Bee on the lookout, as tomorrow I will have a recipe for a classic chocolate Easter cake.
Coconut Cream Almond Joy Easter EggsServes: 15
Ingredients:115g (1/4 lb) butter, softened
225g (8 oz) cream cheese, softened
900g (2 lbs) icing sugar (confectioner's sugar)
1/4 tsp sea salt
1 1/2 tsp vanilla extract
400g (15 oz) flaked coconut
600g (22oz) dark chocolate chips
Method:Dice the butter and mix in a bowl with the cream cheese. Place in your microwave and cook on full power for about 30 seconds, or until softened.
Cream the ingredients together then add the icing sugar, about 100g (1 cup) at a time beating thoroughly to combine after each addition. Now ad the salt and vanilla extract, mixing thoroughly to combine.
Add the coconut and mix until blended. Place the resultant mixture in the freezer and chill for 20 minutes.
After this time, remove from the freezer, divide into 15 pieces and shape these into eggs.. Sit each egg on a baking tray covered with kitchen foil. Now press two almonds into the top of each egg.
Return to the freezer and chill for 30 minutes more.
In the meantime, melt the chocolate chips either in a bain-marie (double boiler) or in a microwave. Taking each chilled egg in turn, dip its base in the melted chocolate, then transfer to a small, flat, dish.
Take a large spoon and pour over some melted chocolate onto the top of each egg. Spread it over with a round-blade knife, then transfer to a foil-lined baking tray.
When all the eggs are done, return to the freezer and chill for a few minutes, or until the chocolate has hardened. Sit each egg in an individual paper case.
Store in the refrigerator, covered with aluminium foil.
For hundreds more classic Easter recipes from around the globe, why not visit the Celtnet Easter Recipes and Information pages?