RECIPE: Vegan Creme Eggs

 

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Another day, another non-vegan item I can’t live without! Creme eggs are one of the universe’s greatest creations, but alas - they are full of animal products and that simply won’t do. I’ve been waiting for Easter to try out this simple recipe for homemade creme eggs, and the best thing about them is they can be made with any vegan chocolate you like! Next I’m going to try chocolate orange flavour eggs using Tesco own-brand dark chocolate with orange, and a drop of orange essence in the fondant.

If you’ve been vegan for any length of time, no doubt you’ll have hunted down your favourite vegan chocolate varieties available in the supermarket. There are some super luxurious ones that mimic milk chocolate, like Ombar in Waitrose, but I’ve found I’m pretty happy saying farewell to milkier chocolates and switching to darker (slightly healthier) varieties. You can grab super cheap bars of dark/plain chocolate in most supermarkets, although these are at risk of containing sustainable palm oil, so if you have a few pennies to spare I recommend Divine or Montezuma. You can find a list of the best and worst ranking ethical chocolate makers at Ethical Consumer here.

For this recipe, you will need a silicone Easter egg mould like this one. You can use any size, but I’ve gone for little eggs because you can eat more. Logic.


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RECIPE: VEGAN CREME EGGS

INGREDIENTS

Slab of your favourite vegan chocolate
Icing sugar
Yellow food colouring

METHOD

1. Create a bain-marie by heating a pan of water over the hob until it is simmering.

2. Chop the chocolate into smallish pieces and place them in a heat-proof jug or glass bowl over the simmering water. Stir gently until the chocolate is fully melted.

3. Pour the melted chocolate into each egg mould until the shape is full up, then place in the fridge for 5-10 minutes to allow the chocolate to start cooling.

4. After a few minutes, take the mould and scoop out a small amount of chocolate from each semi-solid egg, leaving a small hollow in the eggs. Pop the mould back in the fridge and allow the eggs to completely cool. You can use the leftover chocolate to make more eggs later (or just eat it).

5. Meanwhile, make the fondant centre by combining a few spoonfuls of icing sugar with a little water. Adjust the quantities of each until you have formed a thick fondant mixture that holds its own shape.

6. Remove a quarter of this mixture and add to a separate bowl with 2-3 drops of yellow food colouring (add more for a richer colour). Stir well to form the yellow part of the fondant centre.

7. When the chocolates are cool and solid, remove from the fridge and pop out of their moulds. Carefully scoop a blob of white fondant into each side of the egg halves, then add a small scoop of yellow before pressing the egg halves together to create a whole egg. Remove any excess fondant that might squidge out of the sides, then seal the eggs with a tiny bit of melted chocolate.

8. Don’t worry if they look a bit messy - they taste delicious! For an extra flourish you could wrap them in foil, but they’re best served in an oozing pile, drizzled with melted chocolate. Enjoy!