Sugar Free Easter Eggs
These delightful Sugar Free Easter Eggs are a healthier twist on the classic treat, perfect for satisfying your sweet tooth without the guilt. Made with rich dark chocolate and a creamy filling, they’re a fun and festive choice for any occasion. Whip them up this spring and enjoy a deliciously sweet moment!
Equipment
- Silicone Easter egg moulds
Ingredients
- 5.3 oz dark chocolate I used 90% Lindt, or use 1 cup sugar free chocolate chips.
- 1 tablespoon butter
- 1 cup mascarpone Take out of the fridge at least 1 hour before using.
- ½ cup butter Room temperature.
- ½ cup powdered sweetener
- ¼ teaspoon yellow food colouring
Instructions
- First, break the dark chocolate into small squares or use sugar-free chocolate chips. Place them in a bowl along with the butter. Melt the chocolate mixture in a water bath or microwave. If using a microwave, heat for 1 minute, then stir until smooth. Look for a glossy texture—this indicates it's melted perfectly.
- Now it's time to prepare the moulds! Take your silicone Easter egg moulds and spoon about 1 teaspoon of the melted chocolate into each one. Swirl it around to coat the sides evenly, using the back of your spoon. This step is crucial to ensure the chocolate shell is thick enough. Once coated, place the moulds in the freezer until set, about 10 to 15 minutes.
- After they’re set, repeat the coating process two more times with the remaining melted chocolate. Each layer helps build a sturdy shell. Aim for about two-thirds of the chocolate to create a solid egg. The fun of making these is seeing them come to life with each layer!
- While the chocolate is setting, prepare the filling. In a mixing bowl, combine the room temperature butter and powdered sweetener. Blend until fluffy and well-incorporated, about 2 to 3 minutes. You want a light and airy consistency.
- Next, gently fold in the mascarpone until smooth. Be careful not to over-blend; we want a creamy filling. Now, take a quarter of this mixture and place it in a separate bowl. Add the yellow food coloring to create that delightful egg yolk filling. Mix just until the color is even.
- Once the chocolate shells are ready, carefully spoon the white mascarpone cream into each chocolate shell. Make sure to fill them generously but leave some space at the top for the yolk filling.
- In the center of each egg, create an indentation with your spoon. This is where you'll add the yellow filling. Spoon the egg yolk mixture into the center of the white filling, flattening it slightly.
- To seal your Sugar Free Easter Eggs, melt any remaining chocolate and spoon a layer over the top of the eggs. This will keep everything secure and add that extra chocolatey goodness.
- Finally, return the moulds to the freezer for about 20 minutes until fully set. The anticipation will build as you wait to unveil your creations!
Notes
- Tip 1: Net carbs: 2.1g per creme egg (if you use sugar free chocolate chips).
- Tip 2: Makes 12 egg halves.
- Tip 3: Store in the fridge for up to 1 week.
- Tip 4: If you want to use cream cheese instead of the mascarpone, consider altering the amounts slightly.
- Tip 5: Use smaller moulds for a more petite treat!