Easter, celebrated every year on a Sunday following the Holy Friday, marks the remembrance of Jesus Christ’s resurrection. The festival is a day of revival and rejuvenation which brings the whole family together to rejoice and celebrate with a feast. An important element of the day is the Easter egg. Decorating eggs is a tradition which dates back to the 13th century. This tradition also has a symbolic relevance, because eggs were forbidden food during lent (40 days prior) and people would paint and decorate them to mark the end of the period of penance and fasting and eat them after, on Easter as a celebration.
The most popular form of Easter eggs is made of chocolate and candy. The outer shell of the egg is made of decadent chocolate and can be filled with various candy, mousse, silky ganache or brownie. Chefs around the world have also begun using cheese as a filling in Easter eggs. Matcha or powdered green tea too can be used to make Easter eggs along with other bakery products.
Matcha adds a vibrant green hue to the Easter Eggs. Think white chocolate infused with Matcha Green tea powder to make the outer shell. It would also be great to make egg shaped Matcha cookies. Matcha can also be used to make interesting fillings such as Matcha mousse or Matcha custard for Easter eggs. Following is a recipe for a healthy version of Matcha Easter Eggs. The chocolate shell hides inside a healthy vegan matcha mousse waiting to be savoured with every bite!
Healthy Matcha Mousse Chocolate Easter Egg (Vegan and Gluten Free)
For the chocolate egg shell:
400g baking chocolate
¼ cup maple syrup/honey/powdered xylitol/erythritol
For the matcha mousse:
¾ cup cashew/almond milk
½ cup cashews (soaked over night)
¼ cup coconut oil
25g cacao butter
2-3 tbsp maple syrup/honey/powdered xylitol/erythritol
1-2 tbsp Tea Trunk Pure Matcha Green Tea
1 tsp vanilla extract (optional)
For the chocolate shell,
* Melt baking chocolate using a double boiler. Add sweetener of choice
* Remove when it’s slightly thick but still easy to pour
* Pour this chocolate into one large mould for Easter eggs uptil the brim and do not let it overflow
* Place the moulds in your freezer for around 15 mins. Once it’s reached the right thickness (1 cm), remove from the freezer
For the matcha mousse,
* Blend all of your ingredients for your matcha mousse in a high speed blender
* Remove the egg moulds from the fridge and pour the mousse into the shells until almost full
* Place the filled egg shells into the fridge to set for about 3 hours
* Melt some baking chocolate to a same consistency as in Step 1
* Pour this into a piping bag
* Twist the bag and let it cool, but the consistency should be still easy to pour
* Remove your moulds from the fridge and carefully join the two halves of the chocolate shell
* Start piping around the outer rings of both eggs before quickly closing them together with a firm push
* Place this assembled egg in the freezer for 5 minutes and then remove it
Your Matcha Mousse Chocolate Easter Egg is ready to be served.
Matcha Mousse Chocolate Easter egg recipe has been shared by Snigdha Manchanda, a certified tea sommelier and founder of the tea brand, TeaTrunk.
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Apr 20, 2019 17:07 IST
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