Ok, first up: this is not a recipe for a Cadbury Creme Egg! If you really want to eat one of those then you should just go and buy one and eat it and really savour every moment of it! But what this is, is something super delicious that I think is way better than the original!! Personally I used to find the traditional creme egg much too sweet and I don’t like that its made with industrial seed oils, emulsifiers and soy. So I had a go at making our own version based on high quality chocolate, coconut and cashew butters.
Now, the basic premise of this recipe is fairly straight forward: Make up three separate mixtures comprising chocolate, “egg white” and “egg yolk” and then combine them all together to make a totally yum chocolat
e filled egg. And that is what we’ve ended up with. Think of a delicious cashew nut bliss ball meets creme egg :-).
However, I have to be honest with you – based on my experience this type of undertaking is not for the faint hearted. I’d almost go so far as to say “don’t try this at home”. Although most likely if I had yet another go (the ones in the pics are the second attempt) it’d be much easier. But is it worth the effort? Well if you really love a creme egg and you don’t want eat all the crap that comes standard with the regular eggs (including over 6 teaspoons of sugar) then yes, absolutely, it’s worth it. Otherwise… perhaps just imagine making it and then go straight to step 14 below – I’m certain you’ve earned it for something else you’ve done today!
Happy Happy Easter everyone from Claire & Dom x
IMPORTANT TIPS IF YOU REALLY WANT TO GIVE THIS A GO:
1. Make room in the fridge for the mold tray.
2. All ingredients are pretty flexible. You can make it thicker or more runny and less or more sweet. The ingredients are delicious so it will be OK. The exact makeup of the ingredients is not the hard part people!
3. Don’t lick the spoon.
4. (For those that ignore tip 3) Don’t lick the spoon too much.
4. If you do end up with at least a couple of presentable eggs then don’t forget to take a pic and post it here – it’s could well be the first and last time you’ll attempt this madness!
- Makes approximately 10 small (4.5cm) eggs (with what I estimate to be aprox 4 grams of sugar per egg).
- For the shell:
- 1 cup of 70% or higher chocolate (we used 1 block of Green & Blacks Organic Dark 85% Chocolate)
- For the "egg white":
- 2 Tbsp coconut cream*
- 2 Tbsp coconut butter
- 1 Tbsp desiccated coconut (leave out if you prefer not)
- 1 tsp coconut flour
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- * Don't use coconut milk.
- For the "egg yolk":
- 1 Tbsp coconut butter
- 2 Tbsp cashew nut butter
- 2 Tbsp maple syrup
- ¼ vanilla extract
- 1 tsp tumeric
- Put the coconut cream in the freezer if it was not already in the fridge.
- In a bowl mix together all yolk ingredients - the mixture should be very slightly runny but tacky. You can put in less (or more) sweetener. Place this mixture in fridge.
- In another bowl whip the coconut cream then add other "egg white" ingredients and mix/whip all together. Place in fridge. (Whipping cream not so important for 1 tablespoon but if you modify recipe to use more coconut cream then best to whip.)
- Melt chocolate in bain-marie over stove then cool by stirring over iced water.
- Take your molds and "paint" the walls of the mold. Thickness of walls depends on how big/small eggs are - you need to leave room for the filling! For small eggs you just paint thin layer. (We used the back of a small spoon to spread chocolate.) Place molds in fridge for 5 minutes.
- Remove molds and repeat to paint walls if necessary. (Depends how thick you would like the walls. You want as thick as possible whilst leaving room for the filling.) Return to fridge for couple minutes.
- Add in egg white to each egg shell. Put the mixture in the middle of egg so you leave room around to add in more chocolate for the walls. Best to do one side less white so more room for yolk later. Return to fridge.
- Take small piece of the egg yolk mixture onto the side that you have put less white. Return to fridge.
- Use remaining chocolate (you may have to reheat if it has gone hard) and drizzle over eggs and around the sides so no gaps.
- Return molds to fridge to harden.
- Place oven tray in oven and heat oven to 60 degrees celcius (aprox). (No we are not going to cook the eggs!)
- Use a knife if you need to to trim the egg down a little (so that when you join them they will go together.)
- Remove the eggs from the molds (carefully!) and then remove the baking tray from oven and then holding the eggs carefully run two eggs (flat side down) over the tray to melt the chocolate and then join them together. (Don't muck around doing this or you'll melt the eggs too much!) Repeat for remaining eggs.
- Place joined eggs back in fridge.
- Boil kettle and make yourself a drink. Sit down and relax. Be happy if you made it with at least one egg that looks moderately presentable and promise yourself that you're never going to put yourself through home-made creme egg madness again :-).
- NOTE: These eggs can be stored in the fridge but get out in plenty of time to bring to room temperature