Tuesday, 15 April 2014

Irish Cream Filled Easter Eggs

This recipe comes courtesy of my BFF Anna who spent a good part of a day coming up with this bad boy.
Thank you Anna! Your hard work will not be forgotten!

Irish Cream Filled Easter Eggs


350g vegan dark chocolate
1 can coconut cream
5 tsp icing/powdered sugar
2 tsp coconut essence
1 tsp instant coffee powder
1.5 Tbls cocoa powder
1 Tbls arrowroot powder
2 Tbls scotch whisky
Egg molds


Melt the chocolate using a double broiler (or a microwave if you prefer, make sure you don't burn it!).
Add a small amount of chocolate to the centre of each mold, be careful to keep the chocolate off the edges of the mold.
Using a brush or a spoon gently spread the chocolate up around the inside of the molds, add more chocolate if it looks too thin.
Put molds in the freezer to set.

In a medium saucepan mix together coconut cream, coffee powder and coconut essence.
In a small bowl mix together the cocoa powder and sugar breaking up all the lumps until smooth - you can use a sieve if you like, then add to the saucepan and mix through.
Put the saucepan on the lowest heat and stir constantly to mix.
Once ingredients are dissolved and mixed through add the arrowroot powder mixed with a little water.
Continue cooking at a low heat until mixture starts to boil and thicken.
Take saucepan off the heat and cool in a sink of cold water.
Once mixture is at room temperature stir in the whisky well and refrigerate.
Once mixture has cooled add a small spoon of mixture into each of the egg mold, fill it all the way to the edges then replace back into the freezer.
Once frozen use some extra melted chocolate to paint over the filling, then place back in freezer.
Place them back in the freezer until you want to eat them!
Keep refrigerated.

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