Chocolate Easter Bunny Pie Recipes

GIANT FILLED CHOCOLATE EASTER BUNNY

Steps:

• Add half of the chocolate to a medium microwave-safe bowl and microwave in 30-second intervals, whisking in between each, until the chocolate is melted, about 2 minutes. Add the remaining chocolate and continue to whisk until smooth; this will result in a tempered chocolate that will appear glossy when set. Transfer 1/4 cup of the tempered chocolate to a small bowl; set aside.
• Divide the remaining chocolate between the 2 halves of a 10-inch-tall plastic bunny mold. Tilt the mold halves to swirl the chocolate around until each is coated entirely. Refrigerate until set, about 15 minutes.
• Add the marshmallow creme, chocolate-hazelnut spread and caramel syrup to a medium bowl and fold with a rubber spatula to combine. Coat 2 small rubber spatulas with nonstick spray and use them to divide the mixture between the mold halves. Refrigerate until firm, about 15 minutes.
• Reheat the reserved 1/4 cup of chocolate in 15-second intervals, whisking in between each, until the chocolate is melted, about 45 seconds. Transfer to a piping bag; snip the tip off to make a 1/8- to 1/4-inch hole. Pipe the melted chocolate around the edge of one of the mold halves. Sandwich both halves together and refrigerate for 10 minutes.
• Carefully unmold and trim away any excess chocolate around the edges if needed.

MOLDED CHOCOLATE BUNNY

Steps:

