Chocolate Cream Eggs
Equipment
- egg moulds Mine are are slightly larger than a real egg. For this recipe make them as half eggs.
Ingredients
- 50 g golden syrup
- 20 g butter
- ½ teaspoon vanilla
- sprinkle teaspoon salt
- 120 g powdered sugar
- yellow gel food colouring
Instructions
Prepare the egg moulds
- Melt and temper the chocolate of your choice and coat the inner surface of your egg moulds as described in the general method for preparing chocolate. Set aside to fully harden.
Egg white and yolk
- Beat syrup, butter, vanilla and salt with a wooden spoon until smooth. Add in powdered sugar a bit at a time until the mixture is smooth & creamy. If you are making a larger quantity, you may want to do this in a stand mixer with a cover.
- Place ⅓ of the mixture in a small bowl and add yellow coloring until it resembles egg yolk.
- Freeze yellow mixtures for 2 hours. Once firm, divide and roll the "yolk" into small balls
Filling the eggs
- Put a little of the white mixture in each egg and add the "yolk" and then finish filling the egg to a little below the top edge of the chocolate.
- Cover with melted chocolate and smooth the surface with your palette knife.
Tried this recipe?Let us know how it was!