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How to Make Chocolate Cream Eggs

How to Make Chocolate Cream Eggs

If you’re anything like us, you’ll absolutely love a cream-filled chocolate egg. With an ooey gooey fondant centre and hard chocolate shell, who could resist this sweet treat? Now that Easter is just round the corner, you have the perfect egg-scuse to put your apron on and make a batch of your own. We guarantee you’ll love these homemade cream eggs so much, you’ll be making them all year round!

    Makes 6 chocolate cream eggs

Ingredients:

Equipment:

Baking

METHOD: Ooey-Gooey Chocolate Cream Eggs

  1. Break the chocolate into chunks and melt in a Bain Marie pot to 45°C. Gently stir the chocolate throughout the heating process, ensuring it’s smooth and melted.
  2. Pour 2/3 of the chocolate directly onto a marble board or marble kitchen worktop. Using the palette knife and scraper, temper the chocolate by repeatedly moving, spreading and piling it until it begins to solidify.
  3. Return the tempered chocolate to the still-melted chocolate in the Bain Marie and bring it back to a liquid state; the chocolate needs to be smooth and melted.
  4. Pour the melted chocolate into the mini Easter egg moulds. You can release any air bubbles by gently tapping the mould. Leave the chocolate to settle for 2 – 3 minutes.
  5. After 2 – 3 minutes, pour the excess chocolate from the moulds and then place the eggs in the fridge for 20 minutes. Keep the excess chocolate and bring it back to a melted state.
  6. To create the fondant filling, add the sugar and water to the saucepan and dissolve to create sugar syrup. Make sure you stir the syrup gently and continuously to prevent it from burning.
  7. Cut the white fondant icing in half and place one half in a bowl with yellow or orange food colouring. Using your hands, fold the icing into the food colouring until it turns completely yellow or orange.
  8. Grate the other half of the fondant icing into the sugar syrup and mix until the icing is the same consistency as buttercream icing.
  9. Pour the white icing into a piping bag and then pipe the icing into the half shells. Using a teaspoon, add a dollop of yellow fondant icing to the centre of the white fondant icing.
  10. Using the remaining melted chocolate, stick the half shells together. Place the eggs in the fridge to set for 10 minutes. (Tip: place the eggs into an egg carton or eggcups to stop them from rolling around in the fridge.)
How To