Description
These Vegan Creme Eggs are a decadent, dairy-free treat perfect for Easter or any special occasion. Made with rich vegan chocolate shells and a luscious coconut milk-based filling with a vibrant turmeric ‘yolk,’ these homemade creme eggs are easy to prepare and delightfully creamy, offering a cruelty-free alternative to traditional creme eggs.
Ingredients
Scale
Chocolate Shell
- 200 g vegan chocolate
White Filling
- 240 g sweetened condensed coconut milk
- 3 tbsp powdered sugar (icing sugar)
- 1 tsp vanilla extract
- Pinch sea salt (optional)
Yellow ‘Yolk’ Filling
- 3 tbsp white filling mixture
- ¼ tsp ground turmeric
Instructions
- Temper or Melt the Chocolate: Tempering the chocolate is recommended for a shiny finish, using the seeding method with a candy thermometer to reach precise temperatures. If tempering is too time-consuming, melt the chocolate over a double boiler or in short bursts in the microwave, stirring between intervals to avoid burning.
- Prepare the Chocolate Molds: Place an egg mold with 2.5-inch cavities on a parchment-lined tray. Spoon about one tablespoon of melted chocolate into each cavity and use a pastry brush to coat the inside thoroughly, ensuring all sides are covered while excess pools at the bottom.
- Remove Excess Chocolate: Invert the molds over the parchment to let excess chocolate drip off; collect this for re-use. Use a pallet knife to scrape off excess chocolate from the top edges. Freeze the molds for 10 minutes to set the shells.
- Make the White Filling: In a medium bowl, whisk together sweetened condensed coconut milk, powdered sugar, vanilla extract, and sea salt until smooth and creamy.
- Prepare the Yellow ‘Yolk’ Filling: In a small bowl, mix 3 tablespoons of the white filling with ground turmeric using a fork until well blended and vibrant.
- Fill the Molds: Transfer both fillings into separate piping bags or use spoons. Pipe some white filling into each chocolate shell, then add yellow filling in the center, and top off with more white filling. Avoid overfilling to leave room for the final chocolate layer.
- Seal the Creme Eggs: Spoon remaining melted chocolate over the fillings to seal each creme egg. Return the molds to the freezer for at least 10 minutes until completely set.
- Unmold and Decorate: Carefully remove the set creme eggs from their molds. If extra melted chocolate remains, drizzle it over the eggs and sprinkle with flaky sea salt for added texture and flavor.
- Store the Creme Eggs: Place the creme eggs in an airtight container and refrigerate. They will stay fresh for up to 10 days.
Notes
- Tempering chocolate using the seeding method involves melting 2/3 of the chocolate to 45-50°C (113-122°F), then adding the remaining chocolate to cool the mixture down to 27-28°C (80-82°F) before gently reheating to 31-32°C (88-90°F) for coating.
- If you don’t have an egg mold, silicone chocolate candy molds with similar cavity sizes can be used.
- Ensure the molds and chocolate coatings are thoroughly set before adding fillings to prevent leakage.
- Handle the molds gently when unmolding to avoid cracking the delicate chocolate shells.
- Use high-quality vegan chocolate for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
