Bittersweet Creme Eggs
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Bittersweet Creme Eggs calories by ingredient
Introduction
This is a pretty web-famous, but still delicious, mock-up of the Cadbury treat. You can make deliciously flavoured fillings by changing the extracts (my current favourite is coconut "white" and lemon "yolk"). NI does not include chocolate coating. This is a pretty web-famous, but still delicious, mock-up of the Cadbury treat. You can make deliciously flavoured fillings by changing the extracts (my current favourite is coconut "white" and lemon "yolk"). NI does not include chocolate coating.Number of Servings: 18
Ingredients
-
100g corn syrup
58g butter
375g powdered sugar
1 tbsp vanilla (use clear if you want 100% white "whites")
3/4 tsp sea salt
5 drops yellow food colouring
2 drops red food colouring
bittersweet chocolate, for dipping
Directions
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.