Tomorrow, Easter eggs hunts will be going on all over the country. Children will excitedly be running around, foraging around gardens for little chocolate eggs covered in brightly coloured foil. Sadly, I think my siblings and I are now deemed too old for this to be acceptable (even though we all still get stockings at Christmas, but that’s okay right?).
Anyway, while the hunt may be off, the chocolate is still on. While you can’t beat a bit of Cadburys, I have been experimenting recently with raw chocolate. Shop bought chocolate is made to taste so good with the sugar and milk that is added, but the raw ingredients of chocolate actually contain many health benefits. Raw chocolate is low in sugar and full of vitamins, minerals, antioxidants and heart healthy fats. It is very rich and quite bitter in taste but with the addition of a little sweetener its flavour becomes lovely and decadent.
Melted raw chocolate is very thin so it is actually quite tricky to make into egg shells and requires a bit of patience. I bought my egg moulds from Lakeland and they are pretty tiny. Larger ones may have been slightly easier to work with and fill. If you don’t want to fill the eggs you could just make solid ones and stick both halves together with a little melted chocolate when they have set. This would be a lot less fiddly!
I made this caramel accidentally a few weeks ago when deciding what to put on my porridge. It is the easiest thing to make and only three ingredients.
This recipe can be made at any time of year, using different shaped moulds.
Raw Chocolate Easter Eggs with Tahini Caramel
Makes 15 eggs (30 halves)
60g cacao butter
20g coconut oil
4 tbsp. raw cacao powder
Small tsp. vanilla essence
2 tbsp. coconut palm sugar
2 tbsp. maple syrup
2 tbsp. tahini
4 tbsp. rice malt syrup
Put the egg mould into the freezer.
Make a Bain-marie by boiling a large pot of water and placing an empty, smaller pot inside it. Place the cacao butter and coconut oil into the smaller pot to melt it.
Once it has all melted add the coconut palm sugar, maple syrup and a pinch of salt and stir until it has melted. The coconut sugar may not completely dissolve at this stage but that’s okay.
Whisk the cacao powder in to the mixture one tablespoon at a time until it is all combined and silky.
Take the small pot out of the larger one and leave for a few minutes to cool slightly.
Take the mould out of the freezer and use a pastry brush to brush the melted chocolate in to the moulds. As it is very thin it is hard to coat it all evenly but try to make sure the sides get covered as well. As you do this, make sure you keep stirring the chocolate mixture as the oil and sugar can separate a bit. Once you have done one coat put the mould back in the freezer for about 5 minutes. Then take it out and do another layer, again trying to coat the sides, and putting it back in the freezer for another 5 minutes. You will have to do this about 5 times until the shells look sturdy enough.
When you think you have done enough layers, leave them to set for about half an hour in the freezer. If you can put the mould flat side down without all the chocolate slipping out then do this, as it will coat the sides more.
To make the caramel, simply mix two tablespoons of tahini with four tablespoons of rice malt syrup and a pinch of salt until combined.
Take the moulds out of the freezer when they’re completely set. Turn the mould flat side down and gently push on the middle of each egg to push the shells out.
Use a small spoon to scoop a bit of caramel in to each shell and stick two halves together to form eggs.
Freeze for half an hour and store in the fridge.