Protein egg for Easter anyone?
Easter is no excuse to be slacking off from fitness routines. Especially not when you can get the best of both worlds with a chocolate protein egg.
Dubbed the world’s first ‘supersized protein chocolate egg’, the beauty above has the same protein content as six egg whites, one full chicken breast and a fist-sized portion of lean beef combined. To say you’d be stuffed and receive a massive energy rush if you ate a whole one would be an understatement.
The protein egg has been made by UK health and fitness supplements retailer Discount Supplements, in conjunction with chocolatier Jo Fensome.
It’s made from a high quality protein powder and is both low in sugar and low in fat.
Each egg in the limited edition range is twice the size of a standard chocolate Easter egg. But with far fewer calories per serving. In addition, rather than a hollow centre, the protein egg is filled with a ganache mixture.
The recipe is an attempt to show health conscious athletes can still enjoy seasonal treats, without piling on the pounds.
“I think people will be pleasantly surprised how delicious the protein egg actually is,” Fensome said. “I am really pleased with the recipe and it is so easy to make, I hope people try it at home.”
Quite. And if you do fancy a go at making one, see below.
Recipe – Ultimate Protein egg
The shell of the egg is made from 72% Cocoa Extra dark chocolate, while the inside of the egg is layered with ganache. One standard serving of the Easter egg contains 2.25g of protein. That is twice the amount of a normal chocolate Easter egg and fewer calories.
450g 72% Extra Dark Chocolate
185g of Belgium Milk Chocolate
30g Optimum Nutrition 100% Gold Standard Whey, French Vanilla Cream
½ tsp Cocoa Powder
½ tsp of Vanilla Extract
1 Standard Easter egg mould
How to make the protein egg
1. Break the milk chocolate into squares and place in heatproof glass bowl and set aside. Ensure the bowl fits within a saucepan so you can heat the chocolate and the mixture in one bowl.
2. Mix the whey powder and cocoa powder together and add the water and whisk
3. Add the vanilla extract and whisk again
4. Pour the mixture over the broken chocolate in the glass bowl
5. Place the bowl onto a saucepan of hot water and (do not let the water touch the bottom of the glass bowl, keep the water shallow). Place on a low heat and keep mixing until all chocolate has melted and the chocolate and mixture have merged together. Then set aside to cool
1. Melt the dark chocolate via heating in a heatproof glass bowl over a saucepan of water
2. Once melted let it cool slightly then use a pastry brush to cover the inside of the Easter egg mould
3. Ensure the layers of brushed chocolate are not too thick and place in the fridge to set between coatings, to allow the shell to build
4. Once the shell has set and is approx. 3mm thick, split the ganache mixture between the two halves of the mould and return to the fridge to set
5. Finally join the two halves together using melted chocolate as a glue between the halves and then allow to set in the fridge.