Evil Auntie's Easter Chocolate


The essence of disaster cooking is improvisation - use what you have on-hand


Many of the quantities can be estimated by experimentation - trial & error then repeat the process is the way to develop a new recipe


Make strong tea

Use 2 tablespoons loose tea - a flavored tea is preferred  - Earl Gray, Lapsong Souchong, Oolong, etc

Pour 3/4 cup boiling water over leaves and let it steep for 2 hours

Strain out leaves


Marmalade for pas de fruit filling


Boil lemons for 10 minutes in port of water

Cut off ends

Quarter lemons, remove center pith and seeds

Use food processor to blend until smooth

Force through strainer

Scrape outside of strainer into boiler, add lemon juice and a little water and heat

Add sugar and boil until contents thicken and color changes to slightly carmel

Remove from heat and pour onto a flat glass plate

Refrigerate until chilled

(note: lemons probably will not require additional pectin to gel, whereas oranges would)


Chocolate Ganache

Place 3 cups semisweet chocolate chips in a bowl

Reheat the tea in microwave and add 2 tablespoons brown sugar

Pour tea over the chocolate chips and let it sit for a few minutes

Stir until smooth


Putting it together

Take the glass plate out of the refrigerator

Pour the chocolate ganache over the fruit

Put back in refrigerator


Where to go from here?

Cut out pieces and dip in chocolate to make candies

Pour into truffle shells to make your own truffles

Use as a topping for desserts

Eat as a snack


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