"Any special event can be a real minefield when it comes to vegan alternatives. Christmas, when everybody eats turkey and stuffing, summer barbeques, and of course Easter, when we’re close to drowning in chocolates. Not just any chocolates, obviously, we’re surrounded by bunnies and eggs. And when it comes to Easter eggs, well, the cream egg is right at the top of the list of binge worthy treats. That means a vegan version is needed for anybody who doesn’t eat dairy or might indeed be allergic and this version ticks all the boxes. Beautiful dark chocolate, creamy fondant and a hint of vanilla. So good! Now, trying to actually make a “whole” egg is proving very tricky, so instead two halves make up a whole. Still works though, right?"
Melt the chocolate in a bowl over a simmering pan of water (make sure the bowl doesn’t touch the water.
Spoon a little of the melted chocolate into each mould and “drag” it up the sides with the spoon. Put the mould into your freezer to set.
Add all ingredients except the turmeric to the icing sugar.
Mix until you have a smooth paste.
Take about 1/3 of the mix and put it into a second bowl. Add the turmeric powder to the second bowl and mix.
Take the mould with the chocolate out of the freezer. Now add a little of the white fondant to each chocolate shell, enough to roughly fill half of the shell.
Now add a small dollop of the yellow fondant.
Top off with a bit more of the white fondant, but don’t fill the shells completely.
Now finish with another layer of chocolate making sure it “joins up” with the edges of the shells.
To present, put two halves together into a bowl.