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Vegan cream eggs recipe

April 6th, 2009 · post by xhannahx · 2 Comments

So, it’s coming up to Easter and I’m craving chocolate more than normal (which is alot!) I thought I’d have a go at making a vegan version of one of my old favourites: the ‘cream egg’! They’re super easy to make and will be nice presents for the vegans in your life too.

What you need (for 6 full eggs):

What you need to make a vegan cream egg

200g chocolate (this can be drops or a bar. I like the ‘Organica premium Swiss’ one as it tastes like milk choc but you can use type depending on your budget)
A box of icing sugar
A tiny bit of yellow food colouring
Chocolate egg moulds (They cost about £3 from Ebay or supermarkets or craft shops)
Foil (You can use kitchen foil or buy Easter stuff like mine for £2 from craft shops or Ebay)
A silicone brush (don’t use a normal brush or you’ll get little hairs in the chocolate!)

What you do:

1. Break up half the chocolate (100g) into a glass bowl.
2. Half fill a small saucepan with boiling water and place the glass bowl on top of it.
3. Using a wooden spoon, stir the chocolate until it’s melted. (You can put the saucepan on a stove on a low heat if the chocolates not melting fully.)
4. Using the silicon brush, gently paint the chocolate inside the egg moulds making sure you cover all the sides properly.
5. Place the eggs in the fridge for 5-10mins until the chocolate has set.
6. Melt the other half of the chocolate in the same way and paint a second layer of chocolate inside the egg moulds. (Keep a little choc left over for later)
Vegan cream egg moulds once they've set
7. Place the eggs in the fridge for a further 5-10mins until they are set and ‘matt’ coloured.
8. Tap the moulds upside down to get the egg out. If this isn’t happening easily (like mine), place the eggs in the freezer for 5mins then try again and it should be super easy.
9. To make the middle, mix 2 cups of icing sugar with a few drops of cold water and mix well. Keep adding tiny amounts of water and stirring until the icing is nice and thick.
10. Spoon or pipe the icing into half of the egg cases. (If you need more icing just add more icing sugar and drops of water until you have enough.)
Adding the yolk to the vegan cream eggs
11. Using your finger dap a little yellow food colouring into the icing to make the ‘yolk’. WASH YOUR HANDS or they will stain!
12. Re-melt the left over chocolate by gently heating the saucepan again and use this to glue the egg shells together.
Wrapping up the vegan cream egg
13. Wrap your eggs in foil and store in the fridge until ready to scoff!


→ 2 CommentsThis entry belongs to the following categories: DIY Guides · Food

2 responses so far

  • Tom Fiction posted:
    Apr 6, 2009 at 11:17 am. Comment #1

    This look so bad for you but so good!

  • xhannahx posted:
    Apr 6, 2009 at 11:33 am. Comment #2

    They made my gums hurt – brilliant :)