Has anybody else noticed how expensive Easter candy is? I came to this painful realization this Easter season, and to solve this problem I decided to make some of my favourite treats at home. My favourite Easter chocolate is a crème egg, and when I found this recipe I was super excited and hopeful to try it. After finishing two of my four exams and an 8 paged paper I rewarded myself with a fun time of making these goodies. It is a bit of a timely process as the filling can get a bit too loose if it is at room temperature for too long, but I found it to be a very fun recipe to make. I am really happy about how these eggs turned out. The filling doesn’t taste exactly like crème eggs, but boy oh boy are they delicious! They fill in the crème egg shaped hole in my heart perfectly!
These eggs are great on their own with a cup of tea, or you could use them to decorate an Easter cake or cupcakes. You also could pack them up in cute baggies to fill your kidlets’ Easter baskets. You also could serve these on your Easter dessert table! I love being able to make treats that taste delicious, and don’t have all the same additives as store bought treats do. I also find it super relaxing to spend an afternoon or evening dunking, drizzling and decorating.
A delicious homemade edition of the Easter chocolate classic!
- 1/2 cup honey
- 6 tbsp softened butter (I used salted)
- 3 cups powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 1-3 drops yellow food colouring
- 2 Lindor Milk Chocolate bars
In the bowl of an electric mix, beat together honey, butter, powdered sugar, salt and vanilla. Beat until light and fluffy. If you find your mixture is too thin allow it to thicken/cool in the fridge for a couple minutes.
Take about 3/4 cup of the mixture and place in a small bowl. Add a couple drops of yellow food colouring and mix.
Line a baking sheet with parchment paper. Using a 1/2 tsp to measure out 15 “yolks” from the yellow mixture. Once formed place on baking sheet. If the mixture gets too soft, place in the freezer for a couple minutes. Once all 15 yolks are ready let them set in the freezer for 15 minutes.
While the “yolks” are in the freezer use a tablespoon to measure out 15 egg “whites” flatten the egg whites into round disks using your palms and place onto a prepared baking sheet.
Take the “yolks” from the freezer and place one into the centre of each egg “white”. Mold the egg “white” around the “yolk” and roll in the palms of your hands and then shape into an egg shape. If the white mixture is too soft place in freezer for a couple minutes.
Place the eggs into the freezer for 15 minutes. While the eggs are in the freezer melt chocolate.
Dip eggs into the chocolate. I used my fingers and a spoon, I found the mixture stuck to the prongs of the fork. Find a style that works for you.
Allow the chocolate to set in the fridge for 10 minutes.
Store in an airtight container for up to one week in a cool dry place.