Chocolate Easter Egg

Chocolate Easter Egg
Staff Writer
Shutterstock

Make you own cream filled chocoalte eggs this year for Easter

Click here to see How to Make a Chocolate Easter Egg

12
Servings
128
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 12-ounce package candy coating milk chocolate, such as Wilton Candy Melts
  • 1/8 Cup butter, softened
  • 1/4 Cup light corn syrup
  • 1 1/2 Cup confectioners' sugar
  • 1 Teaspoon vanilla extract
  • Yellow food coloring

Directions

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. 

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
19g
15%
Protein
1g
2%
Calcium, Ca
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
12µg
3%
Magnesium, Mg
2mg
1%
Niacin
1mg
7%
Phosphorus, P
10mg
1%
Sodium, Na
29mg
2%
Water
4g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.