Easter chocolates!

This is extremely messy stuff, and I will give you all fair warning to not attempt these chocolates if you have frustration issues, or issues getting your kitchen and hands dirty!

if you want to just make plain solid chocolates, you're only going to need some dark cooking chocolate

I made these babies with two different fillings, one was a peanut butter cream filling, and the other was a vanilla coconut center

You will need:

Dark cooking chocolate (or chocolate chunks of your choice)
Soy milk powder if you wish to make the chocolate 'milky'
a mould - I couldn't find easter egg moulds, so I used love heart shaped ice cube trays (think outside the square!)
a pot of boiling hot water
and a glass bowl which will just fit on top of this.


you'll need to temper the chocolate - place the chunks of chocolate in the glass bowl, which should be sitting over the boiling water - mix with a spatula until melted.

Now you need to add it to your moulds - to fill.... just fill them with chocolate - easy.
If you want to make them 'shells' and add filling you'll need to evenly distribute the chocolate in the mould, use a brush or the back of a spoon to make sure every side of the mould is covered - and place in freezer to set, you may need to do this a few times before you're happy.

once the shells are set add your filling (will give recipes below) and then add more tempered chocolate over the top to seal the chocolate, and place back in freezer till set.

You may then even want to drizzle some tempered chocolate over the top, I did this with a white chocolate for my pictured chocolates. - It may all sound simple... but it's very messy and frustrating!


Peanut butter filling:
3 tablespoons of peanut butter
2 tablespoons of non-hydrogenated vegetable shortening (i used copha)
3/4 cup of icing sugar
1/4 cup of vegan butter.

Method: use electric beater to beat all ingredients until fluffy! Use to fill your chocolates!


Coconut filling:
3 tablespoons of non-hydrogenated vegetable shortening (i used copha)
5 tablespoons or more of coconut cream (skimmed off the top of the can)
1/2 tablespoon of Xantham gum
5 drops of vanilla essence
1 tablespoon of agave nectar

Method: cook all ingredients in pan (but xantham gum) until smooth and shortening has melted.
add xantham gum and whisk for another 5+ minutes until thickened (it will still look rather gooey, it will harden in the freezer/fridge!)
Let cool, and use to fill your chocolates.