The kids aren’t the only ones who should be allowed to devour an endless amount of sweet treats at Easter. As they run around busily finding (and consuming!) the delicious chocolatey treasures hidden everywhere, there’s no reason why the adults can’t indulge their tastebuds too. We’ve gathered some delicious Easter recipes that are especially perfect for adult Easter celebrations.
Check out these yummy recipes for some adults-only Easter recipe inspiration.
Baileys and Cream Easter Egg Cocktail
Baileys and creme eggs are the perfect combination in this Easter recipe for adults. Creamy baileys, chocolatey chocolate and then some more cream and more chocolate. It doesn’t get much more indulgent than that!
Prep: 0:20 Mins
Serves: 8
INGREDIENTS
- 8 mini crème chocolate eggs
- 2 tablespoons chocolate syrup
- 1 cup Baileys Irish Cream
- 1 cup vanilla vodka
- 1 1/2 cups thickened cream, plus extra whipped cream to serve
- Ice cubes, to serve
- Dutch-processed cocoa, to serve
METHOD
Step 1
Thread 1 chocolate egg onto each swizzle stick. Drizzle syrup on a small plate. Dip rims of 8 x 2/3-cup-capacity glasses into syrup.
Step 2
Place half the Irish cream, vodka and thickened cream in a cocktail shaker. Fill with ice. Secure lid. Shake to combine. Strain mixture into half the prepared glasses. Repeat with remaining Irish cream, vodka, thickened cream, ice and prepared glasses.
Step 3
Dollop cocktails with extra whipped cream and dust lightly with cocoa. Top each glass with a swizzle stick. Serve.
Source site: www.taste.com.au
Bounty Bar Martini
At Easter time, anything that has chocolate is more than welcome on the menu. Combine delicious chocolate in various forms (an essential for any Easter recipe!) with coconut (from various forms and sources too) for an Easter recipe for adults that is truly a taste sensation!
Prep: 0:10 Mins
Serves: 2
INGREDIENTS
- 50g sachet coconut milk powder
- 2 teaspoons sweetened condensed milk (see note)
- 125ml (1/2 cup) warm water
- 20g (1/4 cup) shredded coconut
- 14-15 white choc melts
- 80ml (1/3 cup) chocolate topping or chocolate dessert sauce
- 80ml (1/3 cup) Malibu
- 40ml creme de cacao liqueur
- 40ml vodka
- Ice cubes, to serve
- 1 x 45g Bounty bar, halved diagonally, to serve
- Mini Bounty bars, to serve (optional)
METHOD
Step 1
Combine the coconut milk powder, condensed milk and water in a bowl. Use a fork to whisk until dissolved. Set aside to cool.
Step 2
Arrange the coconut in a thick ring on a plate, slightly larger than the rim of your serving glasses.
Step 3
Arrange the choc melts on a microwave-safe plate. Place the plate in the microwave and heat on High for 1 minute or until melted. Dip the rim of a glass into the chocolate, moving it into the chocolate slightly so the rim is covered about 7mm down the outside. Immediately dip into the coconut and press well. Repeat with remaining glass and coconut.
Step 4
Drizzle the chocolate topping in stripes down the inside of each glass. Pour the Malibu, creme de cacao and vodka into a jug. Add the coconut milk mixture and ice cubes. Stir briefly, then strain out the ice. Pour into the prepared glasses. Thread the halved Bounty onto toothpicks to use as a swizzle stick.
Step 5
Serve with mini Bounty bars, if you like.
Source site: www.taste.com.au
Orange Spritzer
It might hard to believe, but perhaps not everyone is chocolate obsessed. Or maybe you just need a little refresher to regroup for the next round of chocolate intake! This Orange Spritzer is a delightfully refreshing Easter recipe for adults.
Prep: 0:10 Mins
Serves: 8
INGREDIENTS
- 1 cup Campari
- 1 cup chilled soda water
- 2 cups chilled orange juice
- 750ml bottle prosecco, chilled
- Orange slices, to serve
- Ice cubes, to serve
METHOD
Step 1
Combine Campari, soda water, orange juice and prosecco in a jug.
