Creme Eggs are so last year. In fact I’ve never liked them  (too sweet and sickly for me) but what I do love is chocolates with fillings. I used to always pick the Strawberry Cremes out of the Roses tin and the Galaxy Truffles out of the celebrations box, and don’t even get me started on how much I love peanut butter cups. Yum. So with these three favourites in mind, I’ve given the traditional Creme Egg a little overhaul (and in my opinion my lovely trio are a lot tastier too).The best thing about these eggs is whilst they might look fancy, you don’t need more than five ingredients to make each one of them and you only need eight ingredients to make all three!

Makes six large half eggs (two of each filling)

Ingredients

For the chocolate

• 3/4 cup cacao butter
• 4 1/2 tbsp cacao powder
• 4 1/2 tbsp maple syrup

For the fillings 

Peanut butter 

• 3 tbsp peanut butter
• 2 tbsp almond milk
• 1 tbsp maple syrup

Chocolate truffle 

• 1 tbsp coconut cream
• 1 tbsp cacao powder
• 2 tbsp maple syrup
• 1 tbsp almond butter

Strawberry cream 

• 1/4 cup strawberries (about 2 large ones)
• 1 tbsp maple syrup
• 2 tbsp coconut cream

To make the chocolate, melt the cacao butter in a bowl over a saucepan of boiling water, then stir in the cacao powder and maple syrup. Spoon the chocolate into your moulds so that they are about 1/3 full and pop them in the freezer to set.

For the fillings, simply pop the ingredients for each filling into a blender or food processor and whizz until smooth. For the chocolate truffle and peanut butter fillings you can even just mix them using a bowl, but you’ll need to blend the strawberry one to get it smooth.

Put the fillings in the freezer for 15 minutes to allow them to harden a little, then take about a heaped teaspoon of each one and place it in the centre of the moulds. Pour the remaining chocolate into the moulds and pop them in the fridge for 15 minutes to set.

Happy Easter egg eating!

Love, Mrs H xx