I managed to get through the entire weekend without any chocolate at all. We didn’t buy each other eggs and I am trying to reduce Miss 3.5’s sugar intake so she didn’t get any either. Don’t worry, she is very unaware of the whole affair so she was not bothered. Goes without saying that our 8 month old didn’t eat any chocolate either.
Wow, what a boring healthy family!
What about the eggs in the pictures? I hear you ask. Well, these photos were taken quite a few weeks ago when I created this recipe for my regular client Vitasoy well in advance of Easter. The remainder from the little packet of eggs I used for testing are still sitting in the cupboard. I can’t stand that sickly sweetness of filled chocolate eggs! Give me raw chocolate or a super dark 85% any day.
The great thing about this recipe is that you don’t really need to have leftover easter eggs, (a nice disclaimer for those sweet-toothed among you who have scoffed all theirs already!), you just need some chocolate, any chocolate you like, and you are good to go.
The pastry is crumbly and the chocolate sauce takes it over the edge. Beautiful with a scoop of whipped cream or as hubby insists, ice cream. (I say no way, why add more sweetness? Crazy! You might disagree).
Oh OK, as it is ANZAC day. Here are a few different recipes I’ve posted in past you might like to check out:
Have a great weekend!
Chocolate easter egg rustic hand pies
- 190g plain flour
- 1/4 teaspoon salt
- 80g icing sugar
- 150g unsalted butter, cold, diced
- 2 egg yolks, cold
- 1 tablespoon cold water
- 150g small chocolate easter eggs (filled or plain)
- 2 tablespoons Vitasoy Ricemilk Original
- 100g chocolate easter eggs (unfilled), broken up into small pieces
- 60ml Vitasoy Ricemilk Original
Place the flour, salt, icing sugar and butter in a food processor. Process until the consistency of breadcrumbs.
Whisk together the egg yolks and water and then with the motor still running, pour the egg yolk mix into the chute and process until the mixture clumps together.
Remove to a clean bench and knead lightly for 1 minute. Flatten into a disc, cover with cling film and place into the fridge for 2 hours or overnight if making in advance.
Divide into 8 pieces then, one at a time, using a lightly floured rolling pin, roll each piece into a rough circle about 20cm wide and 1/2cm thick. Place a few chocolate eggs on one half of the circle then fold the pastry over them to form a rough half moon. Press the edges together and crimp with a fork. Repeat with all the dough and eggs and place the pies on a well greased baking tray.
Heat the oven to 180C. Brush the pies with ricemilk and bake for 15 minutes until puffed and golden. Sit on the tray for 10 minutes while you make the sauce.
To make the sauce, place the 100g of broken chocolate eggs into a small saucepan and pour over the 60ml of ricemilk. Heat over medium, stirring constantly, until it comes to the boil. Boil hard for 2 minutes, stirring until glossy and thick like custard. Drizzle over the pies to serve.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
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