Food: Dark chocolate Easter eggs with a salted date caramel filling

With more vegan options this Easter, than ever, I’ve decided to join in and add one of my own. This recipe combines the deep bitterness of dark chocolate with the naturally decadent flavours of date, made into a salted caramel.

 

To make, you’ll need:

  • 400g good quality dark chocolate (70% minimum)
  • 150g dates
  • 180ml water
  • 1 tsp cornflour
  • Splash of non-dairy milk ( I used Oatly oat milk)
  • Knob of soya butter
  • Pinch of quality sea salt ( I used Halen Môn)
  • 2 tsb non-dairy cream ( I again used Oatly)
  • Easter egg mould

Start by soaking the dates in boiling water for an hour (or in cold water for a couple of hours). Once this is done blitz up the mixture in a food processor until it becomes a thin, sticky sauce. Next melt the butter in a pan, then add the mixture, cream and reduce.

After  a few minutes add the cornflour (slaked in a splash of milk) and stir. Continue reducing until it forms into a thick caramel, this should take 8-10 minutes. Season with salt and set aside. It will thicken even more as it cools.

Once the caramel is cooling you can turn your attention to the chocolate. Chop up the chocolate finely and place into a glass bowl. Keep a third of the chocolate back.

Place the pan over a bowl of simmering water. As it melts stir occasionally. The next step you’ll need to do is temper the chocolate. Tempering the chocolate will ensure it has a glossy finish and a great snap. This reduces the size of the crystals in the cocoa butter leaving you with a smoother product.

The easiest way to do this is to remove the bowl from the pan and add in the third of the chocolate that you kept behind. This will cool the chocolate. Stir until the all the chocolate is melted. It should become nice and glossy.

Use the tempered chocolate to fill the moulds. Pour a ladle of chocolate into the mould and roll it around until the whole of the mould is evenly covered. Pour any excess back into the bowl and scrape around the edge of the mould with a flat knife. Set aside and leave to harden. Once the first layer has set repeat the process until you’re happy with the thickness of the egg shell. Leave to harden and cool completely for a few hours. When it’s done carefully remove from the moulds and spoon the thick caramel into the egg halves and garnish with a pinch more salt.

Enjoy and Happy Easter!

 

 

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