Description
Made from kumquats and dark chocolate, these healthy chocolate “eggs” is the perfect Spring treat. Gluten-Free. Vegan Options.
Ingredients
Scale
- 1/2 lb kumquats
- 2.5 oz dark chocolate, broken
- 2 Tbsp unsalted butter
- 1/2 espresso shot
- optional: 1 Tbsp corn starch for coating kumquats (helps the chocolate stick)
Instructions
- Wash and dry kumquats. Wait until completely dry. If using corn starch, toss the dry kumquats in 1 Tbsp cornstarch (this helps the chocolate stick to the kumquats since it’s an oily fruit).
- Prepare a plate lined with wax paper.
- In a small sauce pan, bring 1 inch of water to a boil.
- Make 1 espresso shot and set aside (we only use half, so feel free to enjoy!)
- Place 2.5oz chopped dark chocolate into a small metal or tempered glass bowl and place over the boiling water. The water shouldn’t touch the bowl. Stir chocolate constantly until melted and add 2 Tbsp butter, stirring until combined.
- Add half the espresso shot and stir until combined. Remove from heat
- Toss the kumquats into the chocolate mixture to coat. Remove each kumquat individually with a spoon and place on waxed paper.
- Place in the freezer for 30 minutes to set. Store in the refrigerator for up to 3 days.
Notes
Vegan Option. If omitting the espresso, omit the butter as well and the recipe will be vegan due to the omission of butter. Furthermore, if you plan to use the espresso, replace the butter with extra virgin coconut oil for a vegan option.
See main post for a specific list of ingredients used and more tips.
Make it your own and tell me what you create in the comments.
Keywords: healthy dessert, vegan options, dark chocolate, easter, spring, kumquat, dessert, sizdah be-dar,
