Sunday, April 8, 2012

Allergy free chocolate experiment #6: cream filled Easter eggs recipe

Look just like the previous egg experiment? Ah, but there's two surprises. First is, the chocolate is coconut rough. The second is, there's rum cream in one and lime in the other.

This time around I had an idea.

For most cream fillings you need milk, butter, cream or condensed milk which leaves those with dairy allergies without a cream to use when filling their eggs. 

So here's what I used for the cream.

Cream ingredients and method:
  • The initial ingredients are 150gms plain goat's cheese, beaten until soft, 1-2 cups icing sugar (to taste), 1/2-1 tsp vanilla essence.
  • Beat these together until soft and blended.
  • Divide into 2-3 tsp portions per egg.
  • To each portion add your choice of other essences: rum, peppermint, lime, lemon, strawberry etc, and 1/3-1/2 drop of food colouring: green and red (if acceptable).
  • Blend together and refrigerate each portion.

Chocolate egg construction:

  • For these I made the coconut rough chocolate (Chocolate Experiment #5) and moulded it into egg halves. Temporing is near impossible for coconut rough so don't bother.
  • Of the initial ground cacao beans I reserved some for painting the two halves of each egg together. If doing this you have to keep this batch warm the whole way through the setting process of the coconut rough chocolate.
  • Once the chocolate egg halves have set, pop them out of their moulds onto a clean tea towel (handle them through the tea towel so they don't melt with the heat of your hands).
  • Spoon in the cream fillings, making sure you add the filling to the correct halves and leave some room so it doesn't slop over the side as soon as you tip them.
  • Do the following steps to each egg in turn: paint the still warm extra chocolate around the top of the egg halves.
  • Quickly close each egg, using the tea towels to keep the chocolate from melting, and hold them firmly together for a second or two.
  • Pat the edges to squish down the excess painting chocolate but don't worry too much about looks (it'll only be eaten anyway).
  • Refrigerate immediately so the painting chocolate can set.

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