Chocolate Creme Eggs
Indulge in the nostalgia of Easter with these Homemade Chocolate Creme Eggs. This recipe creates a perfectly snappy milk chocolate shell filled with a smooth, gooey vanilla fondant. By using a mini muffin tin, you get the perfect portion size every time without the need for expensive candy molds. The secret ‘yolk’ in the center makes these a show-stopping treat for kids and adults alike!
Ingredients
2 pkgs (16 oz each) milk chocolate, melted and divided
1 cup light corn syrup
1/2 cup butter, softened
2 tsp vanilla extract
6 cups powdered sugar
1/2 tsp salt
2 Tbsp milk
2 drops orange gel food coloring
1 drop yellow gel food coloring
Instructions
1. Line 48 mini muffin cups with parchment paper liners.
2. In a microwave-safe bowl, microwave 16 ounces of milk chocolate on HIGH power for 30 seconds. Stir well. Continue melting in 20-second increments until chocolate is melted and smooth.
3. Pour melted chocolate into a piping bag. Snip off the tip and pipe a thin layer into the bottoms of the liners. Tap the pan on the counter to distribute evenly.
4. In a stand mixer, beat butter and corn syrup together. Add milk, vanilla, and salt. Slowly add powdered sugar until stiff.
5. Spoon 2/3 of the creme into a piping bag. Color the remaining 1/3 with orange and yellow gel coloring and put in a separate bag.
6. Pipe a thick layer of white creme into the chocolate-lined cups.
7. Pipe a small dot of orange creme into the center of the white creme. Tap the pan to smooth.
8. Melt the remaining 16 ounces of chocolate and pipe over the top, sealing to the edges.
9. Refrigerate for 30 minutes until set.
Notes
Use high-quality milk chocolate for the best flavor.
Ensure your butter is truly softened to avoid lumps in the fondant.
Gel food coloring is essential for the vibrant ‘yolk’ color without thinning the filling.
Find it online: https://sweetcraftrecipes.com/chocolate-creme-eggs/