Overloaded Chocolate Easter Eggs
This recipe was a bit of experiment, but worked out better than I could have dreamed. Rich and smooth chocolate eggs, filled with a sweet and tangy vegan cheesecake mousse and topped with a handful of goodies - I can't go past a choc-berry combo.
Makes 5
ingredients
Chocolate Eggs
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60g Cacao Butter
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40g Cacao Powder
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30g maple syrup or honey
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pinch of sea salt
'Cheesecake' filling
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200ml coconut cream
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50ml coconut oil
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1 heaped tbs coconut flour
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1 tbs Coconut Sugar
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handful of raspberries
Suggested toppings (optional)
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raspberries, hazelnuts, pistachios, rose petals
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Loving Earth chocolate squares
method
- Step 1 :In a small sauce pan over very low heat, add all your chocolate egg ingredients and stir slowly until combined.
- Step 2 :Remove from heat and pour into 5 medium-sized egg-half moulds, reserving a few tablespoons of the mixture. Set in the freezer for 30 minutes.
- Step 3 :In a food processor or blender, add all your cheesecake ingredients and blitz until smooth.
- Step 4 :Once your egg halves have set, remove from freezer and fill with raspberry filling. Marble through leftover melted chocolate mixture (which may need re-heating if hardened).
- Step 5 :While the mixture is soft, add in toppings of your choice, then leave in the fridge overnight to set completely.
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