Homemade Creme Eggs
For the filling:
- 1/4 cup (55g) unsalted butter, softened
- 1/4 cup (60ml) light corn syrup or golden syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups (360g) powdered sugar, sifted
- Yellow food colouring (optional)
For the chocolate coating:
- 10 ounces (280g) milk chocolate, chopped
- 1 tablespoon vegetable oil
Instructions:
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Prepare the filling: In a mixing bowl, beat the softened butter until creamy. Add the light corn syrup (or golden syrup), vanilla extract, and salt. Mix until well combined.
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Gradually add the powdered sugar, mixing well after each addition, until a smooth and thick dough forms. If desired, add a few drops of yellow food colouring to achieve the classic Creme Egg colour. Mix until the colour is evenly distributed.
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Shape the filling into small egg-shaped pieces, about 1 inch in length. Place them on a baking sheet lined with parchment paper. Transfer the baking sheet to the refrigerator and chill the filling for at least 30 minutes to firm up.
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Prepare the chocolate coating: In a heatproof bowl, combine the chopped milk chocolate and vegetable oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
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Remove the chilled filling from the refrigerator. Using a fork or a toothpick, dip each egg-shaped filling into the melted chocolate, ensuring it's completely coated. Allow any excess chocolate to drip off before placing the coated eggs back onto the parchment-lined baking sheet.
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Once all the eggs are coated, return the baking sheet to the refrigerator and chill the eggs for an additional 10-15 minutes, or until the chocolate coating is set.
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Once the chocolate coating is firm, your homemade Creme Eggs are ready to enjoy! Store them in an airtight container in the refrigerator for up to one week.
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Serve and enjoy the delicious taste of homemade Creme Eggs!
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