Bittersweet Creme Eggs
- Minutes to Prepare:
- Number of Servings: 18
Ingredients
100g corn syrup58g butter375g powdered sugar1 tbsp vanilla (use clear if you want 100% white "whites")3/4 tsp sea salt5 drops yellow food colouring2 drops red food colouringbittersweet chocolate, for dipping
In a bowl, beat together corn syrup, butter, powdered sugar, vanilla and sea salt.
Remove 1/3 of the mixture to another bowl and stir in the food colourings.
Chill 1 hour.
Roll 16 small balls of the "yellow" mixture and place on a plate, freeze until solid.
Make 16 pieces of the "white" mixture and flatten each into a rough disk.
Place one frozen "yolk" in the centre of each "white" and wrap the white mixture around it, smoothing into a rough egg shape.
Place completed eggs on a plate and chill.
Melt the bittersweet chocolate in a double boiler or microwave and dip the eggs to coat.
Allow to harden completely at room temperature.
Serving Size: Makes 18
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Remove 1/3 of the mixture to another bowl and stir in the food colourings.
Chill 1 hour.
Roll 16 small balls of the "yellow" mixture and place on a plate, freeze until solid.
Make 16 pieces of the "white" mixture and flatten each into a rough disk.
Place one frozen "yolk" in the centre of each "white" and wrap the white mixture around it, smoothing into a rough egg shape.
Place completed eggs on a plate and chill.
Melt the bittersweet chocolate in a double boiler or microwave and dip the eggs to coat.
Allow to harden completely at room temperature.
Serving Size: Makes 18
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 120.4
- Total Fat: 2.6 g
- Cholesterol: 6.9 mg
- Sodium: 122.4 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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