Easter is this weekend, in case you had missed the cues in the shops with an abundance of chocolate bunnies and eggs in the shops.
If you’d like to spare your family and friends from the dose of sugar in the shop-bought Easter chocolate goodies, why not make your own Raw Chocolate Easter Egg this year?
Here I share a recipe and step-by-step tips on how to prepare your own soft centre chocolate egg.
First you will need an egg-shaped mould. I tend to use silicone moulds as they conduct heat – or in this case cold – well, so the chocolate sets quickly.
They are easy to find these days, check out your local kitchen supplies, the kitchen department in your supermaket or hardware shop, or look online. My favourite mould, with the ears, came from Paperchase the stationers one Easter, so you never know where you’ll find one! The Silikomart brand sell an Easter mould with mini eggs and bunnies.
You’ll also need some pretty foils to wrap your eggs. Again, your local kitchen shop is likely to offer something, or online there are many suppliers, just google ‘chocolate foil wrappers’.
And of course you’ll need your chocolate ingredients, and a couple of ripe avocados. Let’s go!
Prepare a batch of ‘plain’ aka ‘deliciously dark’ raw chocolate:
100g raw cacao butter
75g raw cacao powder
1-2 tbsp coconut nectar* (or your favourite sweetener) – to taste
light sprinkle of good salt (I use Pink Himalayan)
a big pinch of vanilla powder
Now you’re ready to pour the chocolate into the mould.
NOTE: This simple chocolate is one of the recipes I teach at the Raw Chocolate, Truffles & Fudge workshop, before we move on to more elaborate chocolates, with many helpful tips along the way.
* the sweetness and flavour of coconut nectar varies between brands. At my Raw Chocolate workshop we explore around 15 different sweeteners used in raw food so you can get to know the note and the character of each one.
First, place your silicone mould on a tray so it doesn’t flop when you carry it to the freezer.
Using a large spoon, pour melted chocolate to fill each of the egg shapes.
Place the tray in the freezer to set for 2-3 minutes.
We’re aiming to set the outside of the shell and when the middle is not yet set we can pour or spoon out the soft chocolate, leaving us with a chocolate shell.
Do keep an eye on it so the chocolate doesn’t set fully – but if it does then you can graciously accept a batch of solid chocolate eggs, and then start again on round 2.
When the chocolate looks like the picture on the left – still glossy in the centre of the egg – it’s time to take it out of the freezer.
The next step is quite messy, so you can work of a piece of greaseproof paper so you don’t waste any chocolate spillage.
Tip the mould up over the greaseproof paper to pour out the soft chocolate, or spoon it out with a teaspoon.
You’re aiming to end up with something like the picture on the right. You want to have flat edges to the egg shell so you can join them together. Smooth the edges as flat as you can with a spatula. You can work in stages and use the cooling ‘spare’ chocolate as moulding clay to build up the edges if necessary.
Don’t worry about any wobbly or rough edges inside the egg as these will soon be filled with chocolate centre.
Repeat for all the eggs and place the mould back in the freezer to fully set. Then pop them out of the mould and place them on a plate in the fridge to keep cool.
You can now repeat the process to make another batch of egg shells. NB you need to reserve a little of the melted chocolate as we’ll use that as ‘glue’ later on.
Keep the ‘leftover chocolate’ on the greaseproof paper. You can gently re-melt it and turn that into more egg shells or set it in any shape of mould later.
So now you have pairs of chocolate egg shell halves, it’s time to fill them, so let’s prepare the insides.
This is based on the traditional raw chocolate mousse which is made using avocado.
1/3 cup chopped Medjool dates
¼ cup agave syrup
1 cup ripe avocado flesh, chopped (from 2 medium avocados)
1/3 cup cacao powder
You can really go to town here on your egg filling by adding extras to the raw chocolate mousse. Here’s some suggestions:
There is so much scope on flavours, have fun experimenting!
NOTE: building flavours is another aspect I cover in my Raw Chocolate workshop.
Fill each half of the shell, taking care to leave the edges clear of filling.
Re-melt the chocolate you reserved earlier, then using a small spatula or the end of a teaspoon, dot chocolate ‘glue’ around the edge of one half.
Place the other half on top, lining up the edges as closely as you can, and matching up any markings on the outside of the egg.
With cool fingers, gently press the egg halves together until the join sets enough to hold without sliding.
Place the egg in the freezer for 5 minutes, or the fridge for 10-15 minutes, until the join is firmly set.
Now it’s time to wrap your eggs, to enrobe them in beautiful foil.
Et voila! You have just created a Raw Chocolate Easter Egg!
For the best taste and texture, store the eggs in the fridge and enjoy at room temperature.
Happy Easter & Bon Apetit!