Description
These Vegan Creme Eggs are delightful homemade treats featuring a rich vegan chocolate shell filled with a creamy, sweet coconut milk-based center. Perfect for Easter or anytime you crave a decadent yet plant-based dessert, these eggs offer a silky smooth filling with a subtle hint of turmeric to mimic the classic yolk color. The recipe includes tips for tempering chocolate to achieve a glossy finish, but you can also simply melt the chocolate over a double boiler for ease.
Ingredients
Scale
Chocolate Shell
- 200 g vegan chocolate (plus extra for sealing and drizzling)
White Filling
- 240 g sweetened condensed coconut milk
- 3 tbsp powdered sugar (icing sugar)
- 1 tsp vanilla extract
- Pinch sea salt (optional)
Yellow “Yolk” Filling
- 3 tbsp white filling mixture
- ¼ tsp ground turmeric
Instructions
- Temper or melt the chocolate: For a shiny finish, temper the chocolate using the seeding method with a candy thermometer to reach the right temperatures; if not tempering, melt chocolate gently over a double boiler or in 20-second microwave intervals, stirring carefully to avoid burning.
- Prepare molds: Place egg molds with 2.5-inch cavities on a parchment-lined tray. Add about one tablespoon of melted chocolate to each cavity and use a pastry brush to coat the entire inside surface evenly, letting excess chocolate pool at the bottom.
- Remove excess chocolate: Invert the molds over the parchment to let excess chocolate drip off, collecting the drips for reuse. Smooth the mold edges with a palette knife and freeze the molds for 10 minutes to set the chocolate shells.
- Make white filling: In a medium bowl, whisk together sweetened condensed coconut milk, powdered sugar, vanilla extract, and a pinch of sea salt until smooth and combined.
- Prepare yellow yolk filling: Take 3 tablespoons of the white filling and mix with ground turmeric thoroughly in a small bowl using a fork to create the yolk color.
- Fill piping bags: Transfer the white filling and yellow filling into two separate piping bags, cutting off the ends to allow easy filling; you may also use spoons if preferred.
- Fill chocolate molds: Pipe some white filling into each chocolate shell, then add a dollop of the yellow filling into the center, and cover with more white filling. Be careful not to overfill to leave space for the final chocolate layer.
- Seal creme eggs: Spoon remaining melted chocolate over each filled mold to seal completely. Return molds to the freezer for another 10 minutes until fully set.
- Demold and finish: Once set, carefully remove the creme eggs from their molds. If you have leftover melted chocolate, drizzle it over the eggs for decoration and optionally sprinkle with flaky sea salt.
- Store properly: Keep the creme eggs in an airtight container and refrigerate. They will stay fresh for up to 10 days.
Notes
- Tempering chocolate involves precise temperature control to create a glossy, firm finish and is best done with a candy thermometer. The seeding method requires melting two-thirds of the chocolate to 45°C (113°F), then adding the remaining chocolate to cool to 27°C (81°F), and gently reheating to 31°C (88°F) before use.
- If not tempering, simply melt chocolate gently over a double boiler or in the microwave in short intervals to avoid burning.
- Use silicone or sturdy plastic egg molds around 2.5 inches in diameter for best results.
- Leftover chocolate dripped during coating can be remelted and reused to minimize waste.
- Frozen setting times are approximate; ensure chocolate is firm and filling completely set before demolding.
- These creme eggs are vegan, gluten-free, and dairy-free, perfect for special dietary needs.
