Bittersweet Creme Eggs
"This is a pretty web-famous, but still delicious, mock-up of the Cadbury treat. You can make deliciously flavoured fillings by changing the extracts (my current favourite is coconut "white" and lemon "yolk")."
photo by YummySmellsca
- Ready In:
- 24hrs
- Ingredients:
- 8
- Yields:
-
16 eggs
- Serves:
- 16
ingredients
- 100 g corn syrup
- 58 g butter
- 375 g powdered sugar
- 1 tablespoon vanilla (use clear if you want 100% white "whites")
- 3⁄4 teaspoon sea salt
- 5 drops yellow food coloring
- 2 drops red food coloring
- bittersweet chocolate, for dipping
directions
- In a bowl, beat together corn syrup, butter, powdered sugar, vanilla and sea salt.
- Remove 1/3 of the mixture to another bowl and stir in the food colourings.
- Chill 1 hour.
- Roll 16 small balls of the "yellow" mixture and place on a plate, freeze until solid.
- Make 16 pieces of the "white" mixture and flatten each into a rough disk.
- Place one frozen "yolk" in the centre of each "white" and wrap the white mixture around it, smoothing into a rough egg shape.
- Place completed eggs on a plate and chill.
- Melt the bittersweet chocolate in a double boiler or microwave and dip the eggs to coat.
- Allow to harden completely at room temperature.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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