#Valentinesday is nearly here! Don't just buy some chocolates last minute, try making some for your loved ones!
How fancy and tasty do these #vegan chocolate swirls taste! These are a perfect present for your loved ones to have!
These #chocolates take roughly 45-50 minutes to make, they are super easy to make but so impressive!
The fillings contast with the chocolate so well! The mango and passion fruit is such a great summer flavour, it can also be classed as a romantic flavour. If you don't like this flavour you can easily swap the icing sugar out for a different flavour.
I however loved the mango and passion fruit! It is one of my favourite flavour combinations, Joss used to make me a mango and passion fruit cheesecake. The #sugarandcrumbs icing sugar is so fine and it smells amazing! It is definitely something I would reccomend!
The coconut cream is lovely, it's has the texture of whipped cream and it's another perfect summer flavour. The combination of the chocolate and the cream go together perfectly!
I did of course try these out with the whole family to try, there wasn't a single sweet left after an hour. Everybody loved them and obviously couldn't get enough.
You could easily buy a little box to put these in to gift to your loved ones, they wouldn't know they weren't store bought.
I hope you and your loved ones love these #chocolateswirls as much as we do!
Please don't forget to tag me if you make any of our recipes @marisasveganrecipes on facebook and instagram
Chocolate Swirls - 20
Ingredients
100g Dark Chocolate - We used Lindt 90% Cocoa, this goes really well with the filling. However if you don't like dark chocolate then you can use any vegan chocolate that you like.
2 tbsp Butter - We used Pure but any plant based butter will work.
4 tbsp Mango & Passion Fruit Icing Sugar - This is bought from Sugar & Crumbs https://www.sugarandcrumbs.co.uk/shop-by-brand/sugar-and-crumbs/icing-sugar.html
½ Tin Coconut cream (only the solid part) - Left in the fridge overnight is best.
This recipe requires a mould about 1” each sweet.
We used a mould that was given to us by our parents, from some chocolates they had bought. I'm sure you can find similar moulds online.
Any mould that you like the look of will work for these chocolate swilrs, as long as they are the right size.
Method
Make the chocolate sweet;
* In a glass bowl, over a ¼ full saucepan of boiling water, melt your chocolate
* Pour a little chocolate into your chosen moulds. Spread the chocolate around and pour out any excess.
Make sure you save the left over chocolate as it will be used to make the bottom of the sweet.
You can stir it every now and then to keep it melted or let it harden and re melt it when the time is right.
* Place in the freezer for roughly 20 minutes.
In the mean time, make your fillings;
* Cream together the butter and icing sugar. Place in the fridge until needed.
* Place the coconut milk into a small bowl. Whisk slightly to get a thick whipped cream texture. Place in the fridge until needed.
Fill the chocolate moulds;
* Pipe the buttercream into 10 of your moulds. Fill right to the top.
* Pipe the coconut cream into 10 of your moulds. Fill right to the top.
* Freeze all 20 for roughly 5 minutes.
They need to be hard enough that the melted chocolate wont go into the fillings.
Make the bottom;
* Pipe the rest of the chocolate over the bottom of the sweets.
You need to move fast, because the filling is frozen it instantly cools the chocolate so you can't move it.
* Freeze for roughly 10-15 minutes.
This is to make sure the whole sweet is frozen properly and you can get it out it's mould.
Finish the sweet;
* Gently take the sweets out of the mould.
Serve 10 minutes after, so the filling can defrost, or store in an air tight container until ready to eat.
You can eat these straight away, however the filling is frozen so very cold.
Enjoy!
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