Shiny chocolate eggs filled with a homemade chocolate nut praline, all low in sugar but easy and quick to make! Vegan, gluten free, and low carb.
- 25 g (1 oz) 85-90% dark chocolate (the darker it is, the lower in sugar it will be, so you can use less dark chocolate but it will make these higher in sugar), chopped
- 1 tsp cacao butter*, finely chopped, flaked or grated
- granulated or liquid stevia to taste, optional (I don't think it needs it at all so never bother, but if you want your eggs really sweet, try a teeny tiny bit of stevia to taste)
- 25 g (1 oz) 85-90% dark chocolate, chopped
- 1 tsp cacao butter, finely chopped, flaked or grated
- granulated or liquid stevia to taste, optional (again, I just don't bother as I don't think it needs it at all)
- 2 heaped tbsp unsweetened hazelnut butter or your favourite nut or seed butter**
- 2 tbsp chopped roasted hazelnuts or other chopped nuts or seeds, optional (if you use crunchy nut butter, this is not needed, but gives a lovely praline "crunch" if using smooth butters)
- tiny pinch of salt, optional but yummy!
- 1 small 12-hole silicone Easter egg mould (or use ice cube tray for square chocolates)
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Melt the chocolate and cacao butter for the outer shell in the microwave for about 30 secs until most of the chocolate is melted but there are still a few small unmelted bits. Stir until everything is melted (return to the microwave for 5-10 secs if it's struggling to completely melt). Sweeten to taste with stevia if using. Pour 1 tsp or so of the chocolate mixture into each little egg hole in the mould and swirl around slightly so it covers all of the mould. Now is the messy (aka fun) bit: get yourself a plate (or use the bowl with the remaining melted chocolate mixture if it is wide enough), and make sure it is as wide as your Easter egg mould. Quickly turn the mould upside down and shake ever so gently to get all the excess chocolate out, then flip back up. You should see that all the egg moulds have a thin coat of chocolate mixture on them (there will most likely also be melted chocolate all over the rest of the mould, but that's fine, don't worry about it! Put the mould in the freezer for 1-2 mins while you make the filling. Keep the rest of the chocolate mixture at room temperature - you will need it later.
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To make the praline filling: repeat the same process with the chocolate and cacao butter that you did for the coating. When everything is melted and smooth, stir in the nut butter and chopped nuts, stirring until you have a thick chunky praline mixture. Take the chocolate mould out of the freezer - the outer coat should have set solid by this point. Spoon in about 1 tsp of the praline mixture into each chocolate egg mould, making sure that the filling doesn't go any higher than the top of the mould (this is so you can do the top outer coat in a minute). If anything, go for slightly under the top of the mould, but don't worry too much about it - it doesn't have to be exact! When you have done the filling for each egg, put the mould back in the freezer for another 2-3 mins, until everything is chilled and set.
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When the filling is cold and hard, take it out of the freezer and top with the last of the outer coat chocolate mixture, making sure it encases the filling completely, or as close as possible. Freeze for another couple of mins to make sure everything is completely chilled and set.
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When the eggs are cold and hard, take the mould out of the freezer and turn upside down. Carefully push the eggs out of the mould. If they start to break or feel anything other than completely hard and cold, return to the freezer for another few mins. When they are cold and set, they should come out of the moulds really easily.
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And there you go - you've just made your own praline-filled low sugar chocolate Easter eggs! Pat yourself on the back and enjoy the compliments! ;)
*I bought this little tub which is raw and organic and it lasts aaaages (and I use it for homemade lip balm and household products as well as chocolate). You could use coconut oil in place of cacao butter but it will be a bit harder to handle at room temperature and won't quite have exactly the same creamy chocolate texture.
**I made my own by blitzing 1/2 cup slightly warmed hazelnuts in a food processor until it formed a paste - hazelnuts give the most authentic "praline" taste, but peanut butter and other nut or seed butters work well here, too! Coconut butter is also a great option if you are a coconut fan. You can even use it on its own without the chocolate and cacao butter to just make white coconut filled chocolates!