Easy Vegan ‘Creme Eggs’ with Gooey Fondant Centres
Craving a sweet treat this Easter? This easy recipe for vegan creme eggs recipe has got you covered – and it tastes better than the original!
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If you miss your pre-vegan chocolate treats, then these vegan creme egg creations are a must-have this Easter.
Just like the classic, they contain a sweet, gooey fondant, surrounded by a crisp chocolate shell.
The only question is, how do you eat yours?
How to make vegan creme eggs
The vegan chocolate you choose can make a huge difference to the final outcome of this vegan creme eggs recipe.
In terms of taste, choose milk, white or dark chocolate according to your preference. Just be aware that the fondant filling is super sweet, so they could come out quite sickly with a really sweet chocolate shell.
If you use a high-quality chocolate and temper it well, you’ll get a really crisp shell with a high shine. But, ‘real’ creme eggs tend to be softer and duller, so as long as you take care not to overheat it, and avoid getting any moisture into the melted chocolate, any chocolate you choose will be fine.
Once your chocolate is in the mould, the trick is to keep everything nice and cool, so keep your fondant in the fridge until you’re ready to use it, and avoid making these on a hot day, if you can.
Your egg halves can be stuck together into a whole egg if you like, or keep them open and use them as decoration for a lavish chocolate Easter cake.
Recipe tip:
You can tell when the mould is evenly covered in chocolate by holding it up to the light. If you’ve missed a bit or can see some light shining through, then be sure to fill in the gap.
Total Time: 40 minutes
Prep Time: 25 minutes
Calories: 353
Servings: 6
Rating:
Nutritional information per serving:
Serving size
78g
calories
353
fat
13g
saturates
7.7g
carbs
57g
sugars
51g
fibre
3g
protein
2.1g
salt
0.09g
Total Time: 40 minutes
Calories: 353
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the 'egg'
- 41.666666666667 41.666666666667 g vegan chocolate
- For the crème filling
- 25 25 g icing sugar
- 0.33333333333333 0.33333333333333 Tbsp golden syrup
- 0.16666666666667 0.16666666666667 Tbsp plant-based milk (plus a little extra, if needed)
- 0.16666666666667 0.16666666666667 tsp vanilla extract
- pinch of turmeric
- You will also need
- medium-sized silicone easter egg mould
- silicone pastry brush
Method
- Begin by mixing all the ingredients for the filling, apart from the turmeric, together in a small bowl. Add a little extra plant-based milk if the mixture isn’t coming together. It should form a thick fondant.
- Transfer a third of the filling mixture to a separate bowl and mix the turmeric into it – using enough to give it a bright yellow colour. Then place both the white fondant and yellow fondants in the fridge.
- Whilst the fondants are cooling, make the shells by melting the chocolate chips either in a glass bowl sat over some boiling water, or in the microwave. If melting in the microwave, heat for 30 second bursts, stirring at regular intervals, until melted.
- Using the silicone brush, brush the egg moulds with the melted chocolate, to create a smooth, even covering. Place the moulds in the freezer for 10-15 minutes to harden. Then brush with another layer of chocolate and return to the freezer again, to set.
- When the moulds have hardened, remove them from the freezer and take the two fondants out of the fridge. With gloves (to prevent the chocolate from melting) carefully tease the chocolate eggs from their moulds.
- Fill the shells with the white fondant followed by 1⁄2 tsp of yellow fondant in the centre, so it looks like an egg. You can either seal your egg halves together with a little additional melted chocolate or keep them open and use them to decorate a lavish Easter cake.
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