Behold the wonder that are home-made Crème eggs. These taste fantastic – even people who don’t like the traditional Cadbury's Crème eggs are addicted to these.
For those who might not be aware of Crème eggs, they are egg-shaped chocolates filled with an egg-themed fondant. They are traditionally sold around Easter in the United Kingdom, and are the perfect present for a loved one around this holiday.
This is a perfect recipe for children to make, as no hobs or ovens are needed, so why not make these with younger members of your family this Easter weekend?
The recipe makes a small batch of between 8-10 Crème egg spheres. However, this is one of the easiest recipes to scale up to make double or even triple the number of eggs.
- 100g milk chocolate + 25g for placing the hemispheres together
- 30g unsalted butter, softened
- 1/2 tsp vanilla extract
- 85g golden syrup
- 185g icing sugar
- 1 tsp water
- Orange food colouring – I used a gel. If you use a pot of liquid, be sparse in your addition as it will affect the consistency of the fondant.
- Prepare your moulds. I had a brainwave for this –
cake pops were a big trend last year, and moulds are very easy to
get hold of (we can definitely get them in Britain for a couple of
pounds). These are made from silicon and do not need greasing! Other
egg moulds may require this, so if you don’t use cakepop moulds be
wary of this.
- Melt 100g of the milk chocolate. This can be done in a bowl over a pan of simmering water (known as a bain-marie), or in the microwave. Be careful with the microwaving method to only heat for 20-30 second bursts, before stirring. The chocolate burns otherwise!
- Once melted, use a teaspoon to place the chocolate in the moulds. I found about ½ tsp of chocolate enough – spread up the edges using the teaspoon, being careful to cover all sides. Leave to set – if you are in a hurry put in the fridge, but they will set at room temperature also.
- Prepare the filling. In a mixing bowl weigh out the softened
butter, vanilla extract and golden syrup. Beat with a wooden spoon
until a smooth consistency is achieved. Add the icing sugar and beat
again. This can be messy so an apron is recommended!
- Take a third of the mixture and place in a separate bowl. To
this third, add a squirt of the orange food colouring and mix in.
This will be the yolk of the egg.
- Once the chocolate has set place spoonfuls of the white fondant into the hemispheres.
- Smooth out and make a slight indentation in the middle of the
half-sphere. To this add smaller spoonfuls of the orange fondant.
Place in the freezer for 5-10 minutes.
- Melt the other 25g milk chocolate. Very gently pop the
half-spheres out of their moulds. Dribble (or pipe if you have a
piping bag in your kitchen) chocolate around the circumference of
the hemisphere, and place the halves together. Place in the freezer
to set for another 5-10 minutes.
- The eggs are then ready to be eaten! The eggs will last for
over a week in the fridge, or keep them in the freezer. The fondant
stays good and gooey even when taken straight from the freezer.
- If you want to jazz the eggs up to use as gifts, why not try
melting more chocolate once the eggs have set? Here I melted 20g
white chocolate and drizzled it over one egg, and covered another
egg in white chocolate. As the eggs are frozen, the chocolate sets
very quickly and gives a pretty effect.
Other things you could do after coating the eggs in more chocolate would be to add sweets, glitter, or coloured icing.
Like this recipe?? Why not try another classic British chocolate - my Mega Malteasers :D