How to Make Chocolate Flowers for Easter 2024

How to Make Chocolate Flowers for Easter 2024: These Blooming Chocolate Flowers: are they a prank or a dessert? Gorgeous chocolate petals envelop a brownie. The petals open to reveal the flower within when you pour hot ganache around the base. It’s gastronomic artwork!

How to Make Chocolate Flowers for Easter 2024

INGREDIENTS

• Set the oven temperature to 325°F. Apply nonstick cooking spray to a muffin pan, preferably a silicone muffin pan.

• Beat the brownie mix and, if used, the instant espresso powder together. As directed on the package,

• prepare the brownies by adding the appropriate amounts of water, oil, and egg(s). Mix thoroughly until the brownie dough is smooth after adding the mint extract.

• Evenly divide the batter among 10 muffin cups, filling them about two thirds of the way. (Depending on the size of your pan, you might get 12 brownie cups out of this.) Bake for 35 to 40 minutes at 325

• degrees Fahrenheit, or until a toothpick inserted in the center comes out clean. Let cool fully.

TO MAKE THE WHITE CHOCOLATE SAUCE:

• In a larger dish, mix together the heavy cream and white chocolate chips. Microwave the sauce for 30 seconds at a time, mixing thoroughly after each 30 to ensure it melts completely and becomes smooth. Taste it and adjust the flavor with a small amount of peppermint extract if desired.

• Cover the sauce in the bowl with a layer of cling film, pressing it in place, and let it there for the time being.

TO MAKE THE CHOCOLATE PETALS AND LEAVES:

• Using a sharp razor, cut out petal shapes from one of the pieces of clear plastic. You can use the template provided, or draw your own shapes. If you are also making leaves, cut out leaf shapes from a second plastic sheet.

• Melt the red candy coating. Place the petal template on top of a second, uncut sheet of plastic. Pipe or spoon some red candy coating into each petal shape, and use a small offset spatula to smooth the coating into an even layer. Peel the top sheet away to reveal the petals underneath.

• Roll the plastic sheet with the petals up into a cylinder, and slide it into a 3-inch cardboard tube or pipe. Refrigerate until the coating is completely set, then slide the plastic back out and carefully remove the petals.

• Repeat until you have enough petals for all of your flowers. I used 10-11 petals/flower, but some do break during assembly, so it’s wise to make a few extras.

• After the petals are made, repeat this process using green candy coating and the leaf template, until you’ve made 3 leaves per flower, plus a few extras for breakage.

ALSO SEE

S’mores Cookie Bars Recipe

Advertisement

RECIPE NOTES

• This recipe has been updated since it was originally published. You can find the original version of the recipe here.

• The nutritional information for this dessert takes into account all of the sauce and candy coating used in the dish, but it is not all typically consumed with the brownie—much of it gets left on the plate at the end of the night.

• You can fill these chocolate flowers with whatever you’d like. I went for peppermint mocha brownie cups, but macarons, fresh fruit, and sorbet are all good choices.

• Calories: 766kcal
• Carbohydrates: 79g
• Protein: 5g
• Fat: 48g
• Saturated Fat: 35g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat:9g
• Cholesterol: 46mg
• Sodium: 100mg
• Potassium: 224mg
• Fiber: 1g
• Sugar: 78g
• Vitamin A: 454IU
• Vitamin C: 0.5mg
• Calcium: 135mg
• Iron: 0.4mg