Puddings Egg Free, Gluten Free, High Protein, Nut Free
April 10, 2016
Is there any more to life than protein INSIDE a chocolate egg?!
100 g Dark Chocolate
33 g Reflex Micellar Casein
Optional (to decorate)
10 g White Chocolate
1Oil the Easter egg moulds well to avoid the chocolate sticking.
2Melt the chocolate in a bowl over a pan of hot water.
3Spoon the melted chocolate into the Easter egg mould. Fill to around 3/4 of the way up.
4Tip the mould to spread the chocolate around the sides, then chill in the fridge for at least 30 minutes.
5Whilst this sets, make up the protein mixture in a small bowl with water. Add the water slowly until you reach a thick and creamy consistency,
6Loosen the Easter eggs in the moulds to ensure they slip out nice and easily once you have added the protein filling.
7Add the filling and place them back in the fridge for a few minutes to allow the filling to set a little.
8Remove the eggs from the mould, place the two shells together and using a little more melted chocolate stick them together.
9Place the eggs back in the fridge whilst you get your decoration ready. I used white melted chocolate but feel free to add sprinkles, chocolate chips – whatever you like!
10Allow the decoration to dry and your protein Easter eggs are ready!
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