Even though sales of Creme Eggs in the UK have seen a £6 million slump after the chocolate in the egg was changed from Dairy Milk to a standard cocoa version, a Creme Egg, to many is the epitome of Easter. So why not give it a go yourself and make your very own Creme Egg!
Makes 6 eggs
Ready in 40 minutes
800g milk chocolate
500g white fondant icing
Yellow and orange food colouring
1. Take 800g chocolate and melt it in a bain-marie to 45C. Never use a microwave, it won’t achieve a good melt and may burn the chocolate.
2. Pour two thirds of the chocolate on to a large marble surface. Ideally you will have this installed already as your counter. Temper it with a palette knife and a scraper - moving, spreading, piling in, spreading again, moving - until it starts to solidify.
3. Plonk it back into the remaining third of still melted chocolate. Mix well until evenly smooth. Pour the whole lot into your mould and tap to release any air bubbles.
4. Leave it for two to three minutes. Pour out the excess. Put the shells in the fridge for 20 minutes.
5. Put 100g sugar and 100ml water into a pan and dissolve to make sugar syrup
6. Take 500g white fondant icing, cut it in half, pummel yellow food colouring into one half.
7. Grate the icing and mix it with the sugar syrup until it is the consistency of buttercream icing.
8. Fill each shell half with white fondant then a dollop of yellow for the yolk and stick the two halves together with a little melted chocolate
Have you given it a go? Let us know, in the comments below, how you go on.