Easter is almost here, and with that comes almost everyone’s immediate desire to eat copious amounts of chocolate. Now look – I can’t blame you, chocolate is pretty freaking amazing. And because most of my clients struggle around this time of year, I knew it was essential to create a tasty alternative to the traditional easter egg.
These eggs aren’t ridiculously sweet, nor are they made with any refined sugar. The chocolate is made from scratch and holds itself at room temperature although I do recommend storing in the fridge.
Also, it can be super duper fiddly to fill an easter egg mould. It took a few goes but I got it down to a fine pat in the end. I would recommend for most people just to fill the half and cover the bottom with chocolate and be done with it. Sticking them together is fiddly, takes a lot of patience and the end result is pretty hard to achieve perfectly (as you can see by my various finishes above!). The key is letting your completed chocolate sit for awhile after making so that it thickens up a lot as it cools down. Cocoa butter is naturally solid at room temperature so the more it cools, the thicker it gets which is much easier to work with. Too thin and it wont coat the mould enough. You could even skip the mould part and just place blobs of the filling in the freezer until hard then dip in the melted chocolate and refrigerate until set!
I got my mould from Spotlight in Christchurch pretty cheaply; the brand was Roberts Confectionery and it was mini moulds about the size of a creme egg (but these taste so much better!).
As you can tell by the title and the photo, I chose to do 2 fillings which were salted caramel and also a peanut caramel. And in all honesty, the only difference is that I added a whole lot of peanut butter to one! Technically peanut butter isn’t paleo, but it’s something I still choose to have in my diet as I don’t have any issues with it. If you prefer, you could switch it to almond butter. I personally adore peanut butter but you could definitely get creative with what goes inside. My main advice would be to pick something that is reasonably temperature stable.