FAIRTRADE CREME EGGS

Much like the popular Easter egg of the same name, this recipe features a sweet creamy filling nestled inside a thick chocolate shell. The twist? Fairtrade ingredients!

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The inspiration for this recipe actually came not from Cadbury, but from my clever friend Andrew. He and his partner Emilie are the best cooks and make fabulous sweets. He brought in a version of these to work for a morning tea last week and I thought they were a fantastic way to dress up the humble Easter egg into a decadent dessert or treat, especially when nearly all of most of the ingredients can be Fairtrade certified.

INGREDIENTS (for 8 halves)

4 medium sized hollow Fairtrade chocolate eggs 

80grams dollop cream

2 tablespoons Fairtrade honey

Fairtrade rum, to taste (I used 1 tablespoon)

Fairtrade cinnamon, to taste (optional)

1 fig, or 8 fresh raspberries

METHOD

  1. Using a sharp knife, cut the eggs lengthways into halves (it’s easiest to follow the existing join in the chocolate egg shell, if possible). If you’re using larger eggs, simply use shards of shell rather than a full half.
  2. In a bowl, mix the cream, honey, rum, and cinnamon (if using).
  3. Scoop a teaspoon of cream into each egg half.
  4. Garnish with fruit of your choice. Fig was my preference; my mum liked raspberry; Andrew used pomegranate and broken shards of chocolate.
  5. Set in the fridge until ready to serve. Enjoy!

Happy holiday!

Yours Fairly,

Ashlee

 

 

 

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