With Easter fast approaching, I’m getting more anxious by the day thinking about all the chocolate that’s going to be around! I can just about resist the regular chocolate Easter eggs, but when the Cadbury’s Creme Eggs start hitting the shelves the temptation just becomes all too much. This year, in a bit to keep an eye on my waistline, I’ll be making these homemade versions of this delicious Easter treat. Read on and find out how to make your very own homemade creme eggs with this easy peasy recipe, which makes about 15 regular sized eggs.
- ½ cup golden syrup
- 6 tablespoons softened butter
- ½ teaspoon salt
- 3 drops orange blossom water (can be replaced with 1 tsp orange zest)
- 1 vanilla bean (seeds removed)
- 1 teaspoon vanilla
- 3 cup powdered sugar
- ¼ to ½ teaspoon yellow food coloring
- 12 ounces chopped dark chocolate (or 1 bag bittersweet chocolate chips)
1. Place the butter in the bowl and add the golden syrup, salt, orange blossom water (or zest), vanilla seeds and vanilla extract. Mix well either by hand or using a hand held mixer.
2. Slowly add the powdered sugar and mix until smooth.
3. Place one third of the mixture into a small bowl and add enough yellow food coloring to obtain your desired color. Cover both bowls with clingfilm and place in the freezer for at least 15 minutes (the mixture needs to be very cold so you can work with it but not frozen solid).
4. Once the mixtures are well chilled, remove the yellow ‘yolk’ mixture from the freezer and taking about ½ teaspoon at a time roll in to balls. Once complete place the balls on a baking tray covered in parchment and place back in the freezer.
5. Repeat step 4 with the ‘egg whites’ mixture, this time using a table spoon for each scoop. If your egg whites are too soft to work with, freeze them a little longer.
6. Remove the egg yolks from the freezer. Place one of the whites in the palm of your hand and create an indent for the yolk, then cover it up and roll the white in to an egg shape. Continue with the rest of the mixtures then return to the freezer.
7. Whilst the eggs are freezing, melt the chocolate in the microwave in 30 second intervals stirring well in between.
8. Remove one egg from the freezer and stick a toothpick in it. Dip the egg in the chocolate making sure it is fully and evenly covered. Let the excess chocolate drip off then stand the other end of the toothpick in something (I used a potato) and put it in the fridge.
9. Repeat step 8, removing one egg from the freezer at a time.
10. Let the eggs set in the fridge for a good 30 minutes then ENJOY!