Step 2
Place ice cubes and 2 orange slices in each glass. Pour spritzer and serve.
Source site: www.taste.com.au
Hot Cross Bun Tiramisu Trifles
Innovative hot cross bun recipes are always a great way to enjoy this Easter favourite. What better way to indulge in the perfect Easter recipe for adults, than a combination of hot cross buns, tiramisu and trifle!! Mmmmm!!
Prep: 0:15 Mins
Cook: 0:10 Mins
Serves: 6
INGREDIENTS
- 6 Fruit Free Hot Cross Buns
- 1 cup (250ml) espresso coffee
- 1/2 cup (125ml) marsala wine or coffee-flavoured liqueur
- 300ml thickened cream
- 250g mascarpone
- 1/4 cup (40g) icing sugar mixture
- 2 tsp cocoa powder
- 1/4 cup (55g) caster sugar
- Dark chocolate curls, to serve
METHOD
Step 1
Use a serrated knife to split the buns into 3 even pieces, crossways. Use a 6.5cm round pastry cutter to cut discs from the bun slices.
Step 2
Combine the coffee and wine or coffee-flavoured liqueur in a bowl.
Step 3
Use an electric mixer to whisk the cream, mascarpone, icing sugar and 1/4 cup (60ml) of the coffee mixture in a large bowl until soft peaks form.
Step 4
Dip the bun base discs in the remaining coffee mixture. Divide among 1-cup (250ml) serving glasses. Top with half the cream mixture and sprinkle with half the cocoa powder. Repeat with the remaining bun discs, coffee mixture, cream mixture and cocoa powder, finishing with the bun tops. Place in the fridge for 1 hour to chill.
Step 5
Meanwhile, combine the sugar and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until the sugar dissolves. Reduce heat to low. Cook for 5 mins or until the syrup thickens. Cool slightly.
Step 6
Brush the bun tops with the syrup and sprinkle with chocolate curls to serve.
Source site: www.taste.com.au
Chocolate Espresso Slice
Coffee and alcohol are both widely enjoyed by most adults. Combine these two popular favourites with (yep, you guessed it!) chocolate for an Easter recipe that is perfect for adults on so many levels.
Prep: 2:35 Hrs and Mins
Serves: 6
INGREDIENTS
- 2 teaspoons instant espresso coffee
- 1 x 600ml carton custard
- 2 tablespoons Kahlua or similar liqueur
- 600ml thickened cream
- 1 cup pecan nuts, lightly toasted
- 300g good-quality cooking chocolate
METHOD
Step 1
Dissolve the coffee in 2 tablespoons of boiling water, then set aside to cool. Place custard in a bowl and add the dissolved coffee and the Kahlua.
Step 2
Whip half the cream and fold into custard mixture with half the pecans until combined. Pour into a shallow container and freeze until frozen at the edges. Beat with an electric beater, return to container and refreeze. Repeat 2 or 3 times. (Or place in an ice-cream maker and churn for 20 minutes.)
Step 3
Draw four 20 x 12cm rectangles on a sheet of non-stick baking paper. Melt 250g chocolate in a bowl over gently simmering water and use a palette knife to spread evenly onto rectangles. Refrigerate to set.
Step 4
Whip remaining cream and remove ice-cream from freezer. Set aside to soften. Carefully remove chocolate sheets from the paper and lay on a freezer-proof serving dish. Spread with a third of the cream then cover with small scoops of the ice-cream. Top with another sheet of chocolate. Repeat, finishing with a chocolate sheet. Cover with foil and return to freezer until ready to serve.
Step 5
Refrigerate remaining chocolate until firm, then use a vegetable peeler to make curls. Transfer slice to fridge 1 hour before serving to soften slightly. Garnish the slice with the chocolate curls and remaining pecan nuts.
Source site: www.taste.com.au