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Homemade Creme Eggs
Prep Time
40 mins

A delicious homemade edition of the Easter chocolate classic!

Course: chocolate, easter
Servings: 15
  • 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
  1. 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.
  2. Take about 3/4 cup of the mixture and place in a small bowl. Add a couple drops of yellow food colouring and mix.
  3. 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.
  4. 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.
  5. 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.
  6. Place the eggs into the freezer for 15 minutes. While the eggs are in the freezer melt chocolate.
  7. 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.
  8. Allow the chocolate to set in the fridge for 10 minutes.

  9. Store in an airtight container for up to one week in a cool dry place.
  10. ENJOY!