I’ve been promising to post this recipe for weeks, but the truth is I’ve just been feeling very uninspired when it comes to photographing food and getting the words written down alongside them; which in turn has left me a bit meh when it comes to blogging. I’m a perfectionist, so when something doesn’t look the way I want it to look I tend to lose interest and that’s been the case with photography lately; especially as I’ve compared my style to others and tried to achieve the same results – some may call it madness. But, I wont get into it now – maybe for another blogpost?
This raw chocolate surprise on the other hand is so easy to make and it doesn’t take all that long either. When I first made this raw chocolate Easter surprise a few weeks ago, I had every intention of filling it with the mini filled Easter eggs, but I quickly learned that making the mini Easter eggs and filling them with different fillings, was time consuming and too fiddly for my impatient sole to deal with – instead I made a chocolate mousse and I can honestly say it was a decision well made.
For the mini Easter eggs I filled half with peanut butter and the second batch with matcha and cashew cream and there were a few solid chocolate eggs too.
- 100g Cacao Butter
- 70g Cacao Powder
- 1 Tbsp Coconut Syrup
- 60g Coconut Cream
- 1 Tbsp Cacao Powder
- 1 Tsp Vanilla Extract
- 1 Tbsp Sweetener
- Mini Easter Eggs
Melt the cacao butter, cacao powder and coconut syrup together in a saucepan until you have a silky, smooth chocolate.
Next spoon the mixture into the Easter egg moulds and spread the chocolate around the sides and bottom of the mould – make sure you leave some chocolate to seal the egg closed – place in the freezer for 15 minutes.
While you are waiting for the chocolate to set, take the coconut cream and add it to a mixing bowl with the vanilla, sweetener and cacao powder; using an electric whisk beat the ingredients together – coconut milk would work too.
All that’s left is to fill the Easter egg with the coconut cream and mini Easter eggs and seal it closed with the remainder of the chocolate that you should have saved.
This last part is the easiest part and also the hardest part, because now you have to spoon the chocolate mousse into one half of the Easter egg without eating it all first – I pretty much failed at this.
Lastly, add the mini Easter eggs to the second half of the chocolate egg – again try not to eat them all – and proceed to brush some melted chocolate around both rims of the Easter Eggs which will act as an ‘adhesive’ for closing the egg and making one whole egg.
After you have joined both halves of the Easter egg, place the Easter Egg back into the freezer and leave for 30 minutes.
When the egg was completely dry and secure, I brushed cacao powder over the entire thing to give it a more matt effect; but this is optional.
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