Picture biting into a velvety chocolate shell that gives way to a cloud-like coconut filling, delicately perfumed with lavender. That is about what you are going to taste the first time you have Chocolate Lavender Coconut Cream Eggs!
You’ll find these aren’t your typical cream eggs from the corner store. This Portland-inspired creation combines rich dark chocolate with floral notes and tropical coconut in a way that’ll make you question everything you thought you knew about Easter treats. If you’re ready to transform your candy-making game, there’s an enchanting journey of flavors waiting to unfold.
History of the Chocolate Lavender Coconut Cream Eggs
While traditional chocolate cream eggs have been an Easter staple since the early 1900s, the addition of lavender and coconut cream represents a modern twist on this classic confection.
You’ll find that lavender-infused desserts gained popularity in the 2010s as part of the edible flower trend, while coconut cream emerged as a dairy-free alternative during the same period.
Professional chocolatiers began experimenting with these Easter egg variations around 2015, when you’d typically find them in high-end confectionery shops.
The combination was first documented in a small Portland bakery, where the owner created them for customers seeking unique holiday treats.
Today, you can spot these aromatic eggs in artisanal chocolate shops worldwide, though they’re still not as common as their traditional counterparts.
Their growing popularity mirrors the increasing interest in botanical flavors and plant-based ingredients.
Recipe for Chocolate Lavender Coconut Cream Eggs
Chocolate Lavender Coconut Cream Eggs combine the luxurious richness of dark chocolate with delicate floral notes and creamy coconut filling. This homemade confection offers a sophisticated twist on traditional cream eggs, making them perfect for special occasions or as unique handmade gifts.
This recipe creates approximately 12 medium-sized eggs that can be stored for up to two weeks when properly refrigerated. The preparation requires some patience and attention to detail, particularly when tempering the chocolate and forming the egg shapes, but the end result is worth the effort.
Ingredients:
- 2 cups shredded coconut
- 1/4 cup coconut cream
- 2 cups powdered sugar
- 1 teaspoon culinary lavender buds, finely ground
- 12 oz dark chocolate, chopped
- 2 tablespoons coconut oil
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Purple food coloring (optional)
Begin by mixing the shredded coconut, coconut cream, powdered sugar, and ground lavender in a food processor until well combined. Form the mixture into egg shapes and freeze for 30 minutes.
Meanwhile, temper the chocolate by melting two-thirds of it with coconut oil in a double boiler until it reaches 115°F, then remove from heat and stir in remaining chocolate until smooth and glossy.
Dip the frozen coconut eggs into the tempered chocolate, place on parchment paper, and refrigerate until set.
For best results, make certain all ingredients are at room temperature except for the coconut cream, which should be chilled. The chocolate coating will have a better finish if properly tempered, and using a dipping fork helps create a more professional appearance.
If the coconut mixture becomes too soft while working with it, return it to the freezer for a few minutes. For added decoration, drizzle with white chocolate or dust with extra ground lavender before the coating sets completely.
Cooking Steps for Chocolate Lavender Coconut Cream Eggs
You’ll start by melting premium dark chocolate in a double boiler at 110°F, stirring gently until it’s silky smooth.
Next, you’ll combine the lavender-infused cream filling with shredded coconut, mixing until you’ve got a workable consistency that’s firm enough to shape into 2-inch egg forms!
After you’ve dipped each coconut cream center into the tempered chocolate using a dipping fork, let them set completely in the refrigerator for 30 minutes before handling.
step 1. Melt Dark Chocolate Slowly
Proper melting of dark chocolate requires patience and precision to achieve that perfect glossy finish.
You’ll need to create a double boiler by placing a heat-safe bowl over a pot of simmering water – just make sure the bowl doesn’t touch the water!
Steps:
- Chop your dark chocolate into uniform pieces (about 1/2 inch each)
- Heat water to 180°F – if you can see steam but no bubbles, you’re right on target
- Place 2/3 of your chocolate in the bowl, stirring gently every 30 seconds
- When chocolate reaches 115°F, remove from heat
- Add remaining chocolate and stir until smooth (around 88-90°F)
Pro tip: Don’t let any water droplets touch your chocolate, or it’ll seize up faster than a squirrel spotting a cat!
