Chocolate eggs are one of the best Easter symbols, and this is not today. But before, they weren’t that hot. In fact, in the past, decorated chicken eggs were traded by the ancients. Some historians believe that the tradition was created by the Chinese, while others attribute it to the Persians.
No wonder: the egg represents birth, one of the reasons why Easter is celebrated in the Christian religious sense. However, the idea of chicken eggs grew over the centuries, especially when it fell into the hands of French confectioners in the 18th century.
“Why not stuff these eggs with chocolate?” thought the pastry chefs. Here’s how the pastry shops French companies began selling eggs without yolks and whites, but filled with chocolate inside. Then they went further. The first Easter eggs would appear made of chocolatethis time filled with chocolates.
However, the Easter egg story continues. Although they have become a tradition all over the world, they are not useful for everyone. Today there are people who don’t consume dairy products (and eggs) because they are vegan how much for food intolerance.
To adjust to this reality, many chocolate brands have started making Easter eggs without the ingredients. For example, the bitter chocolate it is usually vegan by nature, with a more intense flavor due to the high concentration of cocoa.
But if you like getting your hands dirty, know that it is also possible to prepare vegan Easter eggs At home, i.e. without any ingredient of animal origin. Check out the recipes that Guia da Cozinha has specially separated to make this appointment even more special!
Dark Chocolate Easter Egg
Dark Chocolate Easter Egg – Photo: Shutterstock
Time: 30min (+15min in the fridge)
Performance: 1 unit
Difficulty: easy
Ingredients:
- 300 g dark chocolate (vegan)
- Easter egg mold
Method of preparation:
- Start by melting the chocolate in a double boiler or in the microwave, stirring constantly until completely melted and smooth.
- Pour the melted chocolate into the Easter egg mold, then gently rotate the mold to coat the entire inside of the mold with the chocolate.
- Put the mold in the fridge for about 5 minutes or until the chocolate has hardened.
- Repeat the process of adding another layer of chocolate to the mold, turning it again to completely coat the mold in chocolate.
- Put it back in the fridge for another 5 minutes.
- Repeat the process adding another layer of chocolate and then refrigerate for another 5 minutes.
- When the chocolate has completely set, remove the mold from the fridge and gently unmold the Easter egg.
- Serve the Easter egg as-is or garnish with fresh fruit, chopped nuts, or other ingredients of your choice.
Easter egg stuffed with hazelnut cream
Easter egg filled with hazelnut cream – Photo: Shutterstock
Time: 40min (+36min of fridge)
Performance: 6 units
Difficulty: average
Ingredients:
- 3 cups dark chocolate (chopped)
- 2 and 1/2 cups (tea) of hazelnut cream
- Toasted whole hazelnuts to garnish
- Easter egg mold
Method of preparation:
- Melt the chocolate in a double boiler or in the microwave.
- Transfer the bowl to an ice water bath.
- Meanwhile, stir until cool.
- To test the thermal shock, bring a small portion of chocolate to the lip with your fingers, if it feels cold it is ready to use.
- Using a pastry brush, layer the chocolate into 100g capacity Easter egg moulds.
- Put it in the fridge for 2 minutes
- Brush again, refrigerate and repeat the process one more time.
- Distribute the hazelnut cream into the moulds
- Then, with a teaspoon, distribute and sprinkle with a little hazelnuts.
- With a toothpick, make movements from top to bottom until the marble
- Refrigerate for 30 minutes to firm up.
- Gently tap the pan on a smooth surface to release the eggs.
- Arrange on paper trays open side up and refrigerate until ready to serve.
Easter egg with red fruits
Easter egg with red fruits – Photo: Shutterstock
Time: 1h (+1h30 fridge)
Performance: 6 units
Difficulty: average
Ingredients:
- 3 cups dark chocolate (vegan) chopped
- Easter egg mold
red fruit cream
- 5 chopped strawberries
- 4 chopped blackberries
- 10 cherries in syrup, drained
- 1 cup (tea) of sugar
- 1 tablespoon of lemon juice
Method of preparation:
- Melt the chocolate in a double boiler or in the microwave.
- Brush part of the milk chocolate into two 500 g capacity egg molds, creating a thick layer
- Take it to the fridge for 20 minutes
- Repeat the procedure 2 more times
- Remove from the fridge and then carefully unmold
- Meanwhile, for the cream, bring all the ingredients to a boil.
- Turn off and let cool
- Then divide the red fruit cream among the Easter eggs.
- With a spoon, fill the cavity with the cream, remembering not to reach the edge.
- Refrigerate for another half hour and keep refrigerated until ready to serve.
Easter egg filled with chocolate mousse
Easter egg filled with chocolate mousse – Photo: Shutterstock
Time: 2h (+4h20 of fridge)
Performance: 2 units
Difficulty: average
Ingredients:
- 600 g of chopped dark chocolate (vegan)
- Melted milk and white chocolate to garnish
- Dark chocolate drops or sprinkles (vegan) to decorate
Chocolate-mousse
- 1 and 1/2 aquafaba (find out how to prepare it at home with this article)
- 100 grams of chocolate
Method of preparation:
- For the Easter egg shell, start by melting the chocolate in a double boiler or in the microwave.
- Brush a generous layer on an acrylic or silicone mold with a capacity of 500 g
- Take it to the fridge for 10 minutes
- Remove and repeat the procedure 2 more times
- Meanwhile, beat prepared or ready-made aquafaba from canned chickpeas with an electric mixer until white (like white).
- Melt more chocolate in a double boiler or in the microwave for the mousse
- Slowly add the aquafaba to the chocolate and then mix until smooth.
- Refrigerate for 30 minutes
- Then put in a pastry bag fitted with a pitanga nozzle and fill with the eggs.
- Put the eggs in the fridge for 1 hour
- Remove from the fridge, decorate with chocolate chips, unmold and keep cold until ready to serve.
Crispy Easter Egg
Crispy Easter Egg – Photo: Shutterstock
Time: 50min (+6h rest)
Performance: 2 units
Difficulty: easy
Ingredients:
- 3 cups dark chocolate (vegan) chopped
- 1 cup rice flakes (tea)
Method of preparation:
- In a stainless steel bowl, melt the chocolates in a bain-marie, being careful not to overheat them.
- Remove from the heat and meanwhile keep stirring until it melts and becomes smooth.
- Don’t stop stirring until the moment you touch the chocolate to your bottom lip, it feels cold.
- With the help of a brush heated in the oven (not too hot), make 1 layer of chocolate in an Easter egg-shaped mold
- Turn side down on parchment paper on a baking sheet, then quickly place back in the freezer.
- Then wait for it to harden and repeat the operation two more times.
- On the last layer sprinkle the rice flakes
- To join the two parts, heat a mold slightly on the stove, pass the egg halves into it and then join one part to the other.
- Store in the refrigerator until ready to serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
