Protein Cookie Dough Filled Easter Egg by @elburritomonster

≈ 1h12

1 serving

🍪

15 g

Biscoff spread

🥜

15 g

Peanut butter

🥛

50 ml

Milk

🍦

5 ml

Vanilla extract

🫙

120 g

Vanilla whey protein

🥚

90 g

Mini eggs

🍫

300 g

Chocolate

🍫

300 g

White chocolate

  1. Crush
    • mini chocolate eggs

    Slightly crush the mini chocolate eggs with a knife.

  2. Combine
    • Biscoff spread
    • peanut butter

    Combine the Biscoff spread and peanut butter in a mixing bowl.

  3. Add
    • milk
    • vanilla extract

    Add the milk and vanilla extract to the bowl.

  4. Stir
    • natural vanilla whey protein powder
    • Vanilla extract

    Stir in the natural vanilla whey protein powder until a thick cookie dough forms.

  5. Fold
    • mini chocolate eggs

    Fold the crushed mini chocolate eggs through the protein cookie dough.

  6. Chop
    • milk chocolate

    Chop 200 g of milk chocolate and place it in a heatproof bowl over barely simmering water.

  7. Stir
    • milk chocolate
    • Chocolate

    Stir the chocolate constantly until it has just melted.

  8. Stir
    • milk chocolate

    Remove the bowl from the heat and stir in the remaining 100 g milk chocolate until smooth.

  9. Return
    • milk chocolate
    • Chocolate

    Return the bowl over low heat for 30 seconds to loosen the tempered chocolate.

  10. Pour
    • milk chocolate
    • Mini eggs
    • Chocolate

    Pour the chocolate into the silicone egg mould and tilt it to coat every cavity.

  11. Freeze
    • milk chocolate
    • Chocolate

    Freeze the mould for 2 minutes until the chocolate sides begin to set.

  12. Drain
    • milk chocolate
    • Chocolate

    Scrape the still-melted centre chocolate up the sides, then invert the mould to drain excess chocolate.

  13. Step
    • milk chocolate
    • Chocolate

    Leave the chocolate shells at room temperature for 30 minutes until firm.

  14. Fill
    • Biscoff spread
    • peanut butter
    • milk

    Fill each chocolate shell with protein cookie dough.

  15. Serve
    • milk chocolate
    • Mini eggs

    Seal the filled eggs with remaining melted milk chocolate and let them set before serving.

Protein Cookie Dough Filled Easter Egg by @elburritomonster

≈ 1h12

1 serving

🍪

15 g

Biscoff spread

🥜

15 g

Peanut butter

🥛

50 ml

Milk

🍦

5 ml

Vanilla extract

🫙

120 g

Vanilla whey protein

🥚

90 g

Mini eggs

🍫

300 g

Chocolate

🍫

300 g

White chocolate

Preparation Steps

  1. Step 1/15

    Slightly crush the mini chocolate eggs with a knife.

    🍫mini chocolate eggs
    🔪knife

  2. Step 2/15

    Combine the Biscoff spread and peanut butter in a mixing bowl.

    🍪Biscoff spread
    🥜peanut butter
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/15

    Add the milk and vanilla extract to the bowl.

    🥛milk
    🍦vanilla extract
    🥣mixing bowl
    🥛measuring jug
    🥄measuring spoons

  4. Step 4/15

    Stir in the natural vanilla whey protein powder until a thick cookie dough forms.

    🫙natural vanilla whey protein powder
    🥣mixing bowl
    🥄spatula

  5. Step 5/15

    Fold the crushed mini chocolate eggs through the protein cookie dough.

    🍫mini chocolate eggs
    🥣mixing bowl
    🥄spatula

  6. Step 6/15

    Chop 200 g of milk chocolate and place it in a heatproof bowl over barely simmering water.

    🍫milk chocolate
    🔪knife
    🥣heatproof bowl
    🍲saucepan

  7. Step 7/15

    Stir the chocolate constantly until it has just melted.

    🍫milk chocolate
    🥣heatproof bowl
    🍲saucepan
    🥄spatula

  8. Step 8/15

    Remove the bowl from the heat and stir in the remaining 100 g milk chocolate until smooth.

    🍫milk chocolate
    🥣heatproof bowl
    🥄spatula

  9. Step 9/15

    Return the bowl over low heat for 30 seconds to loosen the tempered chocolate.

    🍫milk chocolate
    🥣heatproof bowl
    🍲saucepan
    🥄spatula

  10. Step 10/15

    Pour the chocolate into the silicone egg mould and tilt it to coat every cavity.

    🍫milk chocolate
    🥚silicone egg mould
    🥣heatproof bowl
    🥄spatula

  11. Step 11/15

    Freeze the mould for 2 minutes until the chocolate sides begin to set.

    🍫milk chocolate
    🥚silicone egg mould

  12. Step 12/15

    Scrape the still-melted centre chocolate up the sides, then invert the mould to drain excess chocolate.

    🍫milk chocolate
    🥚silicone egg mould
    🥄spatula

  13. Step 13/15

    Leave the chocolate shells at room temperature for 30 minutes until firm.

    🍫milk chocolate
    🥚silicone egg mould

  14. Step 14/15

    Fill each chocolate shell with protein cookie dough.

    🍪Biscoff spread
    🥜peanut butter
    🥛milk
    🍦vanilla extract
    🫙natural vanilla whey protein powder
    🍫mini chocolate eggs
    🥚silicone egg mould
    🥄spatula

  15. Step 15/15

    Seal the filled eggs with remaining melted milk chocolate and let them set before serving.

    🍫milk chocolate
    🥚silicone egg mould
    🥄spatula

Composition

Ingredients

Types

Spread, Nut butter, Dairy, Flavoring

Ingredients

Biscoff spread, Peanut butter, Milk, Vanilla extract, Vanilla whey protein, Mini eggs, Chocolate, White chocolate

Notes

Biscoff spread (for the cookie dough), Peanut butter (for the cookie dough), Milk (for the cookie dough), Vanilla extract (for the cookie dough), Vanilla whey protein (natural flavour), Mini eggs (slightly crushed, one bag), Chocolate (any chocolate of choice, for the egg shell, split into 200g and 100g), White chocolate (melted and drizzled into the moulds, amount not given)

Allergens

Gluten, Soy, Peanuts, Milk

Dietetics

Dietary regimen

High-protein

Calories

675 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 61g, Fat: 36g, Fiber: 3g, Sugar: 53g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 3mg, Potassium: 330mg

Vitamins

Vitamin D: 1.2mcg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

32 minutes

Overall

1 hour 12 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

silicone egg mould, heatproof bowl, saucepan, spatula, mixing bowl, measuring spoons, measuring jug, knife

Appliances

Freezer, Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Easter, Post-workout, Holiday

Origin

Source

Platform

instagram

Original Creator

@elburritomonster

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crunchy, Creamy, Smooth, Snappy, Chewy

Flavors

Chocolatey, Sweet, Vanilla, Caramelized, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store in an airtight container in a cool, dry place away from sunlight.), fridge : 5 days (Store in an airtight container to keep the cookie dough filling firm.), freezer : 30 days (Wrap each egg tightly and thaw in the refrigerator before eating.)