Easter without eggs? No way! But of course, we don’t want any chickens to get hurt during our Easter celebration. That’s why we offer delicious, cruelty-free chocolate eggs.
Ingredients
For the filling
- 120 g iChoc “White Vanilla” Chocolate
- 120 g Cashew butter
- 36 g chopped roasted hazelnuts
- 3 pinches of 3 pinches of salt
- 3 pinches of ground vanilla
For the cover
- 120 g iChoc "Classic" chocolate
For decoration
- some chopped roasted hazelnuts for sprinkling
- 40 g iChoc "White Vanilla" chocolate
Other
- Silicone egg mold (for 8 egg halves, approximately the size of a chicken egg)
How to make it
1. Melt 120 g of iChoc “White Vanilla” in a double boiler, stirring constantly over low heat.
2. Meanwhile, combine 120 g of cashew butter, 3 pinches of salt, and 3 pinches of ground vanilla in a small bowl.
3. Add the melted iChoc “White Vanilla,” stir it in, and spread the mixture evenly among the 8 cups of the silicone mold.
4. Place the filled silicone mold in the freezer for 45 minutes.
5. Next, melt 120 g of iChoc “Classic” in a double boiler, stirring constantly over low heat.
6. Press the hardened white cream mixture out of the silicone molds and set the half-eggs aside briefly.
7. Fill the silicone molds about one-quarter to one-third full with melted iChoc “Classic.” Use the melted chocolate to coat the “walls” of the molds as well. Then carefully press one of the half-eggs into the mold with the liquid chocolate, centering it as much as possible so that the rounded side is coated with the liquid chocolate. Repeat this step with all the half-eggs and molds, then place the fully filled silicone mold back in the freezer for another half hour.
8. Once the half-eggs are fully set, remove them from the freezer, take them out of the mold, and, if necessary, carefully trim off any excess chocolate edges with a sharp knife.
9. Reheat the water in the water bath, hold the blade of the knife in the hot water for a few seconds, dry it off, and then briefly hold it against the smooth surfaces of two egg halves so that the chocolate shell and the cream filling melt slightly. Then press the two halves together gently to form a whole egg. Repeat this step until all egg halves are attached to their “partner halves.” If necessary, place all the eggs back in the freezer so that the connection hardens completely.
10. If you want to decorate the eggs: melt the remaining half bar of iChoc “White Vanilla,” pour the liquid chocolate in swirling lines over the eggs, sprinkle a few chopped hazelnuts on top, and let the decoration harden again. Depending on how the eggs are to be served, you can also stabilize them on the plate with a little liquid chocolate so they don’t roll around.