Christians consider Easter to be the most important annual religious feast in their liturgical year, starting with Maundy (Holy) Thursday, commemorating Jesus’s Last Supper, followed by Good Friday, which remembers his crucifixion and ending with Easter Sunday celebrating his resurrection; while the Easter Bunny and Easter Eggs can be traced back to pagan celebrations.
Whatever we personally choose to celebrate, essential oils can be included to enhance our experiences.
I have added my own special Easter blend to my reed diffusers to use throughout my home. If you’d like to create something special of your own you could follow some of the guidelines from my Easter post last year.
Bitter Orange 6 drops
Petitgrain 4 drops
Neroli 2 drops
Frankincense 1 drop
Use in a diffuser or Make up in a Mister
Fill a 30 ml Spray bottle with distilled water and add your synergy. Spray as needed
And, as it wouldn’t be Easter Sunday for me without some Easter chocolates and this year I am making some Chocolate Truffles.
8 ounces of semi-sweet or bittersweet chocolate chopped fine.
½ cup of whipping cream.
1 teaspoon of the extract of your choice (e.g. vanilla, almond, mint, lemon, orange, coffee)
1 teaspoon of ground ginger, or ground cardamom, or ground cinnamon, or grated orange zest
1 cup of mint leaves –stems removed and chopped
2 tablespoons of finely chopped candied ginger
Finely chopped nuts
Heat cream to a simmer: In a small heavy saucepan bring the whipping cream to a simmer and stir and scrape down the sides with a spatula every few minutes.
If you are using an extract or ground spice add this to your cream.
Make chocolate base (ganache): Place the chopped up chocolate in a separate bowl and pour the cream over the chocolate and allow to stand for a few minutes then stir until smooth.
Refrigerate for 2 hours: Allow to cool and then place in the fridge for 2 hours.
Roll into balls and chill overnight: Use a teaspoon to scoop out balls of the ganache and roll quickly in your hands and place on a baking sheet lined with parchment paper. Place in the fridge overnight.
Coat your truffle by rolling it in cocoa powder, or finely chopped nuts or dipping in chocolate ganache.
You could substitute essential oil for your base flavoring, however as the amounts are really so small I have found that it easier to use extracts, ground spices, zests or candied ginger.
For instance, according to Leung and Foster in the Encyclopedia of Common Natural Ingredients, 2nd Edition:The highest average maximum use levels reported for use in candy: Peppermint is 0.104% ; Lemon is 0.046% ; Bitter Orange is 0.043% ; Rose is 0.0002%;; Lavender is 0.0004%. These are just a few examples of using essential oils in food but as you can see the MAXIMUM amounts are very small and of course you can use less.
Based on the above recipe the maximum amount essential oil to use for the whole recipe would be: Peppermint 10 drops or less: or Lemon or orange 4 drops or less. The amounts for both Rose and Lavender would be far too small on this quantity to accurately measure.
I wish you all a very joyful Easter Season.