Chocolatier Shares Five Ingredient Recipe To Make Your Own Creme Eggs

Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes it’s not just about calories and fat grams. Self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

Creme eggs are practically synonymous with springtime and the Easter holiday. While this year is giving us a lot less opportunity to celebrate with friends and family, we can still bring a little of that traditional yumminess into our kitchens this year. Did you know that creme eggs only have 5 ingredients? They’re so rich and decadent it seems as though they’d be a lot more involved. But really they’re a snap to make, fun to eat, and they have a way of making every day seem a little more special than it was before. Try this recipe and see for yourself!

Ingredients:

800g (about 28 oz) chocolate
500g (about 18 oz) shop bought white fondant
100mls (about 3.5 fluid oz) water

100g (3.5 oz) caster sugar
Yellow food coloring (or mix saffron or turmeric with water instead)
Egg molds – either homemade or shop bought

Instructions:

Melt the chocolate down in a double boiler – a glass bowl over a pan of boiling water is great. Do not melt the chocolate in the microwave, this process is too delicate for that.
Pour two thirds of the melted chocolate onto a marble slab (or other heat proof surface) and temper the chocolate with a palette knife and scraper, moving and spreading it until it begins to solidify.

Add this back into the remaining third of melted chocolate and mix together until smooth. Pour into the egg molds.
Tap the molds gently to release any air bubbles. Let them sit for a few minutes before pouring out the excess.
Refrigerate these chocolate egg shells for 20 minutes.

For the filling:

Put the sugar and water into a pan and heat it gently to dissolve the sugar and create a syrup.
Cut the fondant icing in half and add the yellow food coloring to half of it.

Grate these halves into separate bowls, mixing the sugar syrup into each until they are smooth like cream.
Take the molds out of the fridge and carefully remove the chocolate shells. Fill each half with white fondant and a blob of the yellow to make it look like an egg.
Stick the two halves together and use a little melted chocolate to seal them.