Coffee Chocolate Eggs filled with Mascarpone Mousse Cream and Mini Caffellatte Truffles (vegan, gf)

Ingredients for the “mascarpone” mousse cream:

1 cup of cashews soaked overnight
1/2 cup of coconut yogurt
1/4 cup of water
1 tsp of vanilla extract
1 tbsp of rhum
3 tbsp of maple syrup
pinch of salt
3 tbsp of melted cacao butter
1/4 cup of aquafaba
1/2 tsp of lemon juice

Ingredients for the caffellatte truffles:

1/2 cup of oat flour
3 tbsp of tiramisu’ protein
3 tbsp of coconut yogurt
1 tbsp of plant milk of choice

Ingredients for the chocolate coating:

200 gr of dark/milk chocolate of choice, coffee flavoured or plain
3 drops of coffee extract/1 tsp of finely ground coffee, if plain

Ingredients for homemade chocolate:

250 gr of cacao butter, chopped in small pieces
180 gr of cacao powder
pinch of salt
150 gr of powdered coconut/cane sugar (simply grind the sugar in a blender or spice grinder until fine)
3 drops of coffee extract or 1 tsp of finely ground coffee

Start by making the mousse. Blend all ingredients together except the cacao butter, aquafaba and lemon juice in a blender until smooth. Then, add the cacao butter and blend until incorporated. Pour the cream into a bowl. Place the aquafaba in another bowl, add the lemon juice and start blending at slow speed, when foamy increase, keep turning the bowl around for 10 minutes until stiff peak. Fold into the cream very gently, a spoonful at a time. Store in the fridge until ready to use. Can be made in advance.
Next, make the truffles. Mix together the oat flour and protein powder in a small bowl, then add the yogurt and milk until the dough sticks together. Roll a tbsp of dough at a time with your hands and either leave plain or roll in cacao powder/ground coffee powder. Use to decorate the top of the eggs and store leftovers in the fridge.
Then, prepare the chocolate. Chop the dark chocolate of your choice (I did a mix of 72% and 100%), transfer to a glass/metal bowl and either melt in the microwave at a low setting stirring every 30 seconds to prevent from burning or place your bowl over a pot of simmering water and let the chocolate gently melt stirring occasionally. Stir with a spatula to slightly cool down the chocolate (5/10 minutes). This will help to have an even thick chocolate layer on the moulds. Add the coffee extract/ground coffee and stir gently to combine.
For the homemade chocolate, if you have a high speed blender, place the cacao butter and blend until it starts to melt. Then add the rest of the ingredients until smooth. Make sure to not overheat the chocolate. If you have a normal blender, simply melt the cacao butter first over a bain marie (simply a glass or metal bowl over a pot of simmering water), then transfer to a blender and add the remaining ingredients. Transfer to a glass or metal bowl and stir with a spatula to cool down the chocolate slightly (5/10 minutes). It’s a similar process to what chocolate makers do when tempering chocolate to reach that nice crunch and snap that we all love when we reach for a square. Add the coffee extract/ground coffee and stir gently to combine.
Pour two tablespoons of the chocolate in each egg mould and gently rotate the moulds with your hands to evenly cover the bottom and sides. Repeat these for a couple of minutes to make sure you can get a thick enough chocolate coat on the mould. Pour the excess back in the bowl. Place the mould in the fridge for the chocolate to set.
Once the chocolate is set, pour enough filling to cover half of the mould. Then, put it back in the fridge to set for 15 minutes. After, fill the rest of the mould with chocolate and place back in the fridge.
When the chocolate has hardened up, gently flip the mould over a piece of parchment paper so the eggs can come out. You can slightly tap if they don’t slip out right away.
Drizzle some more chocolate on top and then decorate with the mini truffles, more chopped chocolate if you like or ground coffee. Set one more time in the fridge for 10 minutes.

Store in an airtight container in the fridge.

Notes: I suggest to powder the sugar first to give the chocolate a smoother texture.

Also, using a dry sweetener will give that chocolate that typical snappy texture that you get when you break a bar of chocolate or bite into it. Using a liquid sweetener will instead give the chocolate a soft, more truffle like consistency.