White Chocolate and Oreo Fudge Filled Easter Eggs

These are perfect desserts for Easter. They are definitely only meant for once a year as they are so rich and indulgent. The chocolate eggs have a white chocolate and Oreo cookie fudge filling and are made using silicone moulds that readily available and not too expensive.

Easter Eggs

Ingredients:
Detail on the egg shells:

100g white chocolate, broken into pieces

Egg shells:
100g dark chocolate, broken into pieces
100g milk chocolate, broken into pieces

Egg bases:
50g dark chocolate, broken into pieces
50g milk chocolate, broken into pieces

Filling:
1 397g can of condensed milk
200g white chocolate
1 pack of original Oreo cookies, bashed or chopped up into small pieces

Easter Eggs1

Method:
Melt the white chocolate in the microwave and using a food safe paint brush, load up the brush with chocolate and carefully fill in the detail on the silicone egg moulds. You will either find this therapeutic or get half way through and wonder why on earth you started doing this! Persevere, as the end result really is worth it. Take care to keep inside the lines.

Easter Eggs3

Leave to set completely.

Melt the dark and milk chocolate in the microwave, leave to cool slightly. If it is too warm, it might melt the white chocolate and spoil the detail.

Coat the insides of the egg moulds with the chocolate. I did this by pouring chocolate into each one and tilting and turning the mould until the insides had a good coating. Leave to set completely.

While the shells are setting, make the filling.

Easter Eggs5

Add the condensed milk to a heavy based pan along with the white chocolate and heat until melted, stirring all the time.

When everything is liquid, take off the heat and stir in the cookie rubble. Leave to cool, but not set completely. You need it to be cool enough to not melt the chocolate egg shells.

Easter Eggs2

When the filling is cool, fill the waiting shells and gently press down with the back of a spoon to flatten the filling before adding the rest of the chocolate.

Melt the remaining chocolate and pour onto the waiting eggs, use an offset spatula or palette knife to scrape off the excess and give you a nice flat finish.

Leave to set completely – at least 2 hours and your eggs will be complete.

Easter Eggs6

This recipe would work just as well with the smaller silicone egg moulds you can get as they are super rich.

If I made these again, I would work harder at tempering the chocolate to get a good shine on them, but I don’t think my family noticed the lack of shine when tucking in!

Peppermint Bark Bars

After the Halloween butterscotch bark bars here, I just had to use my bark moulds again! This is a pretty simple recipe, but still really good and perfect for a festive treat.

Peppermint bark5

I’ve used crushed up peppermint candy canes for my bars, but peppermint boiled sweets would be just as good. I also picked up some little candy cane sprinkles (I love using themed sprinkles!) and have used a few of them here.

Peppermint bark

The bars are fairly substantial, so you could break them into two, or if not using moulds at all, the slab can be broken into shards.

Just one thing to note, you have to be fairly quick after adding the peppermint extract as the melted chocolate can seize.  Don’t be tempted to try and melt the chocolate and the peppermint extract together – no good will come of this!

Pepermint bark3

This recipe makes 6 large bars

Ingredients:

200g dark chocolate
100g milk chocolate
400g white chocolate
1 ½tsp peppermint extract – I used Nielsen-massey Pure Peppermint Extract
Crushed candy canes, sprinkles or crushed peppermint sweets to decorate

Method:
Melt half of the white chocolate in the microwave. You can do this in a bowl over simmering water, but I have much more success melting in the microwave. I have had many a recipe ruined by chocolate that has seized up over simmering water – especially white chocolate.

Just stop heating the chocolate when there are still lumps and the residual heat will melt the remainder. Leave to cool a little before pouring into the moulds.

When you are ready to pour, stir ½tsp of peppermint extract and stir well to incorporate.

Divide the white chocolate equally and cover the base of each mould with a thin layer. Leave to cool, it will firm up quite quickly and you need it almost set before adding the milk and dark chocolate layer.

Peppermint bark4

Melt the dark and the milk chocolate together in the microwave in the same way as the white chocolate and leave to cool a little. The layers will not be defined if the chocolate is too warm and melts the base layer. As before, just before you are ready to pour, stir in ½tsp of the peppermint extract.

Divide the dark and milk chocolate combination between the moulds and leave to cool down.

When the middle layer is firm, but not hard, melt the remainder of the white chocolate, stirring in the final ½tsp of peppermint just before pouring.

