Salted Caramel Chocolate Eggs
These are sort oif like a white chocolate. In fact they are based on my White Chocolate Cranberry Crunch chocolates that are on page 185 in my cookbook, Eat like a Cosmopolitan Hippy.
70g cacao butter
1 cup macadamias or macadamia nut butter (best you use the nut butter if you don’t have a thermomix. The reason I have a thermomix is because I melted my food processor while developing the white chocolate recipe for my cookbook.)
10 pitted mejol dates
¼ teaspoon Himalayan pink salt
Thermomix OR saucepan and whisk and high speed blender
Silicone egg moulds
Make Me Up
In the bowl of your thermomix, place all your ingredients and blitz until you get a smooth-ish paste (speed 5/ 10 min). Keep scraping down the sides as you go. Now heat the mixture to melt your cacao butter (speed 3/80deg/6min). Once it is all melted, blitz again to make sure the whole thing is smooth (speed 9/6min).
Now pour this chocolate into silicone egg and bunny moulds. Place in the fridge and allow to set overnight.
In your saucepan, place all your ingredients and heat on medium, stirring continuously, until the cacao butter has melted. Now transfer this mixture to the jug of your high-speed blender and blitz until the dates have broken down and everything is well incorporated into a caramel mix. Place this mixture into your silicone egg or bunny moulds and place in the fridge to set overnight.