Raw Cream Eggs

April 06, 2020

Raw Cream Eggs

With all of this craziness going on right now it’s easy to forget that it’s Easter this weekend! Since a lot of us have more time time fill at home, why not dive into an exciting new recipe to try? 
This raw cream eggs recipe is a bit more time consuming than our usual recipes but they’re delicious and worth the effort! 

Stay safe and stay healthy everyone x


Raw Cream Eggs 

Author: Georgina Young



For the chocolate shells:
  • 150g cacao solids (a.k.a. cacao liquor/paste)
  • 150g cacao butter
  • 4.5 tbsp/67.5ml raw honey/maple syrup
  • ¼ tsp vanilla powder (optional)
For the white creme filling:
  • 25g cacao butter
  • 80ml coconut cream
  • 2 tbsp/30ml maple syrup
  • 1 tbsp/15ml coconut oil
  • 1 tbsp/15ml cashew butter (or coconut manna/oil)
  • 1 tbsp/15ml vanilla extract
For the yolk creme filling:
  • 4 tbsp/60ml of the white creme filling
  • ½ tsp maca powder
  • ½ tsp ground turmeric


  1. OK, let’s start with the nitty gritty – the shells. In a large mixing bowl (in fact one wider than your moulds) add your cacao solids and butter, raw honey and vanilla powder. Place the bowl over a pan of water on a low heat, creating a bain-marie. Stir the contents frequently using a spatula, making sure to scrape down the sides ensuring that everything melts evenly. Once melted remove the bowl from the heat and allow to cool for a few minutes before pouring into your silicone jug. Set aside your mixing bowl as you will need this later.
  2. Very carefully pour the chocolate from your jug into each indentation of your mould(s). Honestly do pour this as slowly and as carefully as you can until the chocolate fills the indentations fully but does not overflow. If it does overflow do not worry, simply scrape away using a spatula otherwise your shells will be incredibly hard to remove, so don’t be lazy and not scrape the excess otherwise you will find yourself having to re-make a whole batch. Before transporting your mould(s) over to the freezer open the freezer door! That’s tip number 1! To transport your mould hold each side firmly and gently pull them away from yourself to create enough tension to keep everything in the mould steady and level.
  3. Pop the mould(s) into the freezer for about 5-10 minutes or until you see that they have an outer ring of chocolate that has set at about a thickness of 5mm. Remove the moulds carefully using the technique I stated before and then turn the mould upside down over your large mixing bowl that you had set aside earlier. Pour until as much excess has come out and take a look at what your shells look like. I had a little problem with the top edges of the shells becoming too thin so you may want to set the mould back into the freezer for 30 seconds before removing and swirling the chocolate around the mould much like you would with one of those little mazes with the balls bearings in that you get in crummy Christmas crackers. If you find that the chocolate will not move carefully scrape around using a teaspoon until you have cleared out a suitable sized cavity. Place into the freezer for up to 2 hours before filling. You may remove the shells before hand if you wish but you will have to work quickly as raw chocolate melts fast. If you are doing this now look at my tips for removing the shells in step 6.
  4. Now prepare the mixture for your creme white filling. Add all of the ingredients for your white creme filling into a small heat proof bowl over a bain-marie on a low heat until fully melted. You will want to stir the ingredients occasionally. Remove from the heat and transfer 4 tablespoons of the mixture into a small cup. Stir in the maca powder and turmeric into your 4 tablespoons of mix and stir until evenly distributed. Place both mixes into the freezer and freezer for one hour to an hour and a half until very thick. Make sure that you stir your mixes every 15 minutes so that it freezes evenly.
  5. Now it’s time to fill your eggs! Remove the egg moulds from the freezer and press in a small amount of white creme filling into each half shell followed by a little ball of the yolk creme filling. You can roll these mixes in your hands but work fast otherwise it will melt into a liquid quickly. Once filled return to the freezer for another 10 minutes to set again.
  6. Remove your moulds from the freezer and carefully pull away the outer edges of the indentations around the chocolates before carefully pushing the bottom of the shell upwards. Once all halves have been removed place back into the freezer again for 5 minutes so that you don’t melt the mix.
  7. Remove the eggs from the freezer and using a heated butter knife (I just placed mine over the stove for a few seconds) melt the inner rings of the egg shells before firmly yet gently pressing the two halves together. Place each egg in the freezer individually before starting the next. Repeat until each egg has been sealed! If you find that the eggs aren’t sealing well you could pipe a little melted chocolate into the gaps or even gently brush some on with the edge of a knife! And that is it, quite a few hours of hard work for some super yummy eggs! Store them in the fridge so that the chocolate doesn’t melt but leave out at room temperature for 15 minutes before eating them!

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