The problem with a houseful of leftover Easter chocolate varied; a lot of it is crap. Half of it you don’t like but you know that you shouldn’t waste chocolate. The crop is precious, as is sugar and milk.
Looking for a simple solution? Be like my bestie’s mum and get your random choc, chop it up, pour in a little milk and microwave/heat on the hob.
Your choc sauce will make a decadent hot chocolate or drizzle it over some no churn ice-cream. Any crunch mini egg shells should melt away; if your sauce is too sweet then add in some cocoa powder and rest assured that you’re making the best of your Easter chocolate glut.
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com
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