If you’re like me, your childhood Easters were filled with all kinds of chocolate treats but none ever compared to the creme egg. That’s something I thought I had left behind when I went vegan until recently when I saw a creme egg recipe online. With a few alterations, making this recipe vegan turned out to be bloody easy and now creme eggs are back in my life for good! Egg moulds are pretty easy to track down this time of year and can be found at most good baking stores.
- 200 grams vegan chocolate
- 1/2 cup glucose syrup
- 1/4 cup vegan margarine
- 1 teaspoon vanilla essence
- 2 cups icing sugar
- 1-2 drops yellow food colouring
- In a microwave proof jug, melt the chocolate in the microwave.
- Using a brush, gently brush a layer of chocolate inside each of the moulds before placing in the freezer to set.
- Remove from the freezer and brush on another layer of chocolate. Repeat this another two times and keep the melted chocolate on hand.
- While the final chocolate layer is setting, make your filling by first beating together the glucose, margarine and vanilla in an electric mixer.
- Sift in the icing sugar and continue to mix until a white paste is formed.
- Remove half of the filling and set aside. Add the food colouring to the remaining filling and mix well.
- Gently pop out each egg from its mould. Almost fill one half with white filling and then a dollop of yellow filling.
- Using a skewer, add some of the remaining melted chocolate around the rim of another egg half.
- Gently press the two together to create a whole egg and repeat with the remaining eggs.
- Allow to set completely in the fridge before serving.