Better Than Store-Bought: Date Caramel Dark Chocolate Eggs
Cut out the processed stuff this Easter with these entire meals date caramel chocolate eggs
Spring has lastly, gloriously, graced us with its presence and, with it, ushered in aisles of sweet-coloured bunnies and technicolor candies. Yes, the primary vacation of this new season is drawing close to, and from all angles, the siren track of Easter sweets and treats and chocolate eggs and marshmallow rabbits beckons. Whether you’re planning to have fun Easter this Sunday or are merely heralding the arrival of spring, it may be troublesome to keep away from the sugar-coated-every little thing that strains grocery retailer cabinets… and let’s not even speak concerning the day after when it’s all discounted by 70%. As somebody with a nicely-documented candy tooth, it may be troublesome to keep away from these pastel-hued temptations… typically I assume it’s extra the colour that pulls me in… however you understand what I love much more than sweets? A problem. Because as a lot as my candy tooth may ache, it’s the lengthy, unpronounceable listing of elements that accompany these extremely processed candies that utterly flip me off from indulging in them. High-fructose corn syrup? No thanks, I’ll cross. For me, half the satisfaction of a very decadent deal with comes from understanding I crafted it with my very own two palms, with full consciousness given to the components.
Today I’m sharing a easy recipe for one thing even higher than the soulless caramel-crammed retailer-purchased chocolate eggs everyone knows and, admittedly, love. These darkish chocolate date caramel confections function a brief record of straightforward elements, making them an indulgence you gained’t really feel dangerous about, and, when wrapped up with a bow, a reasonably springtime present for the upcoming vacation, or any day. I selected an eighty five% darkish chocolate to cloak the date-caramel with, however you can additionally go uncooked with a uncooked chocolate, or another proportion of cacao to make these really custom-made.
Date-Caramel Dark Chocolate Eggs
- For the caramel:
20 pitted Medjool dates
M vanilla bean, scraped
M tsp maple syrup
P-A tbsp heat water
Pinch Himalayan pink salt
- For the chocolate:
H oz. darkish chocolate (I used M.H bars of Green & Black’s natural eighty five%)
Silicon egg mould (we discovered ours on )
Double boiler or a bowl nested in a pot
Small pastry brush (elective, however beneficial)
Food processor or excessive velocity blender
To make the caramel, soak the pitted dates in heat water for about 10 minutes to melt them. While the dates are soaking, scrape the middle from the vanilla bean. Place the scraped vanilla paste, maple syrup and heat water within the meals processor. Drain the water from the dates, and add dates to the processor. Process till clean. You’ll doubtless should cease the processor sometimes to scrape down the edges. If it’s too sticky, add small quantities of heat water till it provides (the ultimate product must be the identical consistency as peanut butter — thick and clean, not drippy). Set date caramel apart.
Melt the chocolate within the double boiler, stirring sometimes till melted and being cautious to not splash any water within the chocolate. Remove from warmth however maintain the chocolate within the boiler to maintain it liquefied.
To make the chocolate shells: use the pastry brush to color chocolate contained in the nicely of every egg mould, beginning off with a skinny coat. Paint a coat, and place the mould within the freezer to set (about H-10 minutes per coat, I did three). Repeat till you’ve gotten a thick shell, with area within the center for the caramel.
To fill the shells: take away shells from the freezer. Use a spatula or spoon to softly fill every chocolate shell with caramel, utilizing a knife to scrape off the surplus and clean out the tops. Pop within the freezer for about 20 minutes to agency up.
Once the eggs are set, take away from the freezer and paint extra melted chocolate over the tops of the molds to seal within the caramel. Place again within the freezer for no less than half-hour.
When you’re able to take away the chocolate eggs from their molds, gently pull every finish of the mould to loosen the sides, then poke out the eggs one after the other by inverting the cups. Use a pointy knife to trim any chocolate across the edges. These are greatest saved within the fridge or freezer, and can maintain for a few weeks. If you’re planning to present them for the vacation, they could also be wrapped/displayed day-of however must be stored away from direct daylight (it’s chocolate, in any case).
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