4 ingredient coconut cream chocolate eggs! Can’t wait to try these!! Video below 👇
Coconut Cream Chocolate Eggs
PREP TIME
30 minutes
FRIDGE TIME
1 hour
TOTAL TIME
1 hour 30 minutes
COURSE
Dessert
EQUIPMENT
1 silicone 8-count egg mold
INGREDIENTS
6 oz semi-sweet or dark chocolate chips
3 oz white chocolate chips
2/3 cup canned coconut cream (just the cream, not the milk)
2/3 cup unsweetened shredded coconut
INSTRUCTIONS
Add the regular chocolate chips to a microwave safe glass dish and heat until melted, stirring every 30 seconds to avoid burning (or melt on the stovetop using the double boiler method)
Coat the bottom of the egg molds completely with the melted chocolate.
Place in the fridge for 15 minutes to allow the chocolate to harden.
While the chocolate shells hardens, make the coconut cream filling: melt the white chocolate chips using the same method as before. Once melted, remove from the heat and stir in the coconut cream and unsweetened coconut shreds. Mix until well combined.
Remove the chocolate eggs from the fridge once the chocolate is hardened. Fill each mold with the coconut cream filling then place the chocolate eggs back in the fridge for 15 minutes to allow the white chocolate filling to set.
After 15 minutes, remove the chocolate eggs from the fridge and top with the remaining melted chocolate (you will likely need to re melt the regular chocolate again, if it has hardened).
Place the eggs back in the fridge for 30 minutes, or until completely hardened. Once hardened, remove from the fridge and enjoy! If slicing the eggs, let them sit for a little while at room temperature before slicing. I recommend running hot water over your knife blade before slicing. Store leftovers in the fridge!
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Credit: thebigleybasics
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