Home-made sweets

Easter is the celebration par excellence for sweet lovers, and the best sweets are the ones you make yourself. Serve Egg Liqueur Truffles and Cognac chocolates with the adults’ coffee, and fill the kids’ Easter eggs with irresistible Easter sweets.

Below you will find recipes for Easter eggs with coconut, Berry truffles, Pistachio balls with rose water, Easter truffles, Easter sweets, Egg liqueur truffles, A sweet treat with your coffee and Cognac chocolates.


Easter eggs with coconut

Easter eggs with coconut

16 eggs 1.5 hours
Ingredients

50 g butter
120-140 g desiccated coconut
90 g Dansukker Icing Sugar
70 g Dansukker Organic Syrup
50 ml whipping cream

Decoration
200 g dark chocolate
100 g white chocolate
caramel colour, optional colour
sprinkles, your choice of type and colour

Flavourings
grated zest of 1 lime, preferably organic
2-3 drops peppermint


Melt the butter in a saucepan and stir in the remaining ingredients. If desired, add a flavouring of your choice.

Leave to cool in the refrigerator for about 30 minutes.

Shape into eggs and leave in the freezer for about 20 minutes. Meanwhile, melt the dark chocolate.

Dip the eggs in the melted chocolate, and leave in a cool place for 20 minutes.

Decorate the eggs with white chocolate mixed with caramel colour or white chocolate and sprinkles.

The recipe was made by

Dansukker

Berry truffles

Berry truffles

makes about 30
Ingredients

300 g dark chocolate, in small pieces
100 g berries, e.g. blackcurrants, cloudberries or raspberries
70 g Dansukker Muscovado Syrup
50 ml whipping cream
50 g butter

To decorate
cocoa powder
roasted nuts, chopped


Place the chocolate in a bowl.
Bring the berries, syrup, cream and butter to the boil.
Pour the hot mixture over the chocolate and blend or stir until melted.
Leave to cool in the refrigerator for at least 1 hour.
Form small truffles using a spoon and your hands. Roll them in the decoration of your choice.

The recipe was made by

Dansukker

Pistachio balls with rose water

Pistachio balls with rose water

makes about 25
Ingredients

100 g pistachio nuts, shelled + a few extra for decoration
90 g butter at room temperature
60 g Dansukker Icing Sugar
2 tbsp Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
grated zest of an untreated lemon
200 g grated sponge cake
1-2 tbsp rose water


Shell the pistachio nuts and chop into small pieces either by hand or using a mixer.
Cream the butter, sugar and lemon zest together.
Add the sponge cake and 3/4 of the pistachio nuts and mix to a smooth and sticky dough. Add rose water to taste.
Place the dough in the refrigerator for at least 30 minutes.
Form into small balls and roll them in the chopped pistachio nuts.
Return to the refrigerator until they are to be enjoyed.

The recipe was made by

Dansukker

Easter truffles

Easter truffles

Ingredients

1 dl whipping cream
50 g butter or margarine
200 g good quality milk chocolate
100 g high quality dark chocolate
2 tbsp Cointreau
Grated zest of 1 untreated lime

Topping
100 g blanched, peeled, ground almonds
1 1/2 dl Dansukker Icing Sugar
1 tbsp Dansukker Glucose Syrup
Yellow and green food colouring
25 g white chocolate  


Wash the lime thoroughly and finely grate the zest.

Combine the cream and butter/margarine in a saucepan. Break the chocolate into small pieces and add to the pan. Stir until the chocolate has melted. Add the liqueur and lime zest. Pour into a foil tin measuring about 10 x 20 cm and put aside to set.

Combine the ground almonds, icing sugar and glucose syrup. Divide the mixture into two equal parts and colour with food colouring. Divide the truffle mixture into two equal parts. Roll out the almond paste into rectangles the same size as the truffle and place on top of the truffle.

Cut into squares. Put the white chocolate in a plastic piping bag and tie a tight knot in the end. Put the bag in hot water until the chocolate melts. Cut off the tip of the bag and pipe the chocolate over the truffles. Store in a cool place.

The recipe was made by

Dansukker

Easter sweets

Easter sweets

about 50
Ingredients

1 egg white
15 ml tropical juice concentrate
250 – 300 g Dansukker Icing Sugar
50 g green, orange and yellow candy-coated chocolate buttons


Lightly whisk the egg white with a fork. Add the juice concentrate and the icing sugar. Roll the mixture into little balls. Place them on foil or greaseproof paper and flatten them into discs. Push a chocolate button into each disc. Leave overnight to dry. Turn the discs over and allow the other side to dry.

The recipe was made by

Dansukker

Egg liqueur truffles

Egg liqueur truffles

Ingredients

100 g good quality dark chocolate
50 g butter
30 g Dansukker Icing Sugar Chocolate
10 ml grated untreated orange zest
30 ml egg liqueur

Decoration
60 g Dansukker Icing Sugar


Melt the butter and chocolate in a saucepan over a low heat. Remove from the heat and stir in the icing sugar, orange zest and liqueur. Allow to cool slightly, then refrigerate until chilled. Shape into round balls using a spoon dipped in warm water. Roll the truffles in the icing sugar. Store in a cool place.

The recipe was made by

Dansukker

A sweet treat with your coffee

A sweet treat with your coffee

Makes 20-25
Ingredients

200 g white chocolate
50 ml double cream
10 g Dansukker Icing Sugar
15 m Calvados

Decoration
Sugar sprinkles


Melt the chocolate with the cream and icing sugar in a saucepan over a low heat. Remove from the heat. Allow to cool slightly, then add the Calvados. Whisk at high speed until fluffy. Put the mixture in a piping bag and pipe into mini paper cake cases. Decorate with sugar sprinkles (optional).

The recipe was made by

Dansukker

Cognac chocolates

Cognac chocolates

approx. 30 sweets
Ingredients

100 g butter
150 ml double cream
300 g dark chocolate
60 g Dansukker Icing Sugar with chocolate taste
3 tbsp cognac

Decoration
2 tbsp Dansukker Icing Sugar with chocolate taste
3 tbsp Dansukker Granulated sugar

small paper cups


Bring the cream and butter to the boil in a saucepan. Break the chocolate into small pieces and mix in. Add the icing sugar and stir until the chocolate has melted.

Mix in the cognac. Allow the mixture to stand in the fridge overnight. Mix the icing sugar and superfine sugar. Shape small balls of the cognac mixture and roll them in the sugar mixture.

The recipe was made by

Dansukker

You will find more recipes for Easter sweets here »