This recipe is a bit of fun. It’s a great one if you want to get the kids involved and spend an afternoon in the kitchen messing about with chocolate and getting a bit creative! The recipe is quite time consuming as it requires a bit of waiting for chocolate and fillings to set, but the finished product is quite impressive ????????
You have to be patient with this step. Melt the chocolate and pour 1/4 of it into each half egg mould. Now slowly tilt and turn the mould so that all areas are covered with the melted chocolate, keep turning until the chocolate begins to thicken as it cools. Now pour another 1/4 of the chocolate into each mould and repeat the process.
Once you have made the shell place into the freezer to set hard.
While the chocolate shell is setting make the coconut and caramel filling.
Coconut cream filling:
Place all the ingredients for the coconut filling into a food processor and blend until smooth. Set aside.
Caramel yolk filling:
Place all the ingredients for the caramel into a food processor and blend until smooth.
Once the chocolate shell has set it's time to assemble the egg.
Spoon half of the coconut filling into each side of the chocolate egg mould. Being gentle press this coconut mixture firmly into the sides and make a well in the centre for the caramel filling to go.
Spoon the caramel filling into the well you have created and place both sides of the egg back into the freezer to set completely.
Once set it is time to join the sides together. Taking some more melted chocolate remove the egg halves from their moulds and place on top of each other. Take some melted chocolate and using it as glue, glue the sides together. Place back in the freezer to set again.
You now have a giant chocolate cream egg to share among friends and family!
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