We always end up with an excess of chocolate, or we take advantage of the post-Easter sale. You can use your Easter chocolate stash in these easy recipes.

Are you ready for an end to the vicious cycle of eating a lot of chocolate within 72 hours and then writhing around in pain for a whole week? Crema Coffee Garage has you covered.

Here are some simple recipes that you can make with little effort but which also allow for truly decadent creations. You don’t need a Certificate in Patisserie to create these. We add more coffee where possible because we believe that coffee makes everything better.

What time is it between Easter’s long weekend and Anzac Day? Does the law even apply? Does everything have calories?

Unfortunately, the laws of time and existence continue to apply in these periods. Our stomachs and sleep patterns are very aware of this.

What is the answer? Moderation! You can be a chocolate-fuelled ghoul all year round if you plan. We’ll show you how to make the most of your Easter eggs by using some easy and delicious chocolate recipes.

Of course, chocolate cake recipes! We’re all about easy chocolate cake recipes, but we’re especially interested in those.

A rich chocolate fudge is always welcome. Please bring it to the Anzac Day barbecue. It’s fun to be an adult.

Chocolate Fudge Cake

Cake Ingredients

• • • • 1 1/3 cups plain wheat flour
      • –2 tablespoons cocoa powder
      • 1 tsp of baking powder

• – 1/2 tsp bicarbonate soda
• 200g of dark or milk chocolate chopped finely. Insert the Easter eggs here
• – 1/2 cup (125ml) milk
• 225g softened butter, chopped
• 1 cup of caster sugar
• – 1 tsp vanilla extract
• – 4 eggs
• – Optional: Add 90ml cooled espresso coffee

Chocolate Ganache Icing Ingredients

• • • 150g milk chocolate or dark chocolate – Insert Easter Eggs here
    • 125ml Pure Cream
    • 20g Butter
    • – Crushed Easter eggs to decorate

Chocolate Cake Recipe

1. 1. Preheat your oven to 160 degrees C. Grease a round cake pan of 24cm. Springform cake tins are best.
   2. Sift the cocoa, baking powder, bi-card soda, and flour together in a bowl. Set aside the bowl.
   3. Melt the chocolate in a heatproof dish. You can melt the chocolate in a microwave or a water bath. Let the chocolate cool down while you complete the next step.
   4. Are you following me? The sugar and eggs should be beaten until they are fluffy and white. Electric beaters, stick blends, or a whisk will work. Add the vanilla and then add one egg at a time, mixing well in between. Pour in the melted chocolate.
   5. After the chocolate mixture is well mixed, add the powdered ingredients to the first bowl. Also, add a third of the milk that you have set aside. Add the coffee at this stage. Add the coffee slowly, mixing well between each addition.
   6. Bake for 45-55 minutes, depending on the oven you use. Check that you place the cake in the right spot for an even cook – most people would choose the middle rack, but every oven has its sweet spot!
   7. If the cake comes out clean, it is ready. Allow the cake to cool in the tin on the counter for 10 minutes. Then, remove it and transfer it to the cooling rack.
   8. 8 Don’t cover the cake with icing until it has completely cooled. Otherwise, the icing will melt, and the cake will look like a mess.

Chocolate Ganache Icing Method

1. 1. Mix all ingredients (butter, chocolate, and cream) in a heatproof dish and melt them slowly while mixing. You can use the same method as above to make the cake. However, we recommend using a water bath for this recipe in order to avoid any problems.
2. 2. Combine until smooth and well combined. Allow it to cool down for 30 minutes to thicken.
3. Spread your decadent (now cooled down) ganache using a butterknife or baking spatula. Stick to the top or the sides – it’s your show!

Do you want to add some extra flair? Use the ganache to adhere to the crushed Easter eggs. Sprinkle them on top or around the edges of the cake. Yum!

Anzac biscuits can be chocolate chip cookies. Maybe chocolate-coated? Anzac biscuits again, easy Anzac biscuits with Easter style.

This is an easy recipe to make – you already have the ingredients, and we’ve got the perfect occasion! We’ll help you with great recipes for the currency of Australian socializing and biccies.

First, you need a good Anzac biscuit recipe. Next, identify the chocolate options. Let’s have a look.

