How To Make Easter Creme Eggs
As Easter is slowly approaching, prepare light and creamy treats like creme eggs that are made of chocolate on the outside and creamy pudding inside.
Beat corn syrup, butter, vanilla and salt until smooth. Add in powdered sugar a bit at a time until the mixture is smooth and creamy.
Place ⅓ of the mixture in a small bowl and add yellow coloring until it resembles egg yolk.
Freeze both the white and yellow mixtures for 2 hours. Once firm, roll balls of the yellow filling. Surround with the white mixture.
Roll into an egg shape and place back in the freezer for 45 minutes or overnight.
Melt the chips in a small bowl on 50% power until just about melted.
Remove the “eggs” from the freezer a couple at a time, roll in the melted chocolate and place on parchment paper to set.
If there are any bits that set and are exposed, just dab a little bit of melted chocolate on them to hold the filling in.
Once set, serve at room temperature.
- Your egg should be ⅓ yellow and ⅔ white.
- Calories: 257.62kcal
- Fat: 9.20g
- Saturated Fat: 5.76g
- Trans Fat: 0.12g
- Monounsaturated Fat: 2.27g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 43.30g
- Fiber: 0.72g
- Sugar: 41.17g
- Protein: 1.66g
- Cholesterol: 12.52mg
- Sodium: 42.44mg
- Calcium: 42.69mg
- Potassium: 80.90mg
- Iron: 0.51mg
- Vitamin A: 36.81µg