You have two options: stuff yourself sick, or turn those excess eggs and bunnies into one of these tasty, shareable treats, instead.
17 Apr 2019 - 9:30 AM  UPDATED 17 Apr 2019 - 9:30 AM

Chocolate rice pudding (tsamporado)

This cocoa-flavoured rice pudding is enjoyed for breakfast in the Philippines, where it’s sometimes mixed with dried fish (tuyo) for some umami balance. Either way, it will have you re-evaluating your knowledge of the milk dessert in a big way. Recipe here 

Double choc bean brownies

Brownies are the baking world’s ultimate indulgence, but these ones, featuring adzuki beans, come with the hidden virtues of protein and dietary fibre, not to mention negate the need for excess butter or oil. Plus, the beans add a lovely richness. Recipe here 

Sticky cinnamon chocolate scrolls

This is a great recipe to make with kids, who are always fascinated by the fact when yeast is kept 'happy', it produces carbon dioxide (or air) which is what makes the dough rise.

Chocolate soufflés

Turn those dark chocolate bunnies into these refined French dessert pots. Stigma aside, a successful soufflé isn’t as hard as you think – it’s simply a baked custard with whipped egg whites. So go forth and soufflé, bravely. Recipe here 

Rich flourless hazelnut chocolate cake

Rich and simple to make, this cake is bound to become a mainstay on your baking hit list. The addition of coffee gives it a beautiful depth of flavour – just be sure to let it cool completely in the pan on a wire rack for at least two hours before eating, hard as that will be. Recipe here 

Agasajo-style hot chocolate

This is a lovely warming mug for a cold winter’s night. The rosewater is optional, but it’s worth giving it a try just once – it adds a lovely floral aftertaste that’s not too overpowering. Recipe here 

Dairy milk chocolate ice-cream

Drowning in a mountain of milk chocolate bunnies, bilbies or eggs? This velvety ice-cream is the ideal way to make them last, long after the bunny has taken off with its basket. If you’ve never tried making your own ice-cream before, this is a great recipe for building those base skills. Recipe here 

Halva and chocolate bread

Sweet and a little bit salty, this loaf will fill the house with the most beautiful scents. If you can't get your mitts on the tahini spread, give cinnamon and sugar, or Nutella and ground almonds, a go. Recipe here 

Chocolate and macadamia honey wafers

Turn your bowl of ice-cream up a notch with these delicate honey, nut and chocolate wafers. Or, eat them on their own, but be warned: they’re featherlight and easily gorged on. Recipe here 

Chocolate peanut butter cookies

Peanut butter, chocolate, roasted pecans – these cookies are pure decadence.  So, if you want to turn those leftover eggs into something even more wicked, then these devilish biscuits are it. Recipe here 

If you need more chocolate in your life right now, then take a look at SBS Food's chocolate recipe collectionWant more from SBS Food?  Sign up for the newsletter:

More ways to use up your choc
Chewy vanilla spice cookies with chocolate chunks

Merrill and I had a cookie bake-off in 2015 where each of us was tasked with creating a holiday cookie that incorporated vanilla. I wanted a cookie that merged the benefits of a chewy chocolate chip cookie with the fragrance of a holiday spice cookie. I began by using a chocolate chip cookie base that’s made with vegetable oil rather than butter — inspired by Ovenly’s vegan chocolate chip cookie. I infused this base with vanilla by grinding up a whole vanilla bean with the sugar; I increased the chocolate and chopped it so there would be a mix of shavings and chunks; and I gave it a little holiday oomph with cinnamon and ground chile.

White chocolate, blackberry and rosemary mud slice

This slice was inspired by the lovely Sollá, who runs a chain of vegetarian and raw food restaurants in Iceland and who helped me appreciate the potential of vegetarian and raw cooking through her delicious dishes. It was a pleasant surprise to see the popularity of health and raw foods in Reykjavik, with almost every supermarket stocking an impressive range of products. Indeed, with her five restaurants Sollá has had more success in Reykjavik than the famous golden arches, who were forced to close their doors in 2009. Sollá’s original recipe calls for the use of black beans and cacao, which I have adapted here to reflect new Nordic cuisine’s penchant for white chocolate.