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Servings: 5
Calories: 464kcal
Ingredients
- 250 grams dark chocolate vegan
- 200 grams almond milk yogurt or plant-based yogurt of your choice
- 150 grams coconut heavy whipping cream
- 4-5 tablespoons apricot jam
- Balloons
Instructions
To make the Chocolate Eggs:
- Cover a cutting board with a sheet of baking paper or a silicone baking sheet
- Chop the dark chocolate into small pieces and add it to a heat-proof or metal bowl. Place the bowl above simmering water and let the chocolate melt. You can also use the microwave for this step, but heat the chocolate in small bursts as to not overheat it.250 grams dark chocolate
- Pour 1-2 tablespoons of melted chocolate on the baking paper/sheet and make a circular disc with a diameter of about 6 cm, make sure your discs are not too thin and as smooth as possible. These will form the bases of your eggs.
- Repeat the same process to form 4/5 discs and place them in the refrigerator to set and solidify.
- Wash and dry your balloons well (it's important no water remains) then inflate the balloons to a diameter of 5-6 cm and knot them.Balloons
- Dip the balloons into the melted chocolate - to a little more than halfway. Then place each balloon onto the disc you have prepared in advance, trying to keep it as straight as possible, proceed in the same way with the other balloons.
- Pop your chocolate eggs into the refrigerator for at least an hour to solidify.
For the filling:
- Whip the cold coconut heavy cream by using a hand mixer with the double beater attachment.150 grams coconut heavy whipping cream
- Add the plant-based yogurt to the mix, whipping everything for a few more moments.200 grams almond milk yogurt
Compose the dessert:
- Once the chocolate eggs are completely solidified, pop the balloons and remove them gently, being careful not to break your eggs.
- Fill each chocolate egg with a few spoons of your cream and yogurt mix and complete each portion with a spoon of apricot jam on the top. Keep the dessert in the refrigerator until you are ready to serve it.4-5 tablespoons apricot jam
Notes
Here are my best tips for making perfect chocolate eggs every time:
- Dry those balloons completely: Even a tiny bit of water can cause your melted chocolate to seize and turn grainy, so take an extra minute to dry them thoroughly with a clean towel before dipping.
- Use quality dark chocolate: Since the chocolate is the star here, grab a vegan dark chocolate bar you'd actually enjoy eating on its own rather than generic chocolate chips for the best flavor and smoothest texture.
- Chill your coconut cream overnight: Cold coconut cream whips up much better than room temperature, so pop your can in the refrigerator the night before you plan to make the filling for the fluffiest results.
- Work quickly with the balloons: Once you dip each balloon in chocolate, place it on the disc right away while the chocolate is still slightly tacky so the two pieces fuse as they set.
- Pop balloons carefully: Use a small pin or needle to slowly deflate them rather than cutting them with scissors, which can cause the chocolate to crack from the sudden release of air.
- Flash chill for clean removal: If your balloons are sticking to the chocolate when you try to remove them, pop the whole thing back in the refrigerator for 10 minutes to firm up the chocolate even more, which makes the balloon peel away more easily.
Nutrition
Calories: 464kcal | Carbohydrates: 36g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 39mg | Potassium: 455mg | Fiber: 5g | Sugar: 21g | Vitamin A: 495IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 6mg
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