If you have been following Fork & Beans for a while, you will note my love for holidays and foods that are shaped in celebration for it. Shoot, I have a section in my Recipes that is labeled “Holidays“ so it’s needless to say that I love getting creative with my food when there is a holiday approaching. Aside from Halloween (you should know that I am obsessed with Halloween!) Easter is my second favorite holiday to make food for. Why? I have no clue but I am assuming it has something to do with creating desserts that look like eggs maybe? I just plain ol’ love me an egg-shaped dessert.
When I feverishly created my Vegan White Chocolate Mousse recipe, I knew immediately how I was going to use it. In fact, I created it *just* for these Vegan Cadbury Egg Bowls. I’m not even exaggerating when I say how excited I was to assemble them. Every phase to making these made me giggle like a little school girl…
How to create the Edible Non-Dairy Chocolate Bowls:
Melt your chocolate (if you need tips of chocolate-making, this post is just for you) in a heat-safe bowl.
Lightly blow up a balloon and tie it to secure. I prefer cleaning and drying off the balloon at this point (no need for the taste of latex). Also, think about the radius of your blown-up balloon–you will be filling the bowl with 1/3 c. mousse so you don’t want it too big (I just blew in one small breath of air). OR use water balloons–they will be a good size once filled with air.
Gently dip the balloon into the bowl of melted chocolate, ensuring that the sides are coated as well.
Place on a wax paper-lined baking sheet and freeze for 20 minutes. Make sure that the chocolate is fully set otherwise when you pop the balloon the bowl will cave in.
Once the chocolate has set, pop each balloon and carefully remove it from what is now the edible bowl. If you are having difficulties removing the balloon, just be patient and gentle with it, moving it back and forth until completely removed.
Place back into the freezer until you are ready to serve.
Prepare your vegan white chocolate mousse and have the canned apricots ready (I used a 1 1/2″ round cutter for the perfect size for the yolk) so you can immediately fill the edible chocolate bowls because you are not going to want to wait any longer to eat up these super festive Vegan Cadbury Egg Bowls. Eeeeeeeeee….aster!
- 1 recipe Vegan White Chocolate Mousse (http://www.forkandbeans.com/2014/04/03/vegan-white-chocolate-mousse/)
- 6 Edible Non-Dairy Chocolate Bowls (see above for the directions)
- 6 canned apricots, cut into small circles (use a 1 1/2" round cutter)
- Fill the chocolate bowls with about 1/3 c. of the mousse.
- Place the apricot on top.
- Dessert is served!
Happy vegan egg making, friends!