This recipe uses Montezuma’s 100% Cocoa Bar to make a mysteriously dark and decadent chocolate, egg filled with raw vegan white chocolate cheesecake and a liquid mango and passion fruit yolk this is sure to make for a super Easter surprise. You’ll also get to learn how to temper chocolate without a thermometer for that perfect snap!
Cheesecake Filled Chocolate Easter Eggs
- Large Easter egg mould (set of 2 halves)
- Silicone Mould Semi-Sphere, Medium, 50 mm, 8 cavities
Note: If you don’t want to temper your chocolate you can simply melt all of the chocolate together, stir in the sugar, blend, and then leave to cool until cooler than your body temperature. This will mean that the chocolate won’t snap like shop bought chocolate but will still be delicious!
- For the chocolate egg shell
- 250g Montezuma 100% Cocoa Chocolate Bar: Absolute Black
- 45g sugar (powdered)
- For the white chocolate cheesecake
- 50g coconut oil
- 35g cacao butter
- 50g raw cane / coconut sugar
- 165g cashews (soaked over night or min. 4 hours)
- 2/3 tbsp vanilla essence
- Pinch fine Himalayan pink salt (if coarse grind)
- Juice 1 lemon
- 115g peeled courgette (cubed)
- For the mango and passionfruit 'yolk'
- 75g frozen mango
- 2 passion fruits
- 1 tbsp raw cane / coconut sugar
- 1 generous tbsp coconut oil
Start by placing your sugar into your Ninja Cup and using the ‘Blend’ Auto-IQ setting, process until it begins to turn into an icing sugar like consistency.
Break your 100% chocolate into small pieces, add 2/3 of it to a heatproof glass bowl. Bring a medium pan of water to a simmer, turn off the heat and sit your bowl on top. Do not stir and leave to sit until 2/3 of the chocolate has melted, then stir the chocolate until all of it has melted.
Pop a little of the chocolate onto the skin below your lower lip or the inside of your wrist. It should sting a little but not burn. Stir in your powdered sugar then add the remaining 1/3 of the chocolate and remove the bowl from the water, sitting it on a dry tea towel. Stir slowly until the chocolate has completely melted. Pour into your Ninja cup and blend on high until smooth.
It’s now time to let your chocolate cool down – pour back into your bowl and stir until thick and slightly matte. Test the chocolate on your skin again, it should feel colder than your body temperature. If it feels warmer leave to cool further.
Polish your egg moulds with a cotton wool ball, ensuring that there is no moisture. Divide the chocolate equally between both moulds and continue to swirl around, coating the moulds until you create a thick wall of about 0.5cm. Turn your moulds over a tray or large bowl and let the excess chocolate drip. Place the moulds into the fridge until set.
Drain and rinse your cashews and add them to your 1.2L pitcher, followed by the remaining cheescake ingredients except for the courgette. Select the ‘Extract’ Auto-IQ setting, and blend until smooth. You may want to repeat the process of scraping down the sides of the pitcher and blending until you reach a super smooth consistency. Add your peeled and cubed courgette and process on low until fully combined. Pour into your 2 egg half moulds leaving 0.5cm space from the top of the shell. Place into the refrigerator to set (roughly 1 hour).
Place the frozen mango and sugar into a medium sized pan. Cut your passionfruit in half and scrape the seeds into a fine meshed sieve. Using the back of a spoon work through all of the juice and pulp into the pan. Discard the seeds. Place the pan on a low heat until simmering. Make sure to squash down the mango as much as possible. This will take around 10 minutes max.
Remove your mango mix from the heat and begin to strain through a sieve into a small mixing bowl. Stop when you are left with a very small fibrous amount of mango. Transfer back into the pan and add your coconut oil. Place onto a low heat, stirring frequently, until the coconut oil has melted and combined into the mixture. Remove from the heat and pour into a medium sized dome mould (ensure it’s rested on a baking tray so you can easily transport it), leave to cool in the fridge for 20 minutes before transferring to the freezer and freeze until solid. If you don’t have a mould pour the mixture into a small bowl and freeze until thick. Take a piece of cling film and spoon a few tablespoons of the mixture into the cling film. Twist and form a ball, place back into the freezer and freeze until solid.
Remove your cheesecake filled egg shells from the fridge and scoop out a hollow from each egg. Remove your ‘yolks’ from the mould and place rounded side down into each half of the egg. Remove both egg halves carefully from the mould.
Next turn a baking tray over and place on the hob, gently heat for 1 minute then turn off the heat. Using a pair of latex/cotton gloves take both flat sides of the eggs and press them onto the tray for a couple of seconds. Stick the 2 flat rims together and apply firm pressure to form seal the egg. Wait 60 seconds before letting go.
Place in an airtight container, or wrap in clingfilm, store in the fridge, and consume within 1 week.