chips. cake, cake,
donut
and also churros… Where there is an opportunity, we will put more and more chocolate! The Kitchen Guide has selected 7 recipes for
make with leftover Easter eggs and enjoy lots of flavor.
Regardless of your skill level in the kitchen or even your desire to cook, we are sure to have the perfect recipe! Look:
Carrots pie
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Carrot Cake With Chocolate Chips | Photo: Rodrigo Moreira
Time:
1h (+2h of fridge)
Performance:
10 portions
Difficulty:
easy
Ingredients:
- 5 eggs
- 1 cup of oil (tea)
- 3 carrots chopped
- 2 cups sugar (tea)
- 2 1/2 cups (tea) wheat flour
- 1 tablespoon of baking powder
- Oil and wheat flour for greasing
- 2 cups milk chocolate chips (for coating)
Syrup
- 3 tablespoons of chocolate powder
- 4 tablespoons of sugar
- 1 and 1/2 cups (tea) water
Method of preparation:
- Beat the eggs, oil, carrots and sugar in a blender until smooth.
- Pour into a bowl and add the sifted flour and baking powder.
- Gently mix with a spoon.
- Transfer to a greased and floured 25cm x 35cm baking tray and bake in a preheated medium oven for 40 minutes or until a toothpick inserted in the center comes out clean.
- Leave to cool and cut into squares.
- Dissolve the chocolate powder and sugar in the water and cook over low heat for 5 minutes or until a syrup forms.
- Dip the cake in the syrup and then in the chocolate chips.
- Wrap, one by one, in aluminum foil.
- Refrigerate for 2 hours before serving.
chocolate donuts
Time:
1h (+45min rest)
Performance:
20 portions
Difficulty:
easy
Ingredients:
- 2 tablets of fresh brewer’s yeast (30g)
- 1 cup (tea) of sugar
- 1 teaspoon of salt
- 2 cups of milk (warm)
- 4 tablespoons of margarine
- 3 cups wheat flour (approximately)
- Soft wheat flour for flouring
- Fry oil
Roof
- 200 g of chopped milk chocolate
- 200 g of finely chopped white chocolate
- Colored candies to decorate
Method of preparation:
- In a bowl put the yeast, sugar, salt, milk and margarine and mix.
- Add the wheat flour, a little at a time, kneading until it forms a homogeneous mass that comes off your hands.
- If necessary, add more flour.
- Knead the dough well and let it rest for 30 minutes.
- Open the dough with a rolling pin on a floured surface until it is 2 cm thick.
- Cut the dough with a pastry cutter into 8 cm circles.
- In the center of each circle make another hole, with a smaller pastry cutter, forming donuts.
- Cover with a clean tea towel and leave to rest for another 15 minutes.
- Slowly fry in hot oil until golden brown.
- Drain on absorbent paper and leave to cool.
- For the topping, melt the chocolates separately in a bain-marie or in the microwave.
- Spread the milk chocolate on half of the donuts and the white chocolate on the remaining donuts.
- Decorate with sprinkles, wait for them to dry completely and now it’s time to serve!
hot chocolate with Chantilly
Hot Chocolate with Whipped Cream | Photo: Rodrigo Moreira
Time:
30 minutes
Performance:
6 portions
Difficulty:
easy
Ingredients:
- 1 can of condensed milk
- 1 tablespoon of corn starch
- 4 tablespoons of chocolate powder
- 1 liter of milk
- 100 g of chopped milk chocolate
- 1 box of cream (200g)
- 1 teaspoon(s) of vanilla essence
Method of preparation:
- In a pan, combine the condensed milk, the cornstarch dissolved in the milk, the chocolate powder, the chopped chocolate and cook over low heat, stirring constantly, until it thickens slightly and the chocolate melts completely.
- Immediately after, remove from the heat and mix the milk cream and the essence.
- Serve immediately accompanied by Chantilly ready and sprinkled with milk chocolate flakes.
