An entirely raw version of the famous chocolate-filled egg, with no dairy, no refined sugar and no additives. The raw chocolate shell wraps around a creamy heart of coconut yoghurt, with a little turmeric-coloured centre that nicely recalls the egg yolk. A playful, indulgent dessert, perfect for surprising children and grown-ups at celebration time.
Creamy raw chocolate eggs with a custard-style filling
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Ingredients
For the chocolate
- 95 g raw cacao powder
- 180 ml coconut oil
- 180 ml rice syrup (or any other liquid sweetener of your choice)
For the filling
- 120 ml melted coconut butter
- 120 ml coconut yoghurt
- 2 tablespoons honey (or rice syrup for a fructose-free version)
- 1/2 teaspoon vanilla powder
- 1/2 teaspoon turmeric powder
Method
- Mix the melted coconut oil, the cacao powder and the rice syrup in a small bowl.
- Pour a little chocolate into egg-shaped moulds (or any other shape if you have no egg mould), coating the sides well to leave room for the filling.
- Place the moulds in the freezer to set the chocolate.
- Melt the coconut butter, then blend it in a food processor with all the filling ingredients except the turmeric, until smooth.
- Take about a sixth of this cream and mix it with the turmeric to get the yellow colour.
- Pour the white cream into the chocolate shells, then place a small dab of yellow cream in the centre.
- Return the moulds to the freezer so the filling sets.
- Once firm, carefully unmould the half eggs and press them together two by two to form a whole egg. Keep in the fridge.
Tip
The turmeric is there only to colour the cream yellow: a pinch is plenty, without altering the sweet taste of the filling. Coat the shells in two goes rather than in one thick layer, with a spell in the cold between the two: the wall is then even and does not break at unmoulding. The eggs keep for a week in the fridge, in a closed box.
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FAQ: your questions about the creamy raw chocolate eggs
What is an easy recipe for chocolate eggs?
The simplest version comes down to three ingredients: cacao, a fat and a liquid sweetener. That is exactly the principle here, with raw cacao powder, melted coconut oil and rice syrup, mixed cold then poured into a mould. No tempering is needed, since it is the coconut oil and not cacao butter that gives the structure. All you have to do is let it set in the freezer.
How do you stop chocolate sticking to the mould?
Unmoulding depends above all on the cold and on the type of mould. A flexible silicone mould turns out without difficulty once the mixture is firm: allow at least an hour in the freezer. With a rigid mould, a few seconds of lukewarm water on the back of the mould releases the shell. Avoid greasing the mould, though, as the film of fat would leave a dull veil on the chocolate.
What is the recipe for chocolate moulding?
In classic chocolate work, moulding requires precise tempering of the chocolate to get shine and a good snap. Here you work quite differently: raw chocolate made with coconut oil is poured straight at room temperature and sets in the cold. You coat the walls by turning the mould, let it set, fill it, then join the two halves by pressing them lightly against each other.
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