4 - 6 servings
STEP 1: MAKE THE ALMOND PRALINE CREAM
Preheat oven to 175 ℃, then place the almonds on a parchment lined baking tray and drizzle over the maple syrup or honey. Let them bake for 10 minutes until golden and remove to cool.
Once cooled, in a food processor blend until they are fine and start to resemble some kind of nut butter. Add the coconut cream until combined and uber creamy. Scoop 1 to 1½ tsp of cream into each egg.
STEP 3: MAKING THE EGGS
Bring water to a boil in a saucepan and then remove from heat. Place the cacao butter and cacao paste in a bowl, submerge a mug or glass in the boiling water and place the bowl on top of the mug or glass. (Here you are creating some kind of bain marie, so the chocolate melts evenly).
While the chocolate is melting, blitz up the coconut sugar until it resembles icing sugar, here you can add superfood powders like maca, mesquite or baobab.
Once the cacao butter and paste have melted and have reached 42℃, remove and whisk in the almond butter, coconut sugar, salt and whisk well. Optional step to temper your chocolate: Let the temperature come down to 28℃. This step will take quite a while, around ten to fifteen minutes. Reheat once again up until 31℃, remove and start by making the eggs.
Fill the chocolate egg moulds ⅓ of the way and swirl the chocolate around so that it completely covers the shape on the inside.
Let the chocolate in the moulds set at room temperature if possible, and then spoon in the almond praline cream making sure that you keep it in the centre, not touching the sides. Top up with chocolate to cover the praline and fill the eggs up to the brim. Let them set in room temperature if they are tempered or set in the fridge. If you followed the tempering process in Step 3, these eggs are now tempered so, you can store them at room temperature.
- ⅓ cup Cacao Butter
- ½ cup Cacao Paste
- 1 tbsp almond butter
- ⅓ cup coconut sugar
- ¼ tsp salt
Almond Praline cream ingredients
- ½ cup almonds (I used almonds and pecans)
- ⅓ cup maple syrup or honey
- ⅔ cup coconut cream
- Pinch of salt