How to use your excess Easter Eggs: Hot Chocolate

Prep time 2 mins | Cooking time 5 mins | Serves 2


Want a tasty way to enjoy your excess Easter Eggs? Warm up with this rich and creamy hot chocolate. Photographs by Nicholas Rider.


I think you all know how much I enjoy all things sweet. This is especially the case during Easter when there are no reasons not to eat copious amounts of chocolate. What do you do with the endless baskets of Easter eggs, bunnies, and boxes of chocolates that are leftover? You make hot chocolate of course, which is the perfect drink to keep you warm this Autumn.


  • 150g milk chocolate Easter eggs or bunnies, chopped (or regular chocolate, chopped)
  • 2 tbsp drinking chocolate powder
  • 500ml full-cream milk
  • 1 tsp ground cinnamon
  • Marshmallows, to serve


Make the hot chocolate. Place the chocolate, drinking chocolate powder, milk and cinnamon into a medium saucepan. Bring to a simmer over a medium heat. Stir occasionally with a whisk until the chocolate has melted and the milk is frothy. Pour into mugs and serve with marshmallows and my chocolate cookies (recipe here) or vegan date, almond and cacao eggs (recipe here).

For a vegan twist replace the milk chocolate with dark chocolate and the milk with almond or oat milk. This hot chocolate also tastes great made with white chocolate. Simply replace the milk chocolate with 200g chopped white chocolate and leave out the drinking chocolate. What are you making with your leftover chocolate? Let me know in the comments below.

Happy cooking and keep smiling,

Brendon 🙂



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