Thursday 11 April 2019

Vegan Creme Eggs

I've seen a million vegan creme eggs on Instagram and knew it was time I made some for myself! Just like "normal" creme eggs, these are super sweet - but that's what you want from them, right?!

This post comes on the 5th Anniversary of Susiechef! I'm so happy I started this blog and how I've managed to make it work all this time. I remember being sat at the table, meant to be studying for my A Levels (final school exams here in the UK) but instead I was baking and photographing food and writing! If you ever have any feedback about my blog I would welcome it, and any suggestions for content you would like to see are also very welcome!

If you do make these creme eggs, be sure to tag me on Instagram using #susiechef so I can see them!

Total time: 1 Hour
Yield: 6 Eggs
  • 150g Dark Chocolate
  • 200g Icing Sugar
  • 1 Tbsp Golden Syrup
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Dairy Free Milk (I used oat milk)
  • 1/2 Tsp Ground Turmeric (or a few drops of yellow food colouring)
Cooking Directions
  1. Melt 100g of the dark chocolate, then spoon this into the silicone egg mould until all the sides are evenly covered. You will want the chocolate to be spread quite thick.
  2. Repeat this until each of the egg moulds are filled, then transfer to the freezer for 15 minutes to set the chocolate.
  3. To make the fondant icing, slowly mix the icing sugar , syrup and vanilla extract.
  4. Gradually add the milk, stirring slowly to incorporate the milk.
  5. Once a smooth icing is made, transfer two tablespoons of icing to a separate bowl and add the ground turmeric, stirring until a nice yellow colour is made. If using yellow food colouring, add a few drops at a time to make the yellow colour.
  6. Take the set chocolate shells out the freezer, and the white fondant icing into each of them equally, leaving room at the top.
  7. Take the yelllow "yolk" and place a teaspoon of mixture in the centre of the white fondant.
  8. Repeat with each of the eggs then transfer back to the freezer for 10 minutes.
  9. Melt the remaining 50g of dark chocolate and carefully spoon it over the fondant, then return them to the freezer for 25 minutes.
  10. Remove from the freezer and enjoy!
*These are best kept in the fridge.

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