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5 Stunning Easter Desserts You Have to Try

We compiled the best show-stopping recipes in our cookbook for you to use at your next Easter Brunch, spring celebration or just because. You’ve got to try these five easy recipes to add a little Jelly Belly sweetness to your meal.

1)  Springtime Chocolate-Filled Strawberries

A springtime delight that combines the decadence of chocolate ganache, fresh strawberries and Jelly Belly jelly beans for garnish.

Good for Easter Brunch, spring entertaining, bridal showers, Mother’s Day, cocktail parties, garden parties.

Makes: 18 Strawberries
62 calories per strawberry




Ingredients:

  • 12-18 medium to large fresh strawberries
  • Jelly Belly jelly beans (3-4 per strawberry)
  • Edible Sugar Glue
  • Cake Sprinkles/jimmies

Ganache Ingredients:

  • 3 1/2 oz. dark chocolate, finely chopped (preferably 70% cacao)
  • 1/2 cup heavy cream
  • Refrigerate 15 minutes until set. When chocolate sets, remove from molds.
  • 1/2 oz. (1 tablespoon) unsalted butter, softened

Ganache Recipe:

Chop chocolate and place in heatproof bowl, set aside. Bring cream to boil in saucepan over medium-high heat. Pour cream over chocolate in separate bowl, stir to melt. Add butter and whisk till smooth. Let cool to thicken up, then whisk till fluffy. Fill pastry bag or resealable freezer bag with the corner snipped off, pipe into strawberries.

Directions:

While ganache cools, use melon baller to scoop tops off the strawberry to create small cup. Trim bottom tip strawberry with knife to make it stand up. Apply thin layer of edible sugar glue (found in cake decorating/crafts stores), to bottom half of strawberry, then spoon on sprinkles. Fill the strawberry with approximately two teaspoons of chocolate ganache. Finish with four Jelly Belly jelly beans pressed into ganache. Makes 12-18 strawberries, 62 calories each.

2)  Jelly Belly Nest Cookies

This recipe can be easily used for Easter or a baby shower by switching your Jelly Belly jelly beans flavors.

Makes: 30 cookies
86 calories per cookie




Ingredients:

  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ½ cup sugar
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 2 cups shredded sweetened coconut
  • 5-oz. Jelly Belly jelly beans, assorted flavors

Ganache Ingredients:

  • 3 1/2 oz. dark chocolate, finely chopped (preferably 70% cacao)
  • 1/2 cup heavy cream
  • Refrigerate 15 minutes until set. When chocolate sets, remove from molds.
  • 1/2 oz. (1 tablespoon) unsalted butter, softened

Directions:

Heat oven to 375⁰F. Sift together flour, baking powder and salt and set aside. In large bowl beat shortening, sugar, egg white and vanilla extract until well blended. Add flour mixture and milk until blended. Stir in coconut.

Roll dough into a ball, divide in half. Roll 15 one-inch balls from each half and place on ungreased baking sheet. Make thumb print depression in center of each ball to form nest.

Bake 6 minutes. Remove from oven and place 4 Jelly Belly beans in center of each cookie. Return to oven and bake 5 more minutes. Transfer cookies to wire rack to cool.

3)  Meringue Nests with Raspberry Sorbet

Create these light meringue cups for a sweet raspberry sorbet and enjoy an after meal treat.

Makes: 6 nests
206 calories per nest


Ingredients:

  • 6 egg whites
  • Pinch of salt
  • 1 ½ teaspoon cream of tartar
  • ½ teaspoon almond extract
  • 1 ½ cup sugar
  • 4 – 6 ounces assorted Jelly Belly jelly beans
  • Raspberry sorbet for center

Directions:

Preheat oven to 170 degrees F. Line baking sheet with parchment paper. Set aside.

In clean dry mixing bowl beat egg whites, salt and cream of tartar with electric mixer until soft peaks form. With mixer running add almond extract and gradually add sugar. Beat until stiff and glossy.

Spoon meringue into pastry bag with large flower tip. Pipe meringue onto parchment lined baking sheet in nest shape. Leave center large enough to hold scoop of ice cream. Select a variety of colors of jelly beans, or a single color theme, such as blue or red jelly beans. Gently press jelly beans into sides of meringue. Bake 2 ½ hours or until hard. Store in air tight container. Serve with scoop of orange sherbet in center. Can be made two days ahead.

4)  Flower Cookie Pops

We absolutely love that this recipe not only is super cute, but also doubles as a table centerpiece! Created by Karen Tack and Alan Richardson of Hello, Cupcake! for Jelly Belly.

Makes: 15-20 cookie pops


Ingredients:

  • 1 roll of refridgerated sugar cookie dough
  • ¾ cup all-purpose flour
  • 15-20 lollipop sticks
  • 1 ½ cups confectioners sugar
  • 1 tablespoon egg white powder
  • 1-2 tablespoons water
  • Assorted Jelly Belly jelly beans
  • Green Chewy Fish by Jelly Belly
  • Flower shaped cookie cutters

Directions:

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Knead the sugar cookie dough with the flour on a work surface until smooth. Divide the dough in half.

Roll out half on a lightly floured surface to a scant ¼ inch thickness. Use 2-3 inch flower shaped cookie cutters and cut out as many shapes as possible. Transfer the shapes to the prepared pans on either long edge. Insert a lollipop stick into the dough about half way into the cut out.

Bake until cookies are golden, about 10-12 minutes. Transfer to a wire rack and cool completely. repeat with the remainig dough and lollipop sticks.

Combine the powdered sugar and egg white powder in a medium bowl. Add 1 tablespoon water and mix well. Add more water, 1 teaspoon at a time, until mixture is thick. Spoon mixture into a resealable bag.

Snip a very small corner from the bag, about 1/8 inch. Pip dots of frosting on cookies and attach Jelly Belly beans. for the center on some of the cookies, use the flat Mint Creams or cut some Jelly Belly beans in half crosswise and add, cut side down. Continue with the remaining Jelly Belly beans and cookie. Let cookies dry at least 2 hours.

Place a piece of styrofoam into a clean planter or serving bowl. Fill planter with green Jelly Belly jelly beans. Insert the cookie pops into the planter, pushing the sticks into the styrofoam to secure at different heights. Add a few green Chewy Fish as leaves.

5)  Tuxedo Jelly Belly Fudge

Sometimes all it takes is a good fudge recipe, and we’ve got a foolproof one for you. With Jelly Belly jelly beans as the pop of flavor and color, this recipe stays classy and modern all at once.


Ingredients:

  • 1 cup sugar
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 ¾ cup mini marshmallows
  • 1 teaspoon pure vanilla extract
  • 1 ½ cup semisweet chocolate chips
  • 1 ½ cup white chocolate chips
  • 9 oz. Jelly Belly jelly beans

Directions:

Line 9 x 13 inch baking pan with waxed or parchment paper so ends overhang sides of pan; coat with cooking spray.

In saucepan over medium heat, combine half of measure of the following ingredients: sugar, salt, butter, heavy cream and marshmallows. Stir until butter and marshmallows are almost melted.

Bring mixture to boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add semisweet chocolate chips and stir until chips are melted. Pour mixture into lined pan. Cool until firm, 15 minutes.

Repeat basic recipe with white chocolate chips. Then pour mixture over chocolate layer. Refridgerate 10 minute.

Score fudge into 1-inch squares, press in two Jelly Belly jelly beans per square. Let fudge cool in pan at room temperature, 3 hours. Remove by lifting paper from pan; cut fudge along scored lines. Plate and serve.

© Jelly Belly Candy Company