• Angelica Larsson

Chocolate eggs with banana centre | Vegan | Gluten-free | Easter

Hello my lovelies! Here we are at the end of Easter recipes, it certainly has been a ride. While thinking about what recipes to make a filled chocolate egg came to mind but I wasn't sure about the flavour of the filling and with a little help from a friend of mine it all finally fell into place. Let's make some chocolate easter eggs!



What you need for the chocolate shell:

210g dark chocolate buttons (tempering)


What you need for chocolate buttercream:


200g butter

150g aquafaba

125g chocolate

3 dl (1.2 cup) sugar

2 tsp vanilla sugar


What you need for chocolate ganache:


115g chopped chocolate

2 1/2dl (1 cup) heavy cream


What you need for banana filling:


25g butter

1/2 dl (0.2 cups) sugar

2-3 tbsp maizena

1 tsp vanilla sugar

1 banana


What you need for decoration:


150g white chocolate buttons

3 different shades of chocolate dye I am using pink, yellow and blue

3 different shades of glitter I am using silver, pink and gold


Makes about 8-10 eggs, the size I have is similar to an actual egg.


Let's begin with tempering the chocolate, melt half the chocolate in a chocolate bath. It should reach a temperature of 45℃ (113℉) Remove the chocolate off the heat and blend in the remaining chocolate and allow the temperature to decrease to 29℃ (84℉) Once more heat it up over a water bath until it reaches 32℃ (90℉)

Fill the egg moulds with a coat of chocolate and flip it over and drip off excess chocolate and allow to set. Repeat once more to get an even thick layer. Place in fridge to set for an hour.



Next we will make our chocolate buttercream. In a small pot add the chocolate over medium high heat until it's melted.


Whisk sugar and aquafaba until you get stiff peaks and then add butter little by little while whisking once it looks combined add the melted chocolate and give it a whisk until smooth.


For our chocolate ganache we need to chop our chocolate and transfer it into a heat proof bowl.

Pour the heavy cream into a pot and bring it up to heat and then pour it over the chocolate and allow it to sit and melt for a few minutes. Stir to combine.


Next we are making our banana filling. In a small pot add butter, sugar, vanilla sugar and chopped banana and using a potato masher or the back of a fork and we will mash the banana. Bring it to a boil on medium high heat and add maizena while stiring and keep stiring until it thickens.

Scoop the filling into each chocolate covered mould leaving a little gap in the centre for the banana filling. Once you have all the fillings piped in it's time to combine the halves.

To combine the two chocolate halves, heat up the spatula under warm water and brush the halves against it to have them melt slightly. Place against one another to create a full chocolate egg.


Pop them into the fridge while we get onto preparing our white chocolate and chocolate dye.


Divide the chocolate into 3 bowls and microwave the chocolate, I find about 15 sec intervals until it's melted enough would do it and then add the chocolate dyes in each and mix until combined.

I ended up drizzling 2 colours into each egg half mould and sprinkling the glitter in as well. Then I popped in the chocolate egg into the mould and drizzled the other end with the same colour combination along with the glitter. Now back into the fridge and allow to set before consuming.

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