I know I’m a little slow on the uptake with posting these recipes, but life can really get in the way of blogging sometimes and a long weekend is not for being stuck at the dining table posting recipes. Unless it’s raining. Or really cold. And there’s nothing on TV.
As usual, I made my Easter gifts for the family. I like that I can mix and match to whatever they like and I know exactly what goes in to my fillings. I also get to experiment when I have a few things just lying around the house.
This year, I went with peanut butter cream filled milk chocolates, white chocolate ganache and cranberry filled dark chocolate, peanut and milk chocolate bunnies and eggs, dark chocolate bunny pops and some fig and white chocolate hot cross brioche buns.
Ugh! *breathe* Ok it’s a mouthful, but it was fun and everyone enjoyed them, so that’s the main thing. I may or may not be eating lettuce for the next two months after consuming leftover melted chocolate.
Give them all a go – they actually make great Mother’s Day gifts too
Fig and white chocolate hot cross brioche buns
Adapted from Donna Hays Basic Brioche recipe
8g sachet dried yeast
1 tbsp luke warm water
55g caster sugar
3/4 tsp sea salt flakes
2 tbsp lukewarm milk
250g double OO flour
2 eggs, lightly beaten
225g butter, chopped and softened
1 egg extra, lightly beaten
200g dried figs, roughly chopped
50-100g white choc chips
Place the yeast and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Combine the sugar, salt and milk in a separate bowl.
Place the flour, yeast mixture and egg in a bowl of an electric mixer and using a dough hook, beat on slow for one minute. Increase speed to high, add the milk mixture slowly and beat on high for 10 minutes or until the dough comes away from the sides of the bowl.
With the motor running, gradually add the butter and beat for 6-7 minutes or until glossy and elastic.
Place the dough in a bowl and cover with plastic wrap. Set aside in a warm pace for 2-3 hours or until the dough has doubled in size.
Preheat the oven to 180 degrees
Add the chopped figs to the dough and knead slightly until combined.
Divide mixture in to eight balls and place in a pre-greased rectangle tin (one you would use for banana bread). Using the white chocolate chips, place on top of each roll in a cross like pattern.
Brush the dough with the egg and bake for 15 minutes, loosely cover with aluminium foil and bake for a further 15-20 minutes or until golden. Turn out and cool on a wire rack.
I made it up as I went along with these and all the moulds I used were purchased from Lincraft. They have a pretty good selection around Easter time and even had the chocolate pop moulds which I was going to buy online. If you are just looking for regular moulds (not Easter) then eBay has a great selection.
400g dark chocolate
200g white chocolate
½ cup cream
¼ cup dried cranberries
200g milk chocolate
½ cup peanut butter (I used crunchy – Crunchy til I die!!!)
½ cup cream
Melt dark chocolate over a double boiler until completely melted. Fill moulds partially and swirl around until the entire mould is covered, but not full (so that you have room for the filling). You can also full the choc pop mould completely and add a stick to each mould. Place them in the fridge.
Repeat the process for the milk chocolate and place in the fridge to set.
Add the white choc to a double boiler and once melted, add ½ cup cream and stir until combined. Remove from the heat and stir through the cranberries. Set aside to cool.
In an electric mixer, whip up peanut butter (on medium-high) until paler in colour and creamier. Add the cream in slowly, until it reaches your desired texture. You might not use all the cream here. I did and it was runnier which was great for filling but it’s to your taste.
Remove dark choc moulds and add ganache filling, leaving about a half centimetre gap to allow for more dark choc. Place back in the fridge.
Repeat with the milk choc moulds and the peanut butter cream.
After about an hour, re-melt chocolate (dark and milk separately) and add the “base” of the chocolates.
Place all back in the fridge to set.
Once all set, remove and enjoy
Tip: You may need to stick some in the freezer before moulding as its easier to remove. If the chocolate is too thin, it will smudge when removing. The freezer makes it all rock hard to get out in one go. Just make sure you defrost in the fridge before giving them away lol.