Chocolate chip cookie with icing
Chocolate Brownie with Icing | Photo: Gisele Tesser
Time:
1 hour
Performance:
30 units
Difficulty:
easy
Ingredients:
- 1/2 cup margarine (tea)
- 1 cup (tea) of sugar
- 1/2 cup cocoa powder (powdered)
- 3 eggs
- 1/2 tablespoon (coffee) salt
- 70 g of chopped milk chocolate
- 2 1/2 cups (tea) wheat flour
- Butter for greasing
- 1 cup (tea) of colorful sweets
Method of preparation:
- In a bowl mix the margarine, sugar, chocolate, eggs and salt until you obtain a homogeneous mixture.
- Add the chopped chocolate and wheat flour and mix with a spoon until smooth.
- Line a baking sheet with baking paper and with the help of a spoon form small piles of dough, keeping them spaced apart.
- On top of the mounds, arrange the pastry portions and place in a preheated medium oven for 30 minutes or until set.
- Leave to cool and serve.
chocolate churros
Chocolate Churros | Photo: Shutterstock
Time:
1 hour
Performance:
30 units
Difficulty:
easy
Ingredients:
- 2 cups of water (tea)
- 4 tablespoons of sugar
- 3 tablespoons of butter
- 1 teaspoon (coffee) of vanilla essence
- 3 1/2 cups (tea) wheat flour
- 4 eggs
- Fry oil
- 150 g of melted semi-sweet chocolate
- Grain of colored chocolate to decorate
Method of preparation:
- In a pan, mix the water, sugar, butter and vanilla essence.
- Bring to the boil over medium heat and, as soon as it boils, add the flour all at once, stirring until a homogeneous, smooth mass is formed that does not stick to the bottom of the pan.
- Turn it off, let it cool and mix the eggs, one by one, always beating with a spoon until smooth.
- Put it in a pastry bag with the tip of the pitanga and lay the dough in the hot oil, of the desired size. Fry, a little at a time, in immersion, until golden brown.
- Drain on absorbent paper.
- Dip the tip of each churro into the melted chocolate and sprinkle with sprinkles.
- Arrange upright in a pot and serve.
Chocolate terrine
Try the chocolate terrine for your next dessert | Photo: Shutterstock
Time:
1h (+2h of fridge)
Performance:
10 portions
Difficulty:
easy
Ingredients:
- 1 sachet of unflavored gelatin powder
- 4 tablespoons of water
- 340 g of chopped dark chocolate
- 1 cup of butter (tea)
- 2 eggs (whites and yolks separated)
- 2 spoons of honey
- Powdered chocolate for dusting
Method of preparation:
- In a saucepan, sprinkle the gelatin over the water and bring to a low boil to dissolve, but do not let it boil.
- In a bowl, melt the chocolate with the butter in a double boiler.
- Add the yolks passed through a sieve and mix for 3 minutes always on the heat.
- Remove, add honey, dissolved gelatin and mix.
- In the planetary mixer or with a hand whisk, whip the egg whites until stiff and mix them delicately with the previous cream, using a spoon.
- Line a medium roasting pan with plastic wrap and pour the mixture.
- Refrigerate for 2 hours or until solidified.
- Unmold, remove the plastic and serve in slices sprinkled with powdered chocolate.
Chocolate soup
The Brazilian esplanade is on the list of the best ‘cakes’ in the world | Photo: Stella Handa
Time:
1h (+2h of fridge)
Performance:
6 portions
Difficulty:
easy
Ingredients:
- 400 g of melted semi-sweet chocolate
- 1/2 cup (tea) of milk
- 2 jars of cream
Roof
- Grated chocolate to decorate
Method of preparation:
- In a bowl, mix the melted chocolate with the cream.
- Immediately afterwards, in a 20 cm diameter refractory, intersperse layers of biscuit moistened in milk and the chocolate mixture, finishing with the chocolate.
- Sprinkle with the chopped chocolate and refrigerate for 2 hours.
- If desired, decorate with cherries.
- Serve immediately.
Source: Terra

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.