Raw Chocolate Egg Filled with Salted Caramel and Chocolate Mousse

24 Mar
Raw Chocolate Egg Filled with Salted Caramel and Chocolate Mousse


Feast your eyes on this, coco-lovers! This stunning creation from the amazing Rachel (@rawberryfields) is everything we dream of in an Easter egg, and more! Think cream egg, only much larger and even more delicious! The recipe will create one giant egg (an impressive 4½ inches high and 3 inches wide) jam-packed with silky smooth salted caramel and melt-in-the-mouth coconut mousse. Plus, its vegan, gluten-free and filled with coconutty goodness! Shall we get creative!

Have an absolutely eggcellent Easter coco-friends!

What you’ll need: 

Salted Chocolate Easter Egg
- 80g cacao butter
- 50g cacao powder
- 50g coconut sugarAdd to cart
- 2 large pinches of pink Himalayan salt

Salted Caramel Centre
- 60ml water
- 1 cup pitted Medjool dates (approximately 8-10)
- 2 tablespoons maple/coconut syrupAdd to cart
- 1 tablespoon coconut oilAdd to cart
- ½ teaspoon vanilla bean paste or extract

Dark Chocolate Mousse
- 20g raw chocolate, melted
- 4 heaped tablespoons cacao powder
- 1-2 tablespoons coconut or maple syrup (to taste)
- Cream from top of 1 can coconut milk, approximately 130-150g (Leave in the fridge overnight)
- 1 tablespoon coconut oilAdd to cart


 Let’s get started!

1. Begin by slowly melting the cacao butter in a Bain Marie (hot water bath), making sure to remove it from the heat every few minutes to ensure it doesn’t overheat.
2. Next, slowly stir in your sugar, cacao powder and salt (use a whisk if you wish!) until you’re left with a smooth, chocolatey mixture.
3. Time to form your egg! Using a pastry brush, coat your Easter egg mould with a thick, even layer of the chocolate mixture, and pop it in the fridge to harden for a couple of minutes before adding a second coat. You may need to apply 3-4 coats to achieve the desired thickness of your chocolate shell.
4. When you’re satisfied with your egg, place it in the fridge to set whilst you move onto your fillings!

Salted Caramel Centre
1. Blitz all your ingredients in a food processor until deliciously smooth and creamy.
2. Fill one half of your egg with your caramel mix then return to the fridge for around 5-10 minutes.

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Dark Chocolate Mousse
1. Begin by scooping the cream (and only the cream!) from the top of your coconut milk.
2. Next, blitz all your mousse ingredients in the food processor until nicely combined and irresistably smooth!
3. Empty your mousse into the second half of your Easter egg shell then allow to harden in the fridge for 5-10 minutes.

Chocolate Egg

Time to assemble your egg!
1. Grab your remaining chocolate mixture and brush a small amount around the edge of one ½ of your egg before gently placing it on top of your other ½ egg. Press down slightly to ensure they are well stuck together.
2. Refrigerate for a further 5-10 minutes before digging in!

See more delicious recipes here!

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