Make you own cream filled chocoalte eggs this year for Easter.
Melt the chocolate in a double boiler or in the microwave according the package directions.
Using a pastry brush, brush a layer of chocolate in the inside of a silcone or plastic egg mold. Place the mold in the freezer for about 6-7 minutes, or until it is set. Repeat process with one more layer.
Meawhile, make the filling. Mix together the butter and light corn syrup. Add in the confectioners' sugar and mix to combine. Stir in the vanilla extract. Take 1/3 of the mixture and place it in a separate bowl, and mix in the yellow food coloring (this is the yolk part of the cream egg). Add in a little water to the white and yellow cream mixtures to thin out a bit.
Take the mold out of the freezer and remove each egg shell from the mold. Spoon in the white cream mixture into half of the chocolate egg shells. Add a drop of yellow cream mixture in the center of each cream filled egg.
Use a pastry brush to brush the rim of each egg shell with melted chocolate and use the melted chocolate as glue to combine the egg shells to form one chocolate egg. Let set until the chocolate is dry.