As a child, one’s of life’s greatest disappointments was chocolate Easter eggs. I always dreamed of cracking open the shell to find it filled with something exciting, but was invariably left with only an empty shell of cheap chocolate filled with disappointment. But one of the great things about suddenly realising you are an adult with your own kitchen, is that you can finally make some of your wildest, childhood food fantasies come true…

I’ve decided this year to put an end to that disappointment once and for all and make my childhood fantasy come true, by creating the chocolate egg to end all other chocolate eggs, a giant, raw salted chocolate egg, filled with the smoothest salted date caramel, and the silkiest chocolate and coconut mousse you can imagine.

Another of my wishes has also come true recently, as I was given the opportunity to try a legendary Vitamix blender, specifically their nifty little personal-sized S30 blender, which is the smaller, prettier sister of the super powerful Vitamix Pro.

Now I’ve made date caramel a hundred times before, but in the same way that you’ve never really experienced chocolate until you’ve tried raw chocolate, you’ve never had the full date caramel experience until you’ve made it in a super high powered blender.

Until now, mine has been smooth, but never super silky, melt-in-your mouth caramel like this. I’ve always had to soak my dates for hours, and peeled away as much of their rough skins as possible to achieve a smooth texture, but the super sharp blades, and the clever shape of the S30’s jar means everything blends up incredibly smoothly, and you don’t have to worry about soaking or removing the skin from your dates, which is great because who really has time for that?! Plus you just unscrew the base of the jug with the blades in when you’re done, so cleaning it afterwards is really quick and simple too.

This egg is definitely one of the most totally over-the-top indulgent things I’ve ever made, because it’s 4½ inches tall, and 3 inches wide, and it took me roughly 5 days to eat the whole thing! I had to enlist the help of my boyfriend, and borrow his great big hands for these photos because it was too big to hold in my 5ft tall, small persons hands! But doesn’t he make such a fab hand model?

I swear behind every great food photographer, there is a patient partner hovering just out of sight, ready to catch and reposition a fallen scoop of ice-cream, or lovingly cradle a melting, giant chocolate egg in their hands, all in the name of getting a Pinterest worthy photo! Although it’s hard to complain when you get an endless supply of sweet treats as payment I guess! I’d definitely consider working for chocolate instead of money!

Although I made this egg to satisfy my inner child, make no mistake, this is an easter-egg for grown ups. The chocolate is incredibly dark and rich, and I added some pink Himalayan salt to add bursts of sweetness throughout the shell. The dark chocolate coconut mousse adds lightness to the egg with it’s creamy texture and fresh, light, coconut taste, and helps balance out the sweetness of the caramel.

To enjoy, simply chop the top off (I used a breadknife!), and dig in with a spoon!

This really is the most eggstravagant (come on, I had to do it at least once!) raw chocolate egg around, and I bet it would make someone very happy if you surprised them with this instead of the usual hollow ones! Let me know if you give it a try!

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Disclaimer: I’m so grateful to Vitamix for sending me their amazing S30 Personal Blender to try. However, it should be noted that this is not a sponsored post, and all opinions expressed are my own.



5.0 from 3 reviews Raw Chocolate Egg Filled with Caramel and Chocolate Mousse Save Print A giant, raw salted chocolate egg, filled with smooth, salted date caramel, and silky chocolate and coconut mousse. This recipe will produce an egg that is 4½ inches (114mm) high and 3 inches (76mm) wide at the widest point. I used a cheap, plastic egg mould from eBay! Author: Rachel Smith Serves: 1 large egg Ingredients Salted Chocolate Easter Egg



80g cacao butter

50g coconut sugar (pulse in a blender to create a finer texture)

50g cacao powder

Couple of generous pinches of pink Himalayan salt



Salted Caramel Center



1 cup pitted Medjool dates (roughly 8-10)

1 Tbsp coconut oil

60 ml water

½ small tsp vanilla bean paste OR extract

2 Tbsp coconut syrup(OR maple)

Pinch of pink Himalayan saltbr]

Dark Chocolate Mousse



Cream from the top 1 can of full fat coconut milk (Leave it in the fridge overnight). You need roughly 130-150g.

1-2 Tbsp maple syrup (depending on taste)

4 large Tbsp cacao powder

20g melted raw chocolate (use leftovers from egg shell)

1 Tbsp coconut oil Instructions Salted Chocolate Easter Egg



Gently and slowly melt the cacao butter over a Bain Marie, ensuring it doesn't get too hot by removing it every couple of minutes to cool down slightly. Slowly stir the sugar into the mixture until combined. Mix the cacao powder into the mixture until a smooth, creamy chocolatey mixture is formed. You can use a small whisk if you like! Stir in the salt until well combined. Taste and add more of both ingredients if desired. Using a pastry brush, brush a thick layer of the chocolate evenly over the easter egg mould, and place in the fridge for a couple of minutes to harden slightly before adding another coat. You may need 3-4 coats to reach the desired thickness. Place in the fridge to harden completely whilst you make the caramel and chocolate mousse fillings. If you are using a clear mould, you will be able to remove the egg from the mould when the egg no longer looks like it's stuck to the underside of the mould.



Salted Caramel Center



Place all of the ingredients into a high powered blender, I used a Vitamix S30 and blend until everything is smooth and creamy. Fill one half of the easter egg with the caramel and place in the fridge for 5-10 minutes to harden slightly.



Dark Chocolate Mousse



Scoop the cream from the top of the can of coconut into the blender, making sure not to get any of the liquid in. Add the rest of the ingredients and blend until you have a silky smooth mousse. Fill the other half of the easter egg with the mousse and place in the fridge to harden for 5-10 minutes.



Assembling the egg



Using the remaining raw dark chocolate from the shell, carefully brush a small amount around the edge of one of the shells, and gently place the other half of the egg on top, pressing down slightly to make sure they are stuck together. Return the egg to the fridge to harden for 5-10 minutes before eating. 3.5.3208

If you want to know more about the ingredients used in this recipe, please visit my ‘Raw Pantry’ page!

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