tastyoz

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✨ Serves 2 ✨

Ingredients ✍️

• 250g cream cheese

• 300ml double cream

• 2 tablespoons icing sugar

• 2 large hollow easter eggs

• 100g biscuits

• 2 cups pre-made caramel

• 2 tablespoons grated chocolate

Method ✍️

1. Use electric beaters to beat the cream cheese, double cream and icing sugar until fluffy.

2. Use a hot dry knife to halve the easter eggs.

3. Place the biscuits into a ziplock bag and beat into a rough crumb.

4. Divide the biscuit crumbs between the easter egg halves.

5. Fill the easter eggs with the caramel.

6. Spoon over the cream mixture.

7. Garnish with chocolate shavings.

    

 ✨ Serves 6 ✨

Ingredients ✍️

• 6 chocolate hot cross buns

• 1 cup Biscoff spread

• 400g Caramilk

• 1 1/2 cups double cream

Method ✍️

1. Use a knife to hollow out the hot cross buns. 

2. Tear the interior pieces into bite sized pieces. 

3. Place hot cross buns and torn pieces into air fryer at 180°C, and fry for 8 minutes until crispy. 

4. Add the Biscoff, Caramilk and double cream to a bowl and place into the microwave. 

5. Heat for 30 second intervals, stirring in between, until melted. 

6. Place the hot cross buns and pieces onto a serving plate. 

7. Fill the cob loaves with the Caramilk Biscoff ganache. 

8. Decorate as you please and enjoy! 

tastyoz

9,554 followers

View more on Instagram

Ingredients ✍️

• 60ml shot espresso, cooled

• 60ml hot cross bun liquor

• 60ml Kahlúa

• 1 1/2 cups ice

• 1 tsp cocoa powder, optional

• 1 hot cross bun, to serve

   

Method ✍️

1. Blend the espresso, hot cross bun liquor, Kahlúa and ice until icy and well combined. 

2. Pour into two glasses. 

3. Cut baking paper into thin strips and place onto the glasses in a cross pattern. 

4. Dust over cocoa powder. 

5. Serve with a hot cross bun and enjoy! 

Store At Room Temperature

Avoid storing your chocolate in the fridge. Cold temperatures can cause blooming — that dull white or grey coating on the surface.

If your chocolate does bloom, don’t stress too much! Just gently remelt it, and the bloom will disappear.

Dry Your Utensils

When working with chocolate, make sure all the surfaces and tools you’re using (bowls, spoons, etc.) are completely dry.

A single drop of water can ruin a whole batch of melted chocolate — water can act like a glue and cause chocolate to clump up.

Prep With Cocoa Powder

When making chocolate-flavoured doughs and batters, use cocoa powder instead of white flour to prep your countertop, tins or pans.

This not only prevents sticking without leaving a white cast, but it also adds an extra boost of chocolate flavour to your bakes.

Avoid Using Chocolate Chips

If your recipe calls for melted chocolate, don't use chocolate chips. Ironically, most of them don’t melt well at all! This is because they contain added soy lecithin, which increases their melting point.

For better results, simply chop up a chocolate bar instead.

Chop With A Serrated Knife

Want to save time and prevent your hand from cramping up? Use a serrated knife to chop up chocolate bars — it makes the job much easier!

If your recipe calls for finer crushed chocolate, pop the chocolate bar into a ziplock bag first before giving it a few whacks.

Don’t Melt Over Direct Heat

To safely melt chocolate, use a double boiler or the microwave. Never use direct heat, as chocolate can burn very easily.

With a double boiler, place the bowl of chocolate over simmering water, making sure the two don’t touch. If using a microwave, melt it in 10-second increments.

Don’t Use A Metal Spoon

Don't stir your melted chocolate with a metal spoon, use a wooden spoon or rubber spatula instead!

Chocolate doesn’t handle extreme temperatures well — the coldness from metal might "shock" your chocolate, causing it to clump up.

Add Oil To Thin Out

If you're trying to dip something in melted chocolate that’s just too thick, add a little bit of vegetable oil. Not only will this help thin it out, but it'll also give it a nice glossy finish.

You can also use other fats like butter, just remember to avoid adding any liquids!