Friday, 18 April 2014

Creme Eggs..

Yeah you read that right...Creme Eggs!!

A while back, a friend asked for a healthy version of Creme Eggs... and as you may have realised, all you have to do is hint at a recipe you'd like to see featured, and I'll set to work. I love the challenge of making healthier versions of your favourites, whilst making them actually taste good too!

Not to ruin the original for you... but do you have any idea what's in them? Sugar? Yep... a whopping 5 1/2 tsps of sugar in that tiny egg! You know the bright yellow yolk in the centre? Well it gets it's vibrant colour from a dye known as 'Yellow No. 6'....a synthetic coal tar dye which is a by-product of industrial waste! Mmmmmm delicious!! I used turmeric to colour the 'yolk'... sounds strange, but honestly with the vanilla & lemon, you won't even taste artificial colourings here!! Oh and lets not forget the 'white'... that's pretty much just glucose or HFCS if you're in the States... These eggs have minimal sugar, with just a little honey & a small amount of sugar in the chocolate shells since it's 85% cocoa solids (AND dark chocolate is proven to be an excellent anti-oxidant.... justification of the health benefits of my Creme Eggs is complete!)

If you don't have egg moulds, you'll pick them up really cheap in an of the specialist baking shops or most of the larger pound shops usually have them too. Failing that, hard boil a few eggs & paint a few layers of chocolate onto the shell before carefully removing the chocolate egg shape in 2 parts from the cooked egg... or improvise if you have to, use ice cube trays!

For the egg shells: 

  • 100g dark chocolate (85% cocoa solids), melted
  • coconut oil

Melt a little coconut oil, and using a kitchen towel, rub the inside of the moulds with a really thin layer of oil. (Don't skip this step... even if your moulds claim to be non stick... they're lying! Also the coconut oil gives the chocolate a glossy finish)

Spread a thin layer of chocolate into each cavity. Allow to fully harden (don't put it in the fridge or the chocolate will lose it's shine and will end up with a layer of condensation once it comes back to room temperature).

Once the first layer of chocolate has set, repeat by spreading another even layer into the cavities. Doing it in two stages ensures an even shell.

Set aside to harden while you make the creamy centre.

For the filling: 

  • juice of 1 lemon
  • 1 tsp vanilla extract
  • 50ml water
  • 1 sachet of gelatin (12g)
  • 2 egg whites
  • 1 tbsp Irish honey
  • 60g Greek yoghurt
  • 1/2 tsp turmeric

Start by heating the lemon juice & vanilla for 1 minute in the microwave. Once hot (but not boiling), sprinkle the gelatin powder over the top. Set aside to dissolve.

Meanwhile, in a heatproof bowl set above gently simmering water, whisk the egg whites until they form stiff glossy peaks & turn opaque. Add the honey and whisk for a further 30 seconds until incorporated.

At this stage the gelatin should be dissolved and cooled slightly. Pour slowly into the egg white mixture, whisking constantly or you'll end up with lumps of hardened gelatin in the mixture.

Once the gelatin is fully combined, removed the bowl from the heat. Fold in the Greek yoghurt gently, one tbsp at a time.

For the 'yolks': Remove 3 tbsp of the mixture & place in a separate bowl. Add 1/2 tsp of turmeric and 1/2 tsp of vanilla extract. Mix to combine.

Place a tsp of the white mixture into each egg shell, and about 1/4 tsp of the 'yolk' into the tops of each.

To join the eggs: 

  • 25g melted chocolate (85% cocoa solids)

Using a narrow pastry brush, paint a thin layer of melted chocolate around the edges of 2 egg shells at a time. Press together gently and set aside to harden. 

And serve...... 

These eggs are really easy to make, they taste great and if you have children they're going to LOVE spending time in the kitchen making them... 

Happy Easter :) 

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