DIY chocolate easter eggs + 2 fillings

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Almost every easter, ever since I was little, me and my parents make homemade chocolate easter eggs, Once, I ate so much melted chocolate I had to go to the doctor. In the last few years, I have continued the tradition myself, to make vegan eggs.

Now, on easter week, I bring this diy guide to chocolate easter eggs, plus two recipes for vegan fillings: toasted coconut, and cappuccino cream.

The fillings, specially the cream, are perishable and have to be kept on the fridge. It is best to make, at most, 3 days before eating. On the other hand, the eggs can be made in advance and have the same expiration date as the chocolate used.

I used dark chocolate, which I bought in a big 1kg bar. You can use whatever vegan chocolate you find, but buying in large quantities will probably be cheaper.

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INGREDIENTS

For the chocolate egg:

vegan chocolate (the amount will depend on the mold size)

For the toasted coconut filling:

75g shredded coconut

100mL coconut milk

1/2 cup sugar

For the cappuccino filling:

1 cup vegetable milk

1/2 cup sugar

3 tsp instant coffee

1 tsp chocolate/cocoa powder

1 tsp cinnamon powder

1 tsp cornstarch

1 tsp agar

1 cup cookie/cracker crumble

DIRECTIONS

Chocolate egg

1- In a clean and dry surface, chop the needed amount of chocolate (my egg molds are about the size of my open hand, 17cm of height, and I used 100g chocolate for each half of the egg).

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2- Put the chocolate in a microwaveable bowl and take it to the microwave, for 30 seconds at a time, stopping to mix, until the chocolate is completely melted (about 2 minutes). If you have a kitchen thermometer, the temperature should be between 40-46C/104-115F.

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3- Now we have to temper the chocolate, a process needed so your easter egg doesn’t melt/break easily, and also makes it shiny. In a bigger bowl than the one with the melted chocolate, add water and ice cubes, then put the chocolate bowl in it as in bain marie (IMPORTANT: the water should never touch the chocolate. Use dry utensils and avoid making chocolate eggs on humid days/places). Mix the melted chocolate to cool it down evenly. It should reach a temperature close to 29C/84F (see the chocolate packaging, this temperature varies for each chocolate brand/type). If you don’t have a thermometer, the chocolate should be a bit cooler than body temperature to the touch, but still well melted.

  • You can also temper chocolate on a granite/marble surface but it’s messier. If interested, you can look for a tutorial online.

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4- Take your egg molds and start to spread chocolate on the edges with a silicone spatula. Spread it all over the mold, rotating it so the chocolate doesn’t stay all at the bottom. Take it to the fridge for 2 minutes, or while you spread chocolate on your other molds.

5- Remove the mold from the fridge (the chocolate should be hard) and add a second layer of chocolate. Spread mostly on the edges, because it will be thinner than the bottom of the mold. Take it to the fridge until hard. You can repeat this step until it reaches the thickness desired.

6- To unmold, remove the excess chocolate from the edges and turn it over a clean and smooth surface. Turn the edges of the mold until the egg comes off. If you’re having troubles, take the egg mold to the fridge for a few minutes then try again.

7- For packaging, you can “glue” the halves of the egg with more melted chocolate, or heating a knife blade in the stove fire touch it on the edges of each egg half. I used a base to prop the egg, which can be any round thing the holds you egg, like a cup. You can package it with tin foil, or directly with a plastic wrapping like I did.

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I had some melted chocolate left so I also made these tiny eggs. I added cayenne pepper and rice flakes to the chocolate. You can also add chopped nuts, dried fruit, coconut flakes, sprinkles, etc. (both to the small and big chocolate eggs), or put some filling.

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Toasted coconut filling

In a frying pan, toast the coconut on low heat. Mix until the coconut gets a brown color, taking care not to burn it. Reserve.

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In a pan, mix sugar and coconut milk and cook it on low heat, always mixing, until it starts to boil. Turn it off and mix it with the toasted coconut. Let it cool.

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When cooled (NEVER add anything warm over your chocolate egg), fill one half of the chocolate egg (this recipe makes enough for one half egg with 17cm of height). You can cover it with melted chocolate.

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Cappuccino filling

Mix all the ingredients, still cold. You can dilute the starch separately with a little milk and then add it to the rest of the ingredients

Take it in a pan to low heat, always stirring. Once it starts to boil and get a little thicker, take it off the heat. Transfer to a bowl and take it to the fridge. The agar with make it thicker as it gets cold.

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Take one half chocolate egg and add some crumbled cookies/crackers. Alternate layers of crumbles and cream until full, leaving a layer of cream on top. Garnish with crumbles and cinnamon, or cover with chocolate.

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