In my pre-vegan days, I would always get so excited whenever I saw the first Cadbury egg display for the year. I craved them for months leading up to Easter. They were always my favorite spring holiday confection. The Easter Bunny obviously knew this because he’d always leave a few in my Easter basket.
The Cadbury Creme Egg, a staple Easter treat for many children, is made un-vegan by the use of milk chocolate and egg whites. This really sucks, obviously.
In an effort to make sure I don’t feel deprived during the holidays because of my dietary choices, I set out to make my own cream-filled chocolate eggs. Now, these don’t taste the same as the real thing. But they are, in fact, cream-filled chocolate eggs – and they’re just as unhealthy! And that certainly satisfies my craving for the original delectible treats.
Cream-Filled Chocolate Eggs
Plastic egg-shaped chocolate molds
Clean, never used, soft-bristle paintbrush
Three bowls (one microwaveable)
Piping bag with a tiny (and hard) tip
Extra piping bag or a squeeze bottle with a tiny tip
1 Bag vegan chocolate chips
Corn syrup and/or Agave nectar
Yellow and Orange food coloring
First thing’s first: Make sure your chocolate molds are cleaned and completely dry. Next, set up your bowls: One will be needed to melt your chocolate chips – so make sure it’s microwave safe. The other two will be used to mix your egg fillings – the egg “white” and the egg “yolk”. You’ll also need to clear a flat surface in your freezer big enough to set the mold down.
First you’ll be making your chocolate egg “shells”. Put the chocolate chips in a microwave-safe bowl and microwave in 30-45 second increments, stiring between each one, until the chocolate is smooth and completely melted. Take a teaspoon or so of melted chocolate, and place in each of the cavities in the chocolate mold.
Using your new, clean paintbrush, swirl the chocolate in a circular motion up the sides of the cavities, until you reach the top. Wipe off any excess chocolate on the mold.
Once you’ve finished “painting” each of the cavities, hold the mold up to a bright light to make sure there aren’t any thin spots, such as this:
If you can see light shining through the chocolate, the shell is too thin and your filling will leak. Use a bit more chocolate to paint over any thin spots. Solid chocolate cavities will look like this when held up to a light:
Put your chocolate mold into the freezer so that the chocolate can harden and set while your make your fillings.
To make the egg “white”, mix about 3 C of the powdered sugar with a few tablespoons of either the corn syrup or agave nectar (your choice), a tablespoon or two of shortening, a drop of vanilla extract, and a pinch or two of salt. Add just enough water to form a thick, barely sticky paste.
To make the egg “yolk” combine the same ingredients, but thin the mixture out with extra water + corn syrup/agave and add a bit of yellow and orange food coloring to make your desired color. It doesn’t need to be too thin. Just thin enough so that it has a gooey consistency, like so:
Once your chocolate shells have hardened (it shouldn’t take but a few minutes), you can start filling them. Fill each chocolate shell about 3/4 of the way with the egg “white”. Next, Fill up a piping bag – fitted with a tiny, metal tip – with your egg “yolk”. Since this mixture is pretty thin, be careful not to let it ooze out of the bag. Stick the tip of the bag in the center of each egg “white”, and pipe in just enough of the “yolk” until you see it start to come out of the “white”.
Stick your molds back into the freezer until the filling has hardened. Before you take the molds out of the freezer, go ahead and melt some more chocolate and place it into a piping bag fitted with a tiny tip, or with the corner snipped off ever so slightley. This will be very hot, so you may want to wear some gloves.
Starting at the edge of each cavity (making sure you’re conecting the new melted chocolate with the chocolate of the shell) , pipe the chocolate around the molds in a circular patern, until you cover the entire filling all the way to the center. Do this for each egg. Once you’ve done this, you can slap the molds down on the counter, so that the chocolate will fill in all the holes, or you can spread it out evenly with the back of a spoon. Make sure all edges are completely covered. Place the molds back into the freezer to set.
After about 15 minutes (or until you’re sure the eggs are completely hard), you can remove them from the freezer. To extract the eggs from the mold: using the palm of your hand, slightly warm the round side of the each cavity to loosen the egg. Use your thumbs to apply a bit of pressure to push it out. They should come out easily. If not, slam the mold down on the counter.
And there you have it: The Cream-filled Chocolate Egg tutorial.