I have been meaning to do this for ages. We have made our own chocolate...sort of. Of course the making of chocolate is quite a lengthy process and requires some specialist equipment that most of us don't have. However, with the aid of our trusty Thermomix, this is not bad, not bad at all.
You can do these without an Easter egg mould, and in fact it may be easier. Do it as a filled bark, spread half the chocolate mixture onto a silpat mat (available HERE) set it in the fridge, top with the Pistachio Praline and then spread the other half of the chocolate on top of that. Or drizzle with chocolate instead...up to you.
This praline paste is to die for. Seriously, I made only half a batch this time as I just don't need that temptation in my fridge. Make it and let me know your thoughts!
Anyway, hoppy Easter kids. It's pretty rewarding and very fun to make your own eggs!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams Brew Choc dry granules BUY
- 40 Grams Raw Caster Sugar BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 40 Grams Coconut Oil BUY
- 1 Pinch Pink Salt Flakes BUY
- 100 Grams Pistachio Praline or as needed Recipe
- 40 Grams Shelled Pistachios
- Easter egg mould or other mould of choice
To make chocolate shells, place Brew Choc granules and sugar into Thermomix bowl and mill 20 sec/speed 10.
Add vanilla bean paste, coconut oil and salt and blend 2 min/speed 6 until a chocolate paste forms. You may need to stop the Thermomix and give it a good scrape down occasionally as there is not a lot of mixture and it gets thrown up the sides. Spread into moulds of choice and place into fridge.
Make the Pistachio Praline.
Fill each shell with the filling, placing a few of the additional nuts into the centres as desired.
Place into the freezer for easy removal and storage.
The praline paste is pretty liquid, so be prepared to keep these in the fridge or freezer until you serve them. The size mould I used was a mini egg mould and I got it from Savour School in Melbourne.