Description
These Vegan Creme Eggs are a delightful dairy-free twist on the classic treat, featuring a smooth vegan chocolate shell filled with a creamy coconut milk-based filling colored to resemble the traditional white and yolk. Perfect for Easter or any festive occasion, they combine the rich flavor of vegan chocolate with a sweet, luscious coconut filling that is both indulgent and cruelty-free.
Ingredients
Scale
Chocolate Shell
- 200 g vegan chocolate
White Filling
- 240 g sweetened condensed coconut milk
- 3 tbsp powdered sugar (icing sugar)
- 1 tsp vanilla extract
- Pinch sea salt (optional)
Yellow Yolk Filling
- 3 tbsp of the white filling mixture
- ¼ tsp ground turmeric
Instructions
- Temper the Chocolate (Optional): If you have patience, temper the chocolate using the seeding method to achieve a shiny finish. This involves careful temperature control using a candy thermometer, detailed in the notes. If not tempering, simply melt the chocolate for the next step.
- Melt the Chocolate: Melt the vegan chocolate over a double boiler or in 20-second intervals in the microwave, stirring between each to avoid burning.
- Prepare the Molds: Place an egg mold with 2.5-inch cavities on parchment paper. Pour about one tablespoon of melted chocolate into each cavity, then use a pastry brush to coat the entire inside surface evenly, making sure to cover all sides. Chocolate will pool at the bottom.
- Drain Excess Chocolate: Turn the molds upside-down over the parchment to let excess chocolate drip off. Collect the excess chocolate on the parchment for reuse. Use a pallet knife to scrape the top edges smooth. Freeze the molds for 10 minutes to set the shells.
- Make the White Filling: Whisk together the sweetened condensed coconut milk, powdered sugar, vanilla extract, and a pinch of sea salt in a medium bowl until smooth.
- Make the Yellow Yolk Filling: Take 3 tablespoons of the white filling and mix with ground turmeric thoroughly in a small bowl to create the yellow filling.
- Fill Piping Bags: Transfer the white and yellow fillings into separate piping bags or prepare to spoon them into the molds.
- Fill the Chocolate Shells: Pipe some white filling into each mold cavity, then pipe yellow filling into the center, topped with more white filling. Avoid overfilling to leave room for the final chocolate layer.
- Seal the Eggs: Spoon the remaining melted chocolate over each filled mold to seal the creme eggs. Return to the freezer for 10 minutes until fully set.
- Remove from Molds and Decorate: Carefully pop the creme eggs out of their molds. If leftover chocolate remains, drizzle it over the eggs and optionally sprinkle with flaky sea salt.
- Storage: Store the creme eggs in an airtight container in the refrigerator. They will stay fresh for up to 10 days.
Notes
- Tempering Chocolate: To temper using the seeding method, melt two-thirds of the chocolate to about 45°C (113°F), then add the remaining third to bring the temperature down to about 27°C (81°F) before gently reheating to 31°C (88°F). This process ensures a glossy finish and snap.
- Egg Molds: Use silicone egg molds or polycarbonate molds with 2.5-inch cavities for best shape and ease of release.
- Double Boiler Setup: Place a heatproof bowl over simmering water, ensuring the bowl does not touch the water to prevent burning chocolate.
- Chocolate Quality: Use high-quality vegan chocolate such as dark chocolate made with cocoa butter and no dairy additives for best results.
- Freezing Time: Ensure the chocolate layers are fully set by freezing for at least 10 minutes at each stage.
- Storage: Keep the creme eggs refrigerated and consume within 10 days for optimal freshness and texture.
