Vegan Crème Egg

March 19, 2020
Article by Vegan Life Magazine

Vegan Crème Egg

If you miss your pre-vegan chocolate treats, then these dairy-free and vegan crème egg style chocolate treats are a must this Easter. They contain a sweet gooey fondant surrounded by a crisp chocolate shell so, how do you eat yours?

Makes 6 medium eggs approx.

Ingredients

For the chocolate shell ‘egg’

  • 250g (1 ½ cups) chocolate chips (we used Moo Free Baking Chips)

For the crème egg filling

  • 150g (1 ½ cups) icing sugar
  • 2 tbsp golden syrup
  • 1 tbsp of plant-based milk (plus a little extra if not enough)
  • 1 tsp vanilla extract
  • A pinch of turmeric

You will also need

  • Medium-sized silicone Easter egg mould
  • Silicone pastry brush

 

Method

  1. Begin by mixing the crème egg filling together in a small bowl. Add a little extra plant-based milk if the mixture isn’t coming together. It should form a thick fondant (this will then firm up further in the fridge)
  2. Next, take a third of this mixture and add to it the turmeric – enough to give it a bright yellow colour.
  3. Put both the white fondant and the yellow fondant in the fridge to firm up while you create the chocolate shell.
  4. To make the shells, melt the chocolate chips either in a glass bowl sat over some boiling water, or in the microwave. If melting in the microwave, heat for 30 seconds each time then stir and keep heating for 30 seconds then stirring until the chocolate has melted.
  5. Now, with the silicone brush, you can brush the egg moulds with the chocolate until all the ‘eggs’ have a layer of chocolate. Put in the freezer for 10-15mins to harden then brush again with another layer of chocolate. You can tell when the mould is evenly covered in chocolate by holding the mould up to the light. If you’ve missed a bit or you can see some light, then you need to fill in this gap. Return to freezer to set again.
  6. When the moulds have hardened, take the two fondants out of the fridge and the chocolate shells. With gloves (to prevent chocolate from melting) pop the chocolate shells out. Carefully fill them with the white fondant followed by ½ tsp of yellow fondant in the centre so it looks like an egg.
  7. You can either seal your egg halves with another layer of chocolate across the top of fondant then seal them together when the seal has hardened OR just use them to decorate an Easter cake as we have with the fondant exposed.

Subscribe to our Digital Magazine

receive our latest issue delivered right to your mailbox
Email address