Ok so there are a lot more allergy friendly easter chocolate options out there than a decade ago, but as my son has pointed out, they never have any stuff inside, no delicious fillings, which seems to be true. Whilst I have in the past made allergy friendly caramel and used egg moulds to make beautiful eggs that disappear in seconds! I am feeling short on time. So I came up with these, no moulds required and easy to whip up and they taste great.
NOTE: In this recipe you are making your own chocolate, which is actually surprisingly easy, you can reduce allergen risk and added bonus way less sugar! However if you have a chocolate you can use, omit the cacao butter, powder, maple syrup and just melt it down to make filling. Then melt down more to make outer shell, 100-130g blocks for each would be fine.
Recipe:
Filling:
60g cacao butter
40g cacao powder
40g maple syrup or to taste
1x tsp vanilla paste
120g coconut cream
pinch of salt
Melt the cacao butter, either in small saucepan, low heat on stovetop or small glass bowl in microwave, stir until liquid, then add remaining ingredients except the coconut cream and stir until well incorporated and smooth, then add coconut cream and mix well. Place bowl in freezer for an hour, just don’t allow to become frozen.
Take out the freezer and using a metal spoon, scoop out mixture and shape into eggs and place on baking paper. Then place back in freezer whilst you prepare next step.
Outer shell:
60g cacao butter
40g cacao powder
40g maple syrup or to taste
1x tsp vanilla paste
pinch of salt
Make chocolate as above (leaving out coconut cream), then dip rolled eggs in melted chocolate, using a fork, lay out on baking paper too harden. Keep in fridge until ready to serve.
I have used the Sweet William white chocolate chips to decorate these.