Keep stirring until you see that signature shine.
step 2. Mix Lavender Cream Filling
While your melted chocolate cools to the perfect temperature, it’s time to whip up the silky-smooth lavender cream filling.
In a medium bowl, combine 2 cups of powdered sugar, 1/4 cup softened coconut cream, and 1/2 teaspoon culinary lavender buds.
Using an electric mixer:
- Beat ingredients on low speed for 1 minute until roughly combined
- Increase to medium speed for 2-3 minutes until smooth
- Check consistency – it should hold its shape when rolled but remain pliable
The mixture should feel like play-dough (we’ve all snuck a taste of that at some point!).
If it’s too dry, add coconut cream 1/2 teaspoon at a time.
Too wet? Sprinkle in more powdered sugar until you reach that perfect moldable texture.
Your filling should be slightly floral but not overpowering – think elegant, not potpourri!
step 3. Shape Coconut Cream Centers
Shaping the coconut cream centers requires a delicate touch to achieve that classic egg-like appearance. Take your chilled lavender coconut mixture and scoop out 2-tablespoon portions using a melon baller or small ice cream scoop.
Roll each portion between your palms to form a ball, then gently pinch one end to create that distinctive egg shape. If the mixture starts sticking to your hands, dust them lightly with powdered sugar – you’ll thank me later!
Place each shaped egg onto a parchment-lined baking sheet. For uniform sizing, aim for eggs about 2½ inches long and 1½ inches at their widest point.
Once you’ve shaped all the centers, refrigerate them for 30 minutes until firm. This vital chilling step guarantees they’ll hold their shape when dipped in chocolate.
step 4. Dip Eggs in Chocolate
Now that your coconut cream centers are perfectly chilled and firm, it’s time for the chocolate coating magic!
- Temper 16 ounces of dark chocolate in a double boiler until it reaches 88-90°F. You’ll know it’s ready when it’s glossy and smooth.
- Using a dipping fork, lower each coconut egg into the melted chocolate. Gently tap the fork against the bowl’s rim to remove excess coating.
- Place the dipped eggs on a parchment-lined baking sheet. Before the chocolate sets, sprinkle with dried lavender buds.
- Let the eggs set at room temperature for 30 minutes, or pop them in the fridge for 10 minutes if you’re feeling impatient!
Pro tip: Keep your chocolate at a consistent temperature to avoid streaky or bloomed coating.
If it starts to thicken, warm it gently while stirring.
step 5. Chill Until Chocolate Sets
Once your chocolate-dipped eggs have their delicate lavender garnish, proper chilling guarantees that gorgeous coating sets up perfectly!
Place your eggs on a parchment-lined baking sheet, making sure they’re not touching each other. Transfer them to your refrigerator and let them chill for at least 30 minutes at 40°F (4°C).
You’ll know they’re ready when the chocolate surface appears completely matte and feels firm to a gentle touch.
For the best results, don’t rush this final step – patience is key! While you’re waiting, resist the urge to peek too often (we know it’s tempting).
If you’re planning to store them, transfer the fully set eggs to an airtight container and keep them refrigerated for up to 2 weeks. The chocolate will protect your creamy lavender filling while maintaining that satisfying snap!
Final Thoughts
These homemade chocolate lavender coconut cream eggs bring a delightful twist to traditional Easter treats you’ll love making year after year.
You’ll find they’re not just prettier than store-bought versions – they’re tastier too!
While the recipe requires some patience during the chilling steps, your effort will be rewarded with professional-looking confections that’ll impress family and friends.
Don’t worry if your first batch isn’t picture-perfect; you’ll develop your own techniques with practice.
Store your finished eggs in an airtight container in the refrigerator for up to two weeks, though they rarely last that long!
For gifting, place them in decorative boxes lined with parchment paper.
And here’s a pro tip: make extra batches during Easter season and freeze them for up to three months.
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