Matcha Mousse Raw Chocolate Easter Egg (Vegan, Paleo, Gluten-Free)
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Recipe type: Dessert
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Cook time: 
Total time: 
Serves: 1-2
 
This healthy Matcha Mousse Raw Chocolate Easter Egg has a thick chocolate shell draped in raw white matcha chocolate and filled with a dreamy matcha mousse. Perfect for any matcha lover!
Ingredients
For the chocolate egg shell:
  • 200g cacao paste
  • 200g cacao butter
  • ⅛ - ¼ cup maple syrup/agave nectar/powdered xylitol/erythritol
For the matcha mousse:
  • 100g organic virgin young Thai coconut meat (I use Mighty Bee)
  • ¾ cup cashew/almond milk
  • ½ cup cashews (soaked over night)
  • ¼ cup coconut oil
  • 25g cacao butter
  • 2-3 tbsp maple syrup/agave nectar/powdered xylitol/erythritol
  • 1-2 tbsp Matchæologist® Midori Culinary Matcha
  • 1 tsp vanilla extract (optional)
For the matcha chocolate drip:
Instructions
  1. First start by making your chocolate shell. Melt your cacao paste, cacao butter, and sweetener of choice in a bain marie, over a low heat. Once melted carefully remove and leave to cool until it's slightly thicker but still easily pourable. Transfer into your silicone pouring jug.
  2. Next very carefully pour the chocolate from your jug into both indentations of your moulds. Fill the indentations fully but do not let them overflow. If it does overflow do not worry, simply scrape away using a spatula otherwise your shells will be incredibly hard to remove, so don't be lazy and not scrape the excess otherwise you may find yourself having to re-make your shell again. Before transporting your mould(s) over to the freezer open the freezer door! That's tip number 1! To transport your mould hold each side firmly and gently pull them away from yourself to create enough tension to keep everything in the mould steady and level.
  3. Place the moulds into your freezer - preferably onto a shelf. You may need to keep one side of your mould pressed into the side of your drawer/shelf to keep it from tipping over at the lighter end. After 10 minutes check the thickness of the shell by gently popping your finger into the chocolate. You want it to get to around 1cm so if it isn't ready check again. Once it's reached the right thickness remove from the freezer using the same technique you used to place them in.
  4. Turn the moulds upside down over a large mixing bowl and pour until barely anything drips from the mould. Take a look at what your shells look like. If they are too thin pour the chocolate back in and place back into the freezer. If they are too thick scrape some chocolate out with a spoon. Once at the right thickness place the moulds back into the freezer until almost set (about 15-20 minutes) before transferring into the fridge. Save any excess chocolate you have to use to fuse the 2 halves togethre.
  5. It's now time to make your matcha mousse. Blend all of your ingredients for your matcha mousse in a high speed blender. Be sure to periodically scrape down the sides to ensure a smooth and even blend. Remove your egg moulds from the fridge and pour your mousse into the shells until almost full. Place your egg shells into the fridge to set - this will take about 3 hours. You may wish to set your eggs in the freezer for a faster setting time (about 1 hour) although this isn't as gentle and will most likely result in the outer shell cracking a bit.
  6. Now comes the tricky part so take a few depths and read these instructions about 20 times before carrying on. Firstly melt that excess chocolate you had from the shells in a bain marie. Next grab a disposable piping bag, roll down the sides and place into a tall glass before pouring in your melted chocolate. Twist the bag and leave until cooled but still pourable.
  7. Remove your moulds from the fridge and carefully pull away the outer edges of the indentations around the chocolates before carefully pushing the bottom of the shell upwards. Place one half back into a mould.
  8. Grab your piping bag and snip the end off leaving a small (roughly 2-3mm hole). Start piping around the outer rings of both eggs before quickly closing them together with a firm push. Place the other side of the mould back on and transfer into the freezer for 5 minutes. Remove and pipe chocolate into any gaps that may have formed. Place into the freezer again whilst you prepare your matcha chocolate.
  9. Melt all of the ingredients for your cacao butter, coconut oil, and sweetener of your choice in a bain marie over a low heat. Once fully melted whisk in your matcha and transfer into a silicone pouring jug. Leave to cool to room temperature.
  10. Remove your egg from the freezer and place on top of a wide mouthed glass or mason jar. Pour your matcha chocolate from a height of about 30cm directly on to the top of your egg until you are satisfied with your drips. For a more textured feel add in some cacao nibs to the chocolate before pouring! Leave to set at room temperature and enjoy!
Notes
This recipes requires a large Easter egg mould, silicone chocolate pouring jug, disposable piping bag, and the patience of a saint.

*Please note that the prep time is mainly for the setting of the chocolate and contents of the egg.
**All cup measurements used are British cups and thus equal to 250ml unless stated otherwise.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/matcha-mousse-raw-chocolate-easter-egg-vegan-paleo-gluten-free/