I never imagined this day would come. The day I may eat a Cadbury egg again. But it’s here. And I’m happy like a child!
Vegan Chocolate Cream Eggs
Makes 9 to 12
1/2 c light corn syrup
1/3 c vegan margarine (Earth Balance), at room temperature
3 c powdered sugar
1 tsp vanilla extract
1/4 tsp sea salt
1/4 tsp turmeric
1 2/3 c chocolate chips (more or less depending on size and thickness of egg shells)
2 tsp coconut oil
Egg shaped mold (or any shape mold)
PLEASE NOTE: While these directions may look long and scary, this was one of the easiest candies I’ve ever made! The only tedious part comes when making the chocolate shells, but again, its easy! This is also kid friendly and may be a great replacement activity to replace dying eggs!
In the bowl of a stand mixer combine the corn syrup, Earth Balance, vanilla, and salt. Scoop in the powdered sugar in batches (about 1/2 cup each batch) letting the mixture combine for a few seconds between each batch.
Meanwhile, in a double boiler or a bowl over simmering water, combine the chocolate chips and coconut oil. Stir well to incorporate. When the chocolates completely melted it will be smooth and shiny. Keep in the double boiler over low to keep melted.
Remove 2/3 of the sugar mixture from the mixing bowl and spoon into a smaller bowl. Add about 1/4 tsp turmeric (more or less depending on the amount of sugar paste in the bowl) to the sugar paste and mix until dissolved. Now here’s the yolk!
To make the chocolate eggs: Pour about a teaspoon of melted chocolate into each egg mold. Use a clean paint brush to spread the chocolate evenly over the mold. Place into the freezer for 1 minute. Remove from the freezer and repeat the process. Continue this until your chocolate egg shell halves are thick, smooth and even. Let the freezer be your best friend at this point! Carefully remove the chocolate from the molds using melted chocolate as glue for any broken or cracked pieces, again using the freezer to harden. Even the warmth of your hands will melt these fragile egg shells so work as quickly as possible and store the shells in the freezer when not being handled.
Filling the shells: Fill half the shells with 1 tsp of white sugar paste followed by 1 tsp if yellow sugar paste. Set these in the freezer. Fill the other half of chocolate egg shells with 1 tsp white sugar paste. Set these in the freezer as well.
Sealing the shells: Here’s the fun part! My mom is a genius… this was all her idea. I was going to use the paint brush to brush chocolate on the edges to seal together. This would have worked, but I imagine it would have been very messy. Then she says to me: “use a heated skillet!” Hooooomum!! This was the best. So what you do is heat a dry skillet over the lowest heat possible. Put one half of the filled egg (the side that doesn’t have any yellow) in the skillet so that the edges can be heated. Let it sit here for no more that 8 to 10 seconds. Quickly lift it from the skillet and connect it to its other half. Place in the egg mold to dry. Continue with all the eggs. Place in the freezer to complete the sealing process.