Vegan "Löffel-Eier"
- Kathi
- Apr 3, 2022
- 2 min read
With this sweet treat you are ready for Easter!
Who still knows them? The sweet Easter eggs, with the creamy filling, which you could only get to if you have cracked the egg? I loved them and always went past them a bit weepy when Easter shopping the last few years. This year I didn't want to miss out on them for any longer, so I recreated them without further ado. The ingredient list is much shorter than the original, but the taste is in no way behind!
For 6 eggs you need:
For the eggshells:
150g vegan chocolate
For the filling:
120g vegan white chocolate
1 tbsp almond flour
1/2 tsp ground vanilla
80ml vegan whipped cream, cold
Preparation:
Eggshells:
Melt 150g "milk chocolate" slowly in a water bath.
Brush the silicone mold with a thin layer of chocolate, let it harden briefly in the refrigerator. Then brush another layer on top.
Continue this process until the chocolate is used up and you have a stable, but not too thick layer.
Now the eggshells must harden for at least 2 hours in the refrigerator.
When the eggshells have cooled down, you can carefully remove them from the mold.
Melt the edges briefly in a saucepan and put two halves together to form an egg.
Carefully remove the top (this is best done with a hot knife).
Now you can store the eggs in the refrigerator until the filling is ready.
Filling:
Melt 120g of white chocolate in the water bath as well.
When the chocolate is melted, mix in 1 tablespoon of almond flour and 1/2 teaspoon of vanilla.
Whip 80ml of cream until stiff.
Add the cream to the chocolate and fold it in.
Filling:
Now get the egg shells out of the fridge.
Fill the chocolate-cream mixture into a piping bag or a freezer bag and fill the eggs with it.
Place the lids on top and let the spoon eggs cool for another 2 hours.
Enjoy!
Tip: If you want to make it a little less complicated, you can also simply fill the egg halves with the cream without putting them together and serve it as a dessert.
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