Crio Bru Chocolate Egg With Pistachio & Almond Paste Filling

by Tenina Holder

You knew this had to be coming didn’t you? Really…it was only a matter of timing. And wait for it…if you blink you may miss it…Easter is upon us. I know, I know, I was just posting Christmas recipes but a moment ago, but here we are, the big pink bunny is on his way, camping trips, school holidays, over indulgence in all things chocolate…so this recipe is healthy. NOT KIDDING…totally healthy, just don’t eat it all at once. You too may be bouncing all over more than any bunny I’ve ever come across. Full of natural energy, go read about Crio Bru’s amazing benefits HERE and then proceed with confidence. Any flavour of the Bru will Do! Enjoy these Eggcellent eggs…oh and Hoppy Easter! (Sorry…please eggcuse me!)

Need

Do

1  

To make chocolate shells, place Crio Bru granules and sugar into Thermomix bowl and mill 20 sec/speed 10.

2  

Add vanilla bean paste, cacao butter and salt and blend 10-15 sec/speed 6 until a chocolate paste forms. Spread into moulds of choice and place into fridge.

3  

Without cleaning bowl, make paste by placing pistachios, almonds, and sugar into Thermomix bowl and mill 10 sec/speed 10. Add cacao butter and salt and blend 20 sec/speed 8, stopping to scrape down sides of bowl as necessary.

4  

Fill each shell with the filling, placing a few of the additional nuts into the centres as desired. Finish off with additional nuts, making sure that you press them into the filling so that they will set into the egg.

5  

Refrigerate.

6  

Remove from moulds. Wrap and gift…or slice it to eat, or, well, put it on a plate and do a Seinfeld and get the knife and fork out! (But remember, it is very, very dark and rich and full of antioxidants and energy!)

Community Comments

More Sweets

Load more