Free Nationwide Delivery |

020 3011 1002|

Recipe Ideas: Leftover Easter Eggs

Still got lots of chocolate Easter eggs to go through?! Here are some great recipes using Easter eggs for even more chocolate indulgence… enjoy!

Chocolate Easter nests

Ingredients (makes 6)

  • 125g chocolate eggs, broken into pieces

  • 1 tbsp golden syrup

  • 25g butter

  • 45g cornflakes or other cereals

  • 18 mini chocolate eggs to decorate


  1. Line a cupcake tin with 6 paper cases.

  2. Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water, (do not let the base of the bowl touch the water). Stir the mixture until smooth.

  3. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.

  4. Divide the mixture between the paper cases and press 3 mini chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.

Luxurious chocolate pots

Ingredients (makes 4)

  • 100g chocolate eggs, broken into pieces (dark chocolate eggs preferably)

  • 150ml double cream

  • 3 tbsp Grand Marnier

  • 4 small chocolate eggs to decorate


  1. Melt the broken chocolate pieces in a bowl over a pan of simmering water. Remove from the heat and cool a little.

  2. Whip the cream until just starting to thicken then fold in the chocolate and liqueur.

  3. Divide between 4 small glasses. Chill for 1-2 hours or ideally overnight and serve topped with a chocolate egg.

Chocolate flap jacks


  • 125g unsalted butter

  • 75g demerara sugar

  • 1½ tbsp golden syrup

  • 225g porridge oats

  • 50g  chocolate egg pieces


  1. Preheat the oven to 200⁰C, gas mark 6. Grease and line a 20cm square tin with baking parchment.

  2. Melt the butter, sugar and syrup in a large heavy based pan over a gentle heat.

  3. Add the oats and mix well, then stir in the chocolate and place into the prepared tin, pressing well down.

  4. Bake for 15 minutes, remove from the oven and leave to cool. Remove from the tin and cut into 12 fingers.

Chocolate sponge

  • 75g butter or margarine, softened

  • 75g caster sugar

  • 2 medium eggs

  • 140g self-rising flour

  • About 2 tbsp semi skimmed milk

  • 100g chocolate eggs in pieces (preferably dark chocolate)


  1. Grease an ovenproof dish of 900ml capacity and heat the oven to 180˚C, gas mark 4.

  2. Using a mixer, cream the butter and sugar until pale and fluffy. Add the eggs one at a time and mix well. Fold in the flour together with a little milk to give a dropping consistency. Stir in the chocolate pieces.

  3. Spoon into the dish and bake for 35-40 minutes until risen and firm to touch or until a skewer inserted into the centre of the pudding comes out clean.

  4. Best served warm with hot chocolate sauce or custard.


Simply put your leftover Easter eggs on pancakes so they melt into a deliciously warm chocolate treat!