Dairy Free Cream Egg

18:15

I always really like the idea of cream eggs, but actually eating them is a different story. I can't deny that they're seriously tasty, but I don't think I've ever finished one and not felt super sick after. So the answer here really was to make my own. I could make them smaller and with good quality chocolate. The only problem was that they were so good I couldn't stop eating them and still made myself feel sick. If you do have any self control these are actually really easy to make and a great dairy free alternative to the ones you can buy in the shop. You'll need to buy an egg mould, (I'd recommend a silicone one) but apart from that you can get all of the other ingredients from a supermarket. 


Makes around 12 whole mini eggs 

150g good quality dairy free chocolate (I used Ombar 60% coconut milk)
50g water 
50g golden caster sugar 
125g vegan fondant icing, grated
2-3 drops yellow food colouring 

1. Melt the two thirds of the chocolate in a bain marie, then remove from the heat and mix in the rest of the chocolate (leaving a small amount for sticking the eggs together) to cool it down. 
2. Pour the chocolate in to the egg moulds, swirl it around making sure it coats the sides well, then pop it in to the fridge for 20 mins to set. 
3. Make your fondant by adding the sugar and water together in a pan and bringing it to boil, then remove from the heat, add the fondant icing and whisk up until nice and thick.
4. Leave the fondant to cool completely, otherwise it will melt your chocolate (I know from experience!) then take a couple of tbsp and put it in a separate bowl mixed with the yellow food colouring to make your yolks. 
5. Take your egg halves from the fridge and pop them out gently, then fill each one with white fondant, until nearly full, then add a little dollop of the yellow fondant to the middle. You can do this either with a spoon or a piping bag (a piping bag makes it a bit easier). 
6. To stick them together, melt a little more chocolate and leave until cool, but still liquid, squish two halves together and either pipe or spoon around the edges to seal them. 
7. Pop them back in the fridge to cool completely, then eat! 

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