CHOCOLATE EASTER BUNNY WITH WHOLE ALMONDS

chocolate_easter_bunny_1_www.creatinghealthytimes.com_Ulrike_Blatz.jpg

I have made my own chocolate a couple times, including chocolate eggs for Easter, but until now I’ve never attempted the art of chocolate Easter bunnies. This is a first and it went surprisingly well. I ordered a 5” candy mold online to start my project. For the chocolate, I used 100% chocolate chips and homemade caramel made from honey and fermented cream. I then added plenty of whole almonds to make it less dense. I froze the chocolate to make it as sturdy as possible and carefully removed it from the candy mold to prevent it from breaking. Et voilà - meet our first homemade Easter bunny! Now I have to defend it from my girls who immediately wanted to indulge in this treat. I hope the whole thing lasts until Easter.
Happy Easter!

INGREDIENTS
1 cup chocolate chips from 100% chocolate
1/3 cup homemade caramel (see recipe below)
1/2 tsp vanilla extract
1/2 cup raw almonds

tools:
chocolate candy molds

INSTRUCTIONS
In a double boiler, melt the caramel. Add the chocolate, stirring occasionally until fully melted (be careful to not overheat chocolate!). Stir in the vanilla extract and whole almonds. Add the chocolate mixture to the candy mold. Store in a cool dry place until the chocolate has fully hardened. If you’re using a more delicate easter bunny shape, make sure to freeze the chocolate and remove very carefully so that it doesn’t break. Keep refrigerated for storage.

PRINT

HOMEMADE CARAMEL

INGREDIENTS
1 cup honey
1 cup heavy whipping cream or coconut milk (for people sensitive to lactose I recommend to ferment the heavy whipping cream (see below).

INSTRUCTIONS
In a medium saucepan, bring honey to a boil, stirring occasionally. Turn down the heat and let cook for about 8 minutes until honey turns a darker amber color. Add the heavy whipping cream or coconut milk and keep boiling until mixture thickens about 10 to 15 more minutes. Let cool, seal and keep refrigerated.

PRINT

FERMENTED HEAVY WHIPPING CREAM

INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container

INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).

WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.

In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.

Add the mixture to the pot with the heavy whipping cream and stir well.

Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.

PRINT

MY LATEST RECIPES

Featured