(We're reprinting a classic seasonal recipe we first created in April, 2014)
Because there is nothing that fills a void in my Jewess heart more than conquering gentile foods, I present to you my recipe for Filled Chocolate Easter Eggs. Rich, decadent and a wee bit naughty, these chocolate eggs can be molded around any number of tasty fillings, from ganache to caramel, but here I’ve used vegan marshmallows (Dandies brand, to be exact) for a really low-effort egg with maximum pizzazz or peanut butter, which is a wee bit more effort (not much, honestly) and tastes like a peanut butter cup in egg form. Bite into one and it’s so goyishe, you’ll practically hear Judy Garland singing Easter Parade in the background. Eggs are an enduring symbol of spring, reminding us of everything coming back to life after a long winter and if we can have our eggs without harming or exploiting others, it’s all the better. I recommend a silicon egg mold because they are very easy to work with; I found mine at Michael’s craft store.
Filled Chocolate Easter Eggs
Creates 12 eggs
20 oz. Fair Trade, vegan chocolate chips, reserving about 1/2 cup 1 T. coconut oil
Place a heatproof bowl over a small saucepan of simmering water and add the chocolate chips (except the reserved 1/2 cup) and coconut oil. Stir until the chocolate is nearly melted, carefully remove from the saucepan, and add the remaining chocolate chips. Stir until melted.
You will want to use something like a cutting board under your silicon egg mold to keep it stable and flat as you transport it to your fridge for setting. You'll notice I didn't in the photo. Learn from my mistake.
With the melted chocolate, use the back of a small spoon to coat every part of the interior of each egg shape. Make sure there are no areas missing chocolate. Place the mold in your fridge for about 25 minutes or until set.
Meanwhile, prepare your fillings.
Peanut Butter Filling
1/2 cup smooth peanut butter 1/4 cup organic powdered sugar, sifted 2 t. pure vanilla extract 1/4 t. salt
Heat, stirring over double-boiler with simmering water until the filling is thick and fully mixed. Allow to cool.
These will likely be wider than the cavity of your egg mold and may bump out of the bottom a little. It won’t effect the pretty top surface, though. If this bothers you, slice the marshmallows a little smaller with a sharp knife. I didn’t care so I left them alone.
Remove the set egg bottoms from the fridge.
If using the peanut butter filling, roll a 1/2 tablespoon of peanut butter filling in your hands and insert in the middle of each egg shape. Using a spoon, top with melted chocolate. If using the marshmallows, simply place in each egg shape and cover with chocolate. A little messy and a lot of fun.
Put in the fridge until set, about one hour. Serve at room temperature. If you have extra chocolate and marshmallows, dip 'em in chocolate and enjoy. I won't tell anyone.