YIELD: 10 CREAM EGGS
These are so easy to make, you just need a good chocolate mold (clear plastic) and an afternoon with nothing going on. The food coloring isn’t needed in this recipe but helps create the authentic “yolk” we’ve grown so accustomed to in a cream egg.
Directions
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 the 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 of 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; used to glue each half of the eggs together, one filled and one hollow.
Let chocolate harden completely.
Store in a cool dry place for up to 3 weeks.
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Ingredients
1 egg-shaped plastic chocolate mold that fits twenty chocolate egg halves
2¼ cups couverture chocolate, divided
¼ cup light corn syrup
2 tablespoons non dairy margarine, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
1 to 2 drops yellow food coloring
