Cream Eggs
Over a double boiler, temper 2 cups of the chocolate according to the directions on tempering. Coat the insides of twenty plastic chocolate molds shaped like egg halves. You can also use a typical …
- Cook25 min
- Total25 min
- Serves10
- LevelEasy
Ingredients
- 1 egg-shaped plastic chocolate mold that fits twenty chocolate egg halves
- 2¼ cups couverture chocolate, divided
- ¼ cup light corn syrup
- 2 tbsp. non dairy margarine, softened
- 1 cup confectioners sugar
- 1 tsp. vanilla extract
- 1 to 2 drops yellow food coloring
Method
- Over a double boiler, temper 2 cups of the chocolate according to the directions on tempering. Coat the insides of twenty plastic chocolate molds shaped like egg halves. You can also use a typical truffle-style mold and coat each cavity evenly with chocolate. Let chocolate harden completely and then make the filling.
- To make the filling, in a small bowl whisk together the corn syrup, margarine, confectioner’s sugar, and vanilla extract until very smooth. Transfer one-quarter of the filling into a separate bowl and add in the yellow food coloring.
- Pop out the egg shapes from the mold.
- Fill ten of the chocolate egg cavities two-thirds of the way full with the white filling and then drop a central spot of yellow fondant into the center of the white to fill almost full, leaving a little room at the top so the fondant doesn’t over-flow. Temper ¼ cup of the remaining chocolate and pipe the chocolate onto just the edges of one of the eggs; use to glue each half of the eggs together, one filled and one hollow. Let chocolate harden completely. Store in cool dry place for up to 3 weeks