When the bars all have their coating of white chocolate, sprinkle over the crushed candy canes and any other sprinkles you are using. Gently push them in to make sure they all stick into the chocolate.

Peppermint bark1

Leave to cool completely before turning out.

This can also be done in a square dish lined with oiled cling film or foil and broken into shards.

Peppermint bark6

These would make great homemade gifts or part of a homemade Christmas hamper. Just chop into bite sized shards and pop into a cellophane bag, tied with Christmas ribbon.

Baby chocolate Oreo tea cakes with marbled chocolate cheesecake frosting

This recipe makes a lot (at least 18), so would be perfect for a bake sale or fund raising coffee morning.

Oreo cakes

I used the Master Class, non-stick, 12 hole mini sandwich tin for this recipe. It makes perfect cakes with straight sides and has loose bases, so every single cake comes out with no effort.  I got mine from Amazon here.

I once had a delicious cupcake at Starbucks that had a mini Oreo cookie on the top. The girl serving us was enthusing how pleased she was that they had started using the mini cookies, rather than half a normal sized one. I thought it was really nice and wanted to make my own version at home.

The cake recipe includes instant espresso powder which (as Ina says) brings out the chocolate flavour even more. The cakes by themselves are very moist, but the frosting is the star here.

I have seen many recipes online for oreo cupcakes with a lot of them using ground up oreos in the frosting. I’m not so keen on the little bits in the frosting, so decided that I would make a smooth icing with mine.

I then thought how good a cheesecake type frosting would be and because I couldn’t decide whether to do a white or a dark chocolate version, I decided to use both! I don’t have any duel colour piping bags, so just divided the frosting and put melted white chocolate in one half, melted dark chocolate in the other half and made delicious marbled chocolate cheesecake buttercream frosting.  These are very rich and indulgent, but very good with coffee for an occasional treat or for afternoon tea.

…unless you are my eldest son and can easily eat 3 or 4 before feeling a bit sick!

Oreo Cake

Cake ingredients:
400g plain/all-purpose flour
50g cocoa
2tbs instant espresso powder
350g golden caster sugar
2tsp baking powder
1tsp bicarbonate of soda
½tsp salt
3 extra-large eggs
175g unsalted butter at room temperature
1tbs vanilla extract
150ml sour cream
130ml vegetable oil
300ml whole/full fat milk

Method:
Sift together the flour, cocoa, espresso powder, baking powder, soda and salt in a large bowl.

In a stand mixer with the paddle attached, whip the softened butter with the sugar until light and fluffy – around 5 minutes.

Beat the eggs with the oil and milk and with the mixer still running, add to the butter and sugar until fully incorporated.

Then with the mixer on low speed, add all the dry ingredients until just mixed in.

Using an ice cream scoop, distribute the cake batter into the waiting tin and bake for around 20 minutes or until a toothpick comes out clean. Repeat with the rest of the cake batter until you have 18 cakes. Leave to cool completely.

Marbled Chocolate Cream Cheese Frosting:
360g room temperature cream cheese
360g icing sugar – sieved
120g softened butter
1tsp vanilla extract
1tsp instant espresso powder
100g packet of good quality white chocolate – broken into smaller pieces
100g packet of good quality 70% cocoa solids chocolate – broken into smaller pieces

Method:
Melt the dark chocolate with the espresso powder in the microwave for 30 seconds and stir, then microwave again for 10 seconds, stirring and repeating until almost melted. The residual heat will continue to melt as you stir. Leave to cool and repeat with the white chocolate.

Beat the cream cheese with a stand mixer fitted with the paddle attachment or a hand mixer until light and fluffy. Add the butter and continue whipping. Add in the vanilla and then on low speed, the sieved icing sugar.

Halve the mixture and place one half in a separate bowl.

In the mixer, add the cooled white chocolate and beat until light and fluffy. Transfer to a bowl and repeat with the dark chocolate.

For icing, you can either use a dual colour piping bag which is made for such a job, or, as I have done, you can just use a normal piping bag, fitted with a star nozzle, or even just with the end cut off. Fill one side with the white chocolate and the other with the dark chocolate and squish to remove any air pockets. It doesn’t have to be exact as you are going for a marbled effect.

Oreo cake closeup

Cut the cakes in half and pipe a little of the frosting on one half. Sandwich together with the other half and pipe more onto the top and adorn with a mini Oreo cookie.