Plant-based Coconut Egg
Recipe
Preparation
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Line the mould with tempered Callebaut® NXT Dairy Free M_lk chocolate and tap out the excess. Wait until touch dry. |
Line the mould again, tap out the excess chocolate and place into a 12 ̊C fridge for 30 minutes. |
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Release the chocolate eggs from the mould. |
Filling
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Place all ingredients into a thermomix. Set the temperature to 60 ̊C, speed 1 for 3 minutes to dissolve the sugars. Scrape down the sides of the bowl and then mix at speed 6 until cool. |
Fill the eggs with the coconut filling and tap out the excess filling. |
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Build up the layers of filling until the desired thickness is reached. |
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Warm both sides of the egg and stick together. |
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Using a wood shaving tool or small grater, scrape the outside of the chocolate shell to make it look like a coconut. Use a wire brush to continue creating the coconut effect. |