Cadbury Creme Egg Copycat Recipe - Vegan! скачать в хорошем качестве

Cadbury Creme Egg Copycat Recipe - Vegan!

Vegan Chocolate Crème Eggs 1 lb. vegan dark chocolate 2 cups Caramel Filling 2 cups Crème Filling Add 70 percent of the dark chocolate to a microwave-safe bowl. Microwave at 1 minute intervals until the chocolate has completely melted and is warm (about 118ºF). Mix in the remaining chocolate and stir until melted. Pour the chocolate into one half of an egg-shaped candy mold until three-quarters full. Attach the other half of the mold and use binder clips to keep in place. Rotate a few times until the entire egg shape is covered with chocolate. Place in the refrigerator for 1 to 2 minutes or until the chocolate begins to set, then rotate the mold again. Place back in the refrigerator until the chocolate has fully set, about 10 minutes. (The chocolate should naturally shrink and pull away from the mold. If stuck, place the mold back in the refrigerator for a few minutes.) Fill one pastry bag with the Caramel Filling and another pastry bag with the Crème Filling. Carefully poke a hole in the top of each egg with a wooden skewer, then pipe in the fillings, as desired. Place a drop of melted chocolate on the hole to seal the egg. Servings: 16 chocolate eggs Crème Filling 1 lb. powdered sugar 2 Tbsp. coconut cream 1/2 cup nondairy margarine, softened Whip all ingredients together using a hand mixer. Prep time: 15 minutes Notes Variation: Replace the coconut cream with 1/4 cup raspberry purée or 1 Tbsp. lime juice and 1 Tbsp. lime rind. Servings: 2 cups Vegan Caramel Filling 2 cups sugar 1 tsp. lemon juice 2 Tbsp. corn syrup 1/2 cup water 1 cup coconut cream 1 cup nondairy margarine (try Earth Balance brand) Combine the sugar, lemon juice, corn syrup, and water in a heavy metal saucepan and place over medium heat. Do not stir. Brush down the sides of the pot with water to prevent sugar crystals from forming until the sugar has completely melted and the mixture is clear. Stir slowly. The color will begin to darken. Once a dark amber color is reached, add the coconut cream and mix well. (The mixture will bubble, so be careful.) Stir in the nondairy margarine and cook until thick (about 185ºF). Remove from heat and let the caramel cool completely. Prep time: 25 minutes Cook time: 60 minutes Servings: 2 1/2 cups View full recipe here: http://www.peta.org/living/food/cadbu... Subscribe: http://youtube.com/subscription_cente... The website the meat industry doesn't want you to see: http://meat.org How to go vegan: http://features.peta.org/how-to-go-ve... PETA Saves: http://features.peta.org/petasaves/ PETA: http://PETA.org FAQs: http://www.peta.org/about-peta/faq/