Many years ago I worked in a pastry shop. And around Easter time we made a lot – and I mean A LOT – chocolate Easter eggs. Self made they are even more special. All seizes with and without decoration, filled always with a small present.
So I thought this year I will make some chocolate Easter eggs.
A few days ago The Spunky Coconut had a wonderful recipe about chocolate slice with arrowroot biscuits. And that gave me the idea: chocolate Easter eggs filled with vanilla custard and pieces of arrowroot biscuits.
So I did this a yesterday and it took me the whole morning. But I think it was worth! This morning so I put some colored frosting on it, wrapped it in a transparent paper bag and voilà! A present for my friends I go to visit on Saturday.
- 1/2 cup arrowroot flour
- 3/4 cup almond meal
- pinch salt
- 1/4 cup sugar (granulated Sukrin)
- 1/3 cup ghee
- 1 tsp vanilla
- 1 egg
- Set the oven on 180°C/350°F
- In a large bowl combine all ingredients one after the other on the list, mixing first the dry ones and then adding the wet ones.
- Scoop the batter in 12 larger batches on a baking dish with parchment paper. Don't flatten them and let enough space between each other. They will flatten by their own and get large.
- Bake for 15 minutes or until golden.
- Take them out and let them cool out well.
I didn't prepare cookies but spread the whole batter in one large 'cookie' on the parchment sheet. I didn't need cookies to eat but to crumble them.
And I let the cookie 5 minutes longer in my oven. Just to dry it out more.
In the first moment I didn't like the arrowroot cookie too much. The next day it was great in taste and consistence. I crumbled it and on the rest I put the remaining chocolate on. It was a super great dessert. In summer it will be perfect on ice-creme and maybe for a muesli crumble with nuts as well. Will try that!
- Put 100 ml almond milk, the honey, the crabbed vanilla bean and the egg in a blender and blend shortly until all combined.
- Set the rest of almond milk on the heat and let it rise to cooking point.
- Meanwhile add the carob in the almond milk-honey-egg-vanilla mixture and stir well.
- Add the mixture to the hot almond milk and whisk well to a homogeneous creme.
- Take off the heat and pour the custard in a bowl and let it cool out well placing it after a time in the fridge.
For the chocolate eggs take 300 g of dark chocolate (at least 82 %, better 100 %) and dissolve it in a bain-marie. Take a kitchen brush and pass the chocolate layers in the egg-shells. Place between one and the other layer always in the freezer. After 10 layers the eggs should be thick enough that they will not break when taking out of the shells.
After an additional freezer time take them slowly out of the shells and place them on a rack where they lay more or less stable. Fill in the cold, thickened vanilla custard and some arrowroot cookie crumbles.
Place the eggs again in the freezer to let them cool well. Over night place them in the fridge. The next day you can take the egg halves and with some more dissolved chocolate around the edges unite two halves. Now the eggs are ready. You can let them this way or decorate them with colored frosting or with white chocolate as well. Looks always good.
Don’t forget to place them after decorating again for a while into the fridge and only when all harden out well place them in a transparent bag – if wanted.
And ready is the gift for family and friends!
