By Chef: Audrey Snowe
Posted: June 1, 2018
Anyone else mourning the fact that “Game of Thrones” isn’t coming back until 2019? Ease your sorrows with this beautiful Targaryen-inspired dragon egg!
Prep Time: 1 minute
- 1/2 cup cacao butter
- 1/2 cup raw cacao powder
- 1/8 teaspoon raw ground vanilla bean
- 1/8 teaspoon Himalayan pink crystal salt
- 10 tablespoons coconut sugar
- 1 tablespoon maple syrup
Almond Butter Filling
- 4 tablespoons almond butter
- 2 tablespoons maple syrup (or coconut sugar for a thicker mixture)
- 2 tablespoons almond milk
- 1/8 teaspoon salt
- Edible glitter dust
- Dragon egg chocolate mold
- A clean brush to apply shimmer dust with (like a makeup brush or a painting brush)
- Place the dragon egg mold on a small metal tray in the freezer for 20 minutes to chill.
- Place all the chocolate egg ingredients (except coconut sugar and maple syrup) in a small glass bowl and stir together with a spoon until all cacao powder clumps are dissolved and the mixture is smooth. Add in the coconut sugar and maple syrup and stir to incorporate.
- Have a large glass bowl handy on the counter (or wherever you do your cooking). Pull the mold out of the freezer (keep it on the metal tray). Pour in enough of the chocolate mixture to fill each cavity in the mold 2/3 of the way up. Swirl the chocolate around in the mold to make sure all sides are fully coated. Flip the mold upside-down over the bowl to pour out the extra chocolate from the center of the mold into the glass bowl to empty it out (so the eggs become «hollow»). Flip the mold back up and place on the metal tray. Wipe off extra chocolate around the egg cavities. Freeze for 15 minutes to set.
- Repeat step 3 to add a second coating of chocolate to the eggs and then hollowing out the center by pouring out excess chocolate mixture back into the bowl. NOTE: Before getting started on this step, make sure your chocolate mixture is still liquid enough to pour and coat. If it looks like it thickened a bit, warm it up very gently in a double boiler and stir before re-filling the eggs. Freeze for 20 minutes to fully set.
- Briefly blend all filling ingredients together in a small blender. Once the chocolate is fully set, carefully unmold the chocolate egg halves, flip the egg halves with the hollow part up and divide the almond butter mixture between the egg halves, smoothing it out lightly. Refrigerate the egg halves for several hours.
- To join the eggs, warm up a baking tray in the oven until it’s hot to touch (hot enough that chocolate would melt if it landed on it). Pull out the egg halves from the fridge. Briefly lay the hot pain (using oven mitts, of course!) over the top of the eggs so that it warms up the rims and melts the chocolate very slightly. Then quickly cover one half of the egg with the other, making sure the ends join together well all around. Refrigerate for 10 minutes for the egg to fully set and be stuck together. ALTERNATIVELY, instead of heating up the tray and melting the chocolate egg edges to make the ends join, you can instead use some of the leftover melted chocolate to drizzle around the edges of the chilled eggs, join the two halves together, and chill briefly to make the chocolate set and bind.
- To coat the egg with sparkling dust, simply brush the dust on lightly with a small brush all around. You can do multiple coats for a stronger shimmer or just do one coat for a very light sheen.