• If you are going to paint the bunny's face and other elements, decide on the colors you are going to use and then divide the cocoa butter into the number of colors selected. Place the cocoa butter in a yogurt maker (see tips, below) or individual stainless-steel bowls, using enough cocoa butter to keep it liquid, work the coloring powder into each one, and then, using a small paint brush, carefully paint the features directly onto the interior of the mold. (See tips, below.) Allow the cocoa butter to set for about 30 minutes, then proceed with the recipe. If you don't have the time or energy to make the cocoa butter colors, simply paint the face with tempered milk or white chocolate.
• Place a wire rack on a baking sheet lined with parchment paper. Set aside.
• Place the tempered chocolate in a warmed bowl.
• Clip the two parts of the mold together. Then, holding the mold upside down, pour the tempered chocolate into the mold. When it is full, immediately empty it back into the same bowl. The mold should be evenly coated with anywhere from 1/16 to 1/8 inch of chocolate. Tap the edge of the mold to release any air bubbles that might remain in the chocolate, to ensure a perfectly smooth coating. Wipe the edge of the mold clean on the edge of the bowl (you don't want to waste a drop of chocolate) and place the mold, open end down, on the wire rack. Let stand for about 5 minutes, or until the chocolate has begun to set.
• Once the chocolate hardens, using a pairing knife, scrape the open end of the mold clean. As the chocolate hardens, it will retract from the mold, and the clean edge helps prevent the chocolate from sticking and cracking as it shrinks. (If your kitchen is warm, place the mold in the refrigerator for a couple of minutes to facilitate hardening.)
• Repeat this process 2 more times, allowing the chocolate to thoroughly harden between pourings, to give a nice thick, child-friendly coating of chocolate.
• Once the chocolate has set, unclip the mold and lift the plastic from the chocolate form. If desired, wrap in cellophane and store in a cool, dry spot for up to 5 days.
• Tips:
• Decorating with Chocolate: Painting:
• You can add flair to molded figures with just a few brushstrokes. In general, the area to be painted in a mold is small, so you don't need to mix a large amount of "paint." I recommend using a yogurt maker (the type that has a few small containers) to mix and hold the paints. The temperature of the machine is perfect to keep the paint warm enough to remain constantly spreadable. It is a great place to store cocoa butter paint, too. (Of course, you can also use small stainless-steel bowls over hot water, but the yogurt maker makes the job much easier.) For each color, place a few tablespoons of cocoa butter in a yogurt container. Mix in powdered food coloring, a tiny bit at a time, until the desired color is reached. Then, using a fine-tipped paintbrush, carefully apply the paint to the interior area of the mold you are coloring (for example, red might be used to paint on the mouth of a human or animal figure). Allow the paint to set for about 30 minutes before you proceed with the recipe.
• Molding Chocolate:
• You cannot mold tempered chocolate successfully in wood or other porous materials. Nor is glass a good choice. When you pour tempered chocolate into a glass mold, it immediately takes on the temperature of the glass, which if it is too hot or too cold will cause the chocolate to go out of temper. Antique metal molds, with interiors that have been damaged through years of use or the passage of time, are best used as wall decorations. Flexible plastic molds are terrific, but in time they begin to show wear and must be replaced. All of this is my way of saying that firm plastic and polycarbonate molds are the best choices for molding chocolate.
• Although you might have heard that coating a mold with fat will make removing the finished product easier, do not try it. It will not help unmold the item; it will only make it greasy. Chocolate, like plaster, retracts as it cools, which ensures that once it has set it will easily pull away from a plastic mold. Remember, chocolate reflects the surface against which it has been molded, so if properly done, the set chocolate will be smooth and shiny. However, the chocolate must be tempered-not simply melted-or it won't release.
• Before you begin to fill a mold, set up your workspace: Have the tempered chocolate in a bowl. Alongside the chocolate have the mold; a ladle; a paring knife; pastry scraper; large metal offset spatula, or other smooth-edged utensil; a wire rack on a parchment- or waxed paper-lined baking sheet; and some clean kitchen towels.
• Using the ladle, carefully fill the mold with the liquid chocolate. Once the mold is full, invert it over the bowl of tempered chocolate and allow the excess chocolate to drop back into the bowl. If the mold is finely detailed, it will be necessary to tap on the sides to release any air bubbles that might form in the raised detail. The mold should now be evenly coated with a thin layer (usually 1/8 or 1/16 inch thick, depending on the recipe) of chocolate. Wipe the edge of the mold, or the edge surrounding each cup in the mold, clean with a paring knife or pastry scraper. Place the chocolate-coated mold, open side down, on the wire rack. Let stand for about 5 minutes, or until the chocolate begins to harden. Using the paring knife, scrape the edge of the mold absolutely clean of hardened chocolate. This is important, because the chocolate retracts from the sides of the mold as it sets, and a clean edge will keep it from sticking and cracking as it shrinks. If desired, you can place the mold in the refrigerator for a few minutes to speed the hardening, but do not leave it there for any length of time.
• Once you have invested in molds, they can be used over and over again. My best advice for extending the life of plastic or polycarbonate molds is to clean them with care. Wash them in hot, soapy water, carefully wiping them clean with a soft cloth (never any rough material or a scouring pad). Then rinse them well under running water and dry thoroughly, as water deposits can be as damaging to molds as scratchy scrubbers.

CHOCOLATE EASTER BUNNY CAKE

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube cake pan with baking spray with flour. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
• In a large bowl, beat cake mix, eggs, butter and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.
• Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
• In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.
• Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press a second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired.

CHOCOLATE EASTER BUNNY PIE

Steps:

• Chunk chocolates and put together in a small microwaveable bowl; heat on high power in thirty second increments until chocolate is melted and smooth when stirred together, about 1 1/2 minutes.
• In a large bowl, cream together the butter and cream cheese; cream in the sugar, vanilla and milk until all is smooth and well incorporated.
• Stir the melted chocolate into the cheese mixture until well blended.
• Fold in the thawed whipped topping until thoroughly mixed, being careful not to beat out the fluffiness of the topping.
• Scoop the filling into the prepared crust, mounding and smoothing to fit it all inches.
• Stand the ears in the center, at a little angle if desired; sprinkle some of the M & M's around to give it some color.
• Chill the pie at least one hour before serving and refrigerate any leftovers.
• Can be made ahead and frozen up to a couple of months.
• *The better the chocolate, the better the result! Use bittersweet or unsweetened here, anything else is too sweet.