Raw Chocolate Egg Filled with Caramel and Chocolate Mousse
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Serves: 1 large egg
 
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!
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
  1. 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.
  2. Mix the cacao powder into the mixture until a smooth, creamy chocolatey mixture is formed. You can use a small whisk if you like!
  3. Stir in the salt until well combined. Taste and add more of both ingredients if desired.
  4. 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.
  5. Place in the fridge to harden completely whilst you make the caramel and chocolate mousse fillings.
  6. 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
  1. Place all of the ingredients into a high powered blender, I used a Vitamix S30 and blend until everything is smooth and creamy.
  2. 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
  1. Scoop the cream from the top of the can of coconut into the blender, making sure not to get any of the liquid in.
  2. Add the rest of the ingredients and blend until you have a silky smooth mousse.
  3. 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
  1. 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.
  2. Return the egg to the fridge to harden for 5-10 minutes before eating.
Recipe by Rawberry Fields at http://rawberryfields.co.uk/2016/01/raw-chocolate-egg-filled-with-caramel-and-chocolate-mousse/