Vegan Creme Eggs
Serves 5 creme eggs
Ingredients
- 200 g (7 oz) dark chocolate 70%
- 50 ml (1.7 fl.oz) water
- 50 g (1.8 oz) sugar
- 250 g (8.8 oz) regal icing suitable for vegans
- 1/2 tsp vanilla extract
- 1/4 tsp turmeric
Instructions
- Break chocolate into small pieces and place in a heatproof bowl. Place the bowl above a pan with simmering water and melt the chocolate completely.
- Transfer chocolate to a measuring jug and slowly pour into the mould so each compartment is full. Gently shake the mould to remove any air bubbles, then freeze for 10 minutes.
- Meanwhile, grate the regal icing and put 100g (3.5oz) in a bowl. Set aside the remaining 150g (5.3oz) in a separate bowl.
- Add the sugar and water to a pan over a low heat until the sugar is completely dissolved.
- Add the turmeric and vanilla extract to the 100g (3.5oz) of regal icing, along with a few spoons of the sugary water. Mix until smooth. Add more of the liquid if required.
- Add the remaining sugary water to the 150g (5.3oz) of regal icing and mix until smooth.
- Remove the mould from the freezer and spoon out the middle of each half using a teaspoon. Pipe the plain icing mix into two thirds of each egg half and pipe the turmeric icing mix into the remaining third.
- Freeze for at least a further 20 minutes (or longer depending on how soon you want to eat the eggs).
- Remove the mould from the freezer and push out egg halves.
- Dip the end of a chopstick in the remainder of the melted chocolate and brush the stick over the edges of each egg half. Stick two halves together to form an egg.
- Leave to soften until ready for eating!