I recently finally got my hands on some egg shaped chocolate moulds and decided to try making my own filled Easter eggs this year! They turned out so delicious I figured I had to share the recipe with the world. I'll give you all the basic recipe here, and you can feel free to mix in any flavours and add-ins you wish to the basic vanilla cheesecake filling.
Before I went vegan I used to love these filled milk chocolate easter eggs from a Norwegian chocolate-company called Freia. These had a fluffy white choc mousse-kinda filling and I’ve always wanted to try and veganise them!! I finally got my hands on some egg shaped moulds this year which allowed me to give it a shot. I also saw @thelittleblogofvegan make a cheesecake filling for her easter eggs earlier this year which gave me the idea to combine cream cheese and whipped cream to replicate that mousse filling I grew up with! It turned out absolutely delicious and I sure hope you give these a go!!
For two whole eggs:
4x half-egg shaped moulds (mine were approx 7-8cm long)
200g dairy free chocolate* Filling: 50g whippable vegan cream
25g icing sugar
25g vegan cream cheese
Mix-ins: 2x choc cream wafer bars (the vegan version of kinder buenos, I used the Loveraw ones) or
1.5tbsp Biscoff spread
1crushed Biscoff cookie
Make your eggs the day before. Chop the chocolate and melt in a bowl over a pot of boiling water. You can temper the chocolate if you know how to, but it's not necessary. Use a spoon to spread a thin layer of melted chocolate into each egg mould. Place face down on a plate lined with parchment paper, and chill in the fridge for 5-10 minutes until set. Keep the melted chocolate over low heat in the meanwhile. Remove from the fridge and repeat the process. Keep doing this until you have about 3-5 layers of chocolate, or the egg reaches your desired thickness. Let the chocolate moulds set in the fridge overnight. The day after, pop the chocolate eggs out of the mould and store in a cool place while you make the filling. To make the filling, simply whisk icing sugar and cream cheese until smooth. Add vegan cream and whip until it reaches a stiff peak consistency. Fold in your desired flavouring. Fill two halves of the eggs with the filling, melt the edges of the other two egg halves on a warm pan and place on top to seal the eggs. Let them set completely in the fridge and enjoy!
*My chocolate was around 50-60% cocoa. You may need more or less chocolate depending on the size of your moulds.