With Easter hippity hopping around the corner, you are going to be looking for things that the bunny can leave you. And since we all know bunnies reproduce tasty tasty chocolate eggs…wait, that can’t be right. You know what, who am I to argue?
If you are not an Easter person or don’t want to buy a chocolate mold, then do what I do normally do and use mini cupcake wrappers instead of an egg mold.
What you will need:
1 ¼ cups of enjoy life chocolate chips
1 ½ Tbsp coconut oil
Filling:
½ cup smooth almond butter
1 Tbsp coconut oil
½ Tbsp maple sugar or honey
1) Put the chocolate and coconut oil in a microwave safe bowl. (Or use a double boiler if you have one) microwave for 30 seconds. Take out and stir a little bit. The chips will not be very melted at this time. Back in for another 30 seconds stir. And then once more. Three times normally does the trick for me.
2) Once your chocolate is smooth and shiny, pour a little bit into each cavity of the mold then swirl around to coat the sides but leave a nice hollow center for your filling. Basically you are making an egg shell. I find that if I swirl it slowly for a longer time it coats more evenly and will look nicer in the end. If you are using paper cups instead of the mold, just put a layer of chocolate in the bottom of the cup. (Leave room for a layer of almond butter and another layer of chocolate)
3) Put that in the freezer.
4) While that is chilling, put all of your filling ingredients in a microwave safe bowl and microwave for 30 seconds. Remove and stir.
5) Once your chocolates are solid (this should only take a few minutes for a thin layer) take them out and pour the almond butter mixture it. Leave room at the top for the final chocolate layer. Put it back in the freezer. This will take a few minutes longer than the chocolate did to set.
6) Bet you can’t guess what we are going to do next…no, not hunt the bunny down and wrestle the eggs from it…gees, I thought you guys were with me here. Take the chocolates out of the freezer and add the last layer of chocolate. Fill it right to the top. Back in the freezer.
7) When that is solid take out and remove from the tray. If you are using paper cups just leave them alone. Serve immediately. I recommend storing in the refrigerator because they will get a little soft at room temperature.
Try other fillings too. My favorite is just putting a whole raspberry in the center. For the chocolates in the picture below, I used mini cupcake wrappers. One is raspberry filled topped with cinnamon and maple sugar, the middle one is almond butter filling topped with toasted coconut, and the final one is just almond slivers. I can’t wait to hear about what you come up with.
last resort kitchen 