Easter is just around the corner and I couldn’t help but create some sort of gigantic monstrosity – a couple of years ago I created literally the most healthy Paleo Creme Egg ever but this year I’ve made a Matcha Mousse Raw Chocolate Easter Egg which is a mega hell beast that’s just waiting to be devoured. That heavenly raw chocolate shell is about 1cm thick and is as deadly as it looks (yes I’m sat here eating it right now, don’t judge me). The matcha mousse interior has that signature green matcha pigment and is thick and creamy. I made my mousse using my favourite luxury Midori Culinary Matcha from Matchæologist and a combination of cashew milk, soaked cashews, young Thai coconut meat, coconut oil, and cacao butter.
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!
The outer shell is draped with an ample amount of raw matcha white chocolate for good measure and well, because I am slightly matcha obsessed. If you’re interested in buying yourself some top notch matcha I’d highly recommend that you grab yourselves 20% off using the discount code ‘GOTSA’ at the Matchæologist checkout! This not only works to your advantage but it also helps me to earn a little bit of commission to keep my blog up and running and bringing you more scrumptious treats. Matchæologist also ship worldwide which is fab because my readers are super international – which I love!
The beauty of this recipe is that it’s so flexible and caters to most people’s diets – Paleo, gluten-free, vegan, raw, and even keto if you use sweeteners. This egg is packed full of antioxidants, good fats, vitamins, and minerals and doesn’t contain any disgusting refined sugars so you really won’t be losing out this Easter! If you need to be nut free I would suggest replacing the nut milk with diluted coconut milk and the soaked cashews for coconut manna (also known as coconut butter) but just be sure to melt it first! Again if you can’t eat chocolate sub for carob powder and coconut oil but you’ll have to find a recipe online as I’m unsure of quantities myself (sorry).
This recipe will obviously require you to purchase a large Easter egg mould – I used this mould from Lakeland but there are billions flying around on Amazon that would probably turn up in time for Easter if you grabbed one now. If you can’t get one in time then I would recommend making the mousse the night before so that it sets fully and then shaping it with your hands (very quickly) into an egg like shape before freezing solid and then dipping it in a big bowl of melted raw chocolate, allowing it to settle a little before returning to the freezer and repeating a few times. It would take quite a bit of skill not to melt the centre but would work. I’d also recommend grabbing yourself a silicone pouring jug as it will help to reduce any spillage and general mess, it’s also really handy for creating some neat drip work too.
This egg will last probably up to 1 week in the fridge. I had actually kept mine frozen for 2 weeks before doing my matcha chocolate drip work and it tastes super fresh now that it’s thawed out. As you can see in the photographs it’s sort of an ice cream consistency, this is purely because I had to work with it frozen or else I would have ended up with a melted mess of chocolate all over the place and that’s just not pretty. The texture once fully thawed out is like a fluffy mousse but just ever so slightly less aerated. If you want to eat it like an ice cream you can do that too!
For my blogger friends if you work with raw chocolate always keep it frozen – just before shooting get your hair dryer out and blast it on the lowest setting for a few seconds to remove the frost then dab the excess moisture with kitchen towel. Also I’ve had a few people ask me recently about my backboard – I bought it from an awesome British company called Food Photography Props for £120 and it’s double sided too! Absolute bargain. Every item is hand made and they shipped mine out super fast to ensure it arrived in time for a project I was working on for a client. I absolutely could not recommend them more!
If you’re a matcha fanatic like me grab yourself a matcha bargain and enter ‘GOTSA’ at the Matchæologist checkout for 20% off. If you’re looking for more matcha recipe inspo check out my Paleo Matcha Daifuku Mochi or Matcha Crumpets with a White Chocolate Matcha Ganache.
- 200g cacao paste
- 200g cacao butter
- ⅛ - ¼ cup maple syrup/agave nectar/powdered xylitol/erythritol
- 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)
- 50g cacao butter
- 2 tsp coconut oil
- 1 tsp maple syrup/agave nectar/powdered xylitol/erythritol
- 1-2 tsp Matchæologist® Matsu™ Ceremonial Matcha
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
*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.