Description
These CopyCat Cadbury Filled Vegan Easter Eggs are a delightful homemade treat featuring a smooth vegan chocolate shell filled with creamy white and turmeric-infused yellow vegan custard fillings. Perfect for Easter celebrations, these vegan creme eggs offer a shiny tempered chocolate finish and a luscious, sweet coconut condensed milk center.
Ingredients
Scale
Chocolate Shell
- 220 g vegan chocolate (finely chopped)
White Filling
- 320 g vegan condensed coconut milk
- 5 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Pinch sea salt (optional)
Yolk Filling
- ¼ teaspoon ground turmeric
Instructions
- Temper the chocolate: Melt 3/4 of the chocolate over a double boiler to 55°C (131°F) and then remove from heat. Separate 1/3 of this melted chocolate and set aside. Add the remaining chopped chocolate to the larger amount of melted chocolate, stirring until the temperature drops to 28°C (82°F). Add back the reserved melted chocolate, stir gently, and warm to 31°C (88°F) to complete tempering for a shiny finish.
- Line molds: Using a pastry brush, coat your egg-shaped molds with 2-3 thin layers of tempered chocolate, freezing for 5 minutes between each layer to build the shell to the desired thickness.
- Prepare white filling: In a medium bowl, whisk together the vegan condensed coconut milk, powdered sugar, vanilla extract, and sea salt until smooth and creamy.
- Prepare yolk filling: Remove one-quarter of the white filling into a separate bowl, whisk in the ground turmeric for color and subtle flavor. Place both fillings in the freezer for about an hour to firm up slightly.
- Fill molds: Once thickened, stir the fillings and transfer to two separate piping bags or use a spoon. Pipe the white filling evenly into the 6 half-egg mold cavities, then pipe a portion of the yellow filling into the center of each. Freeze molds to set the fillings for at least 6 hours or cover with more melted chocolate if forming half eggs.
- Seal the eggs: Re-melt the remaining tempered chocolate and transfer it to a piping bag. Quickly pipe a rim of melted chocolate around the edge of each mold half to act as glue.
- Assemble eggs: Press two mold halves together carefully, aligning them to form whole eggs. Freeze assembled eggs for 10 minutes to firm the seal.
- Finishing touches: Remove eggs carefully from molds onto a parchment-lined tray. Smooth any uneven edges by gently heating a knife and trimming, then patch visible gaps with melted chocolate piped in.
- Storage: Store the finished vegan creme eggs in an airtight container in the refrigerator. They will remain fresh and delicious for up to 10 days.
Notes
- Temper the chocolate carefully to ensure a glossy finish and a crisp snap.
- Using vegan condensed coconut milk is crucial for both flavor and texture in the filling.
- Freezing each chocolate layer and the fillings helps build structure and prevents melting during assembly.
- A heated knife is helpful to smooth edges and repair cracks after molding.
- Store the eggs refrigerated and consume within 10 days for best quality.