Anzac Biscuits

Ingredients

• • • 12 cup plain flour
    • 12 cups of rolled oats
    • 12 cups desiccated Coconut, unsweetened
    • 3/4 cup white sugar (caster sugar is best)
    • 150g/ 5oz unsalted butter
    • – 4 tbsps golden syrup
    • – 1 tsp baking soda (bicarbonate soda)
    • 1 Cup Chocolate – crushed (see suggestions under Method section)

Method

1. 1. Preheat your oven to 160 degrees or 180 degrees with a fan-forced.
2. 2. Line two flat baking trays (or tins) with baking paper
3. 3. In a large bowl, combine the flour, sugar, oats and Coconut.
4. Melt the butter and golden syrup together in a medium-sized saucepan until completely melted.
5. Do not be alarmed if the mixture fizzes up when you add the baking soda. The mixture will settle within moments if you continue to stir slowly.
6. Pour the mixture into a bowl and mix until it is well combined. If you would like to add chocolate chips, now is the time to add your Easter egg chocolate.
8. 8. Bake each tray at 150°C for crispy results or 120°C for chewy biscuits. Let the biscuits cool on a cooling sheet for 10 minutes before putting them in containers.
9. 9. Optional: To make chocolate-coated Anzac Biscuits, melt the Easter chocolate and spoon it over the biscuits. This will give them a ‘digestive biscuit appeal.’

The best part about these cookies is that they are so easy to store for future use. It is easy to keep the dough in the freezer. Roll it up into a log, wrap it tightly with cling film, and place it in your freezer. Allow it to slowly defrost overnight in the refrigerator before baking.

Easter chocolate & Chocolate mousse, an easy love story

You’ll love these ice-cold, fluffy puddings if baked goods aren’t for you. Chocolate mousse is perfect for single servings or a big bowl of it to enjoy alone.

Chocolate Mousse

Recipe

• • • Insert Easter eggs here – 300g of dark or milk chocolate, roughly sliced
    • – 3 eggs at room temperature
    • 1/4 of a cup of caster Sugar
    • One tablespoon of good-quality cocoa, sifted
    • 300ml thickened crème
    • Optional Extras: crushed easter eggs/grated chocolate and whipped cream on top

Method

1. 1. See here for the best method to melt the chocolate in a heatproof bowl. Allow the bowl to cool.
2. In a separate mixing bowl, whisk the sugar and eggs together until they are white and fluffy. They should have roughly doubled in volume. Fold in the cocoa and melted chocolate that has been cooled, then gently mix until combined. Stir gently, being careful not to pop the bubbles that the sugar and eggs have whipped up.
3. 3. Beat the cream in a separate bowl until it is just firm. Do not beat the cream beyond this point, or else the cream will re-liquefy, and you will need to start over with fresh cream. Fold the whipped cream gently into the chocolate mixture.

Are you ready to enjoy the pleasure of a fresh chocolate mousse AND recycle? You better be. If you want to be extra fancy, you can line the bottom of these mousse glasses with freshly baked chocolate cake.

You’re welcome.

Oh my, delicious coffees and hot chocolate recipes! There are so many ways to make Easter eggs sparkle.

We wouldn’t do our job if we didn’t remind you of the fact that chocolate and coffee are best friends. For a few more little recipe nuggets, try:

The Best Iced Coffee For Chocolate Lovers

Combine fresh chocolate ganache and frosty, cold milk with cold brew espresso to live out your chocolate milk dreams.

How can you make chocolate ganache within minutes? Stir over low heat until chocolate and cream are completely melted. Allow the mixture to thicken for 30 minutes, and then store in the refrigerator for up to two weeks.

You can grab it ready to go in-store at our Espresso Bar showrooms, or you can grab yourself a super affordable cold brew kit to make it at home forever. In-store, you can pick it up ready to drink in our Espresso Bar showrooms. Or, you can purchase a cold brew kit and make it yourself.

Is Belgian Hot Chocolate Recipe to be put on rotation regularly, or is it mocha?

The Belgian Hot Chocolate is as simple as it sounds. It tastes and looks so fancy. The best things are often simple.

For a specially built option, we recommend the Jura Automatic Milk Frother.

Add the crushed Easter chocolate and stir until it is completely melted. Once you see tiny bubbles or the temperature reaches 65-70degC, remove the milk from the heat. You don’t want it to burn! Pour the milk into mugs and serve it immediately.

If you own a milk-frother gadget that will shut off automatically when the temperature is just right, You should not steam milk and chocolate at the same time using the steam wand of an espresso machine. However, you can steam milk first and then add the chocolate to the jug. Although many baristas and videos support this method, it can damage your machine and cause health problems.

You can adjust the ratio to your taste. We recommend two parts milk to 8 parts chocolate.

You can add some cold brew to a mocha by heating it. Did you know cold brew is also available hot?

Get creative with Easter gifts, and don’t skip Easter eggs or the annual Easter egg sales!

Crema Coffee Garage’sam must be able to appreciate all things coffee and inspire you to create your perfect brewing experience. Chocolate and coffee have been a classic pairing for centuries. It is impossible to love something without appreciating the supporting acts. If our customers love it, then it is real coffee.

It’s more than just an organic compound. And it is bigger than specialist knowledge. It’It’smmunity, comfort, culture, and damn delicious.

You can contact the Crema Crew by email or phone to get the gear you need.