LUXURY MARBLED EASTER EGG
It’s not Easter without a classic chocolate egg. Forget shop-bought this year and make your own luxurious version filled with a white chocolate mousse centre and fruit puree yolk. This one is sure to impress even the Easter bunny himself.
Skill level: Effortless (yet impressive)
280g Rainforest Alliance vegan dark chocolate
70g Organic vegan white chocolate
40g cane sugar
100g Organic fruit puree
Silicone reusable egg mould
250g Plant whipping cream or dairy
Sugar, Cocoa butter, Rice milk, **Cocoa mass, Apples (80%) and Mangoes or *Apricots (20%)
Organically grown * Rainforest alliance
None *Risk of trace particles from manufacturing of sesame, nuts, milk, gluten and soy
You will need to add:
Additional Nutritional Information
Wash and dry any equipment you have from the kit.
Take an ice cube tray and spoon the puree into the cubes. You will only need two large cubes, but it is nice to have them stocked up as they make lovely additions to drinks on a warm day.
Empty all of the white chocolate into a non-metal bowl and heat for 30 second bursts in the microwave until almost melted. Continue to stir until all the drops melt and you are left with a shiny tempered chocolate.
Take one teaspoon of white chocolate and make splatters back and forth on the egg mould. Any remaining white chocolate should be kept aside for the filling.
In a microwaveable bowl, empty the dark chocolate into it and heat for 30 second bursts in the microwave until almost melted. Continue to stir until all the drops melt and you are left with a shiny tempered chocolate. When making the egg, make sure you have at least 1tbs dark chocolate remaining to glue the two egg halves together at the end.
Using a pastry brush, paint on a thin layer of chocolate onto the mould, smudging the white chocolate underneath to create a marbling effect. Make sure the chocolate is brushed all the way up the sides, being careful not to leave any thinner parts as the covering needs to be even..
Pop the mould in the freezer for 10 minutes.
Remove from the freezer and continue to brush on the dark chocolate. If the chocolate hardens, pop it back in the microwave for 15 seconds at a time.
Put the mould back in the freezer for another 10 minutes.
Remove from the freezer again and if there are still some uneven layers, continue to brush on a final coat of chocolate. Then, put into the freezer for another 20 minutes.
Once the egg looks solid, turn it upside down and very carefully remove from the mould. Prize little bits away at first as this is a delicate process. You do not want to crack the egg - just yet anyway!
Once unmoulded, place half the egg in the fridge.
Repeat steps 4 through to 11, heating your chocolate for 15 second bursts if it has hardened.
For the filling, using a stand mixer or bowl and handheld whisk, vigorously whisk plant whipping cream with the 40g sachet of sugar until fluffy and mouse-like.
Take one spoonful and fold into the remaining white chocolate, then empty this mixture into the rest of the whipped cream and fold carefully until fully combined whilst being careful not to knock out any air.
Take the two-egg halves out of the fridge and spoon in the mousse just shy of 5mm from the top. Do not overfill, otherwise the mousse will ooze out when you are sandwiching the egg together.
Unmould your fruit puree ice cube and place a cube into the centre of each egg half.
Next, brush on the remaining melted dark chocolate on the edges of the egg halves and carefully glue them together.
Place the whole egg back in the freezer to fully set for 10 minutes and then move it to the fridge until you are ready to serve.
Enjoy! You can also have fun cracking the egg open and surprising everyone with the secret centre. Absolutely indulgent and 100% delicious. Happy Easter.