Homemade Cadbury Creme Eggs

Instructables: Homemade Creme Eggs

I've been wanting to make my own Easter eggs for a long time. This article gave me the inspiration to give it a go.

The sequence was surprisingly simple, and the results were very tasty though due to the size and richness; one is quite enough.

Melt Chocolate

When melting chocolate, finding an arrangement that works well can be tricky. In particular, allowing water to come into contact with the chocolate will cause it to sieze (don't throw it away, just let it cool and eat it - tasty mistake).

This is my preferred arrangement. A large bowl on top of a small saucepan.

Brush Egg Moulds

The concept for the shell is very simple. Layers of chocolate are built up to form a suitably thick layer. For this using the freezer to set the chocolate quickly worked very well. 350g of milk chocolate gave me 4 layers. 5 or 6 layers would be closer to optimum for a thick shell.

This time round I opted for cleaning up the edges of the shells once I had finished the process. Scrape off the excess chocolate as you are brushing it in would save time.

Make Fondant

The fondant recipe is very simple as shown in the article, however it is quite dense and handles like dough. I would adjust it to something slightly runnier:

58g Butter

170g Golden Syrup

1 tsp Vanilla Extract

200g Icing Sugar (instead of 375g)

This might be more runny and perhaps closer to the Cadbury's Creme Egg.

Join and Seal

The final step requires quickly painting chocolate around the edges of the filled halves, and then sealing another half on top. The neatness of the egg shell halves will determine how well they fit together.

Enjoy!