Creme-Filled Chocolate Eggs Recipe
Chocolate eggs with a creamy vanilla filling and a soft yellow center.
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Instructions
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Combine water, corn syrup, and sugar in a saucepan over medium-high heat. Stir until sugar dissolves, then cover and boil for 2-3 minutes.
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Remove lid, insert a candy thermometer, and cook syrup without stirring until it reaches 240 F (115 C).
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Pour fondant into a 9x13-inch pan, insert a candy thermometer, and cool undisturbed to 120 F (49 C).
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Using a dampened spatula, work the fondant in a figure-8 pattern, continually scraping it to the center, until it becomes stiff and crumbly (5-10 minutes).
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Moisten hands and knead the stiff fondant into a smooth, lump-free ball. Wrap in plastic wrap if pausing.
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Chop fondant, place in a mixing bowl, add vanilla extract and invertase, then mix until incorporated.
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Knead yellow food coloring into about one-quarter of the fondant (4 ounces) to achieve an egg yolk color.
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Roll yellow fondant into dime-sized balls (16-18), place on a foil-lined baking sheet, and refrigerate until firm.
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Flatten a larger white fondant ball, place a firm yellow "yolk " in the center, wrap the white around it, and form an egg shape. Refrigerate again until firm.
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Melt chocolate candy coating. Dip each egg in the coating using tools or a fork, and place on a foil-covered baking sheet.
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Check for complete chocolate coverage; patch any holes or re-dip if necessary.
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Store eggs in an airtight container at room temperature for at least five days to liquefy the filling.