I know I know, it feels like Easter was nearly 2000 years ago but that doesn’t mean you can’t still enjoy a Cadbury Creme Egg. As ashamed as I am to admit it, I look forward to the few moments I spend every year slowly and privately devouring my annual ration of 1 creme egg. The filling is so sweet and decedent that it helps to mask the sub-par chocolate and the salacious sight of someone slowly and seductively licking the runny cream out of a chocolate egg (this is why I enjoy mine in private). My love for the egg runs so deep that I realized I might panic one day if I got a creme egg craving in September. The only fix was to find a way to make them myself. So, I searched the interwebs and came across a goldmine, Ashley Rodriguez of not without salt already did the leg work and breaks the recipe down for us.
I followed her instructions almost exactly. And I gotta say, this is the most fun I’ve had in the kitchen in a while! It brought back memories of squishing Play-Doh through my fingers as a youngster and molding Fimo beads for my hemp necklace collection as a pre-teen. Seriously good times, folks.
Lent doesn’t last all year, so don’t deny yourself this sinfully sweet treat just because it isn’t Easter. This recipe can be resurrected any time of year.
- Lyle's Golden Syrup - 1/2 cup
- unsalted butter at room temperature - 3/4 stick (6 tablespoons)
- salt - 1/2 teaspoon
- Orange Blossom Water (optional) - 1/8 teaspoon
- vanilla bean, seeds removed (optional, I omitted them because I didn’t have any on hand) - 1
- pure vanilla extract - 1-2 teaspoons (I used 2 since I didn’t have the vanilla bean)
- powdered sugar - 3 cups
- yellow food coloring - 1/4 - 1/2 teaspoon
- Ghirardelli 60% dark chocolate chips - 1 bag
- Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (this can easily be done by hand or with a hand mixer). Add the Golden Syrup, salt, orange blossom water, vanilla seeds and vanilla.
- Mix on medium-low to combine. Scrape down the sides of the bowl with a rubber spatula to make sure everything is mixed well.
- Turn the mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl as necessary.
- Place 1⁄3 of the mixture into a small bowl and add enough food color to obtain desired color.
- Cover both bowls with plastic wrap and put into the freezer for at least 15 minutes. It is necessary that this mixture be very cold while working with it.
- When the sugar mixture has completely chilled remove from the freezer. Working quickly take about 1 teaspoon of the “yolk” mixture and roll it into a ball. Continue forming your yolks.
- Once the yolks are complete, place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.
- Now working with your “whites” use a tablespoon measure to scoop out the sugar mixture then roll that into a ball. Continue until all the white portion of the sugar mixture is gone.
- If the whites are too soft place back into the freezer for a few minutes.
- Remove the yolks from the freezer. Place a white in the palm of your hand and gently flatten a bit. Create an indent in the center to rest the yolk in. Place the yolk in the center of the white and form the white around the yolk. Roll the white into an egg shape. If at any point the sugar mixture gets too soft quickly put it back into the freezer.
- Continue this process until all your eggs are complete. Return to the freezer. While your eggs are chilling, slowly melt your chocolate over a double boiler.
- Working with one egg at a time, remove the egg from the freezer and stick a bamboo skewer or toothpick in it. Dip the egg into the chocolate and carefully let the excess chocolate drip off.
- Place the toothpick into something – like a shoebox or a root vegetable– while the chocolate sets.
- Place the chocolate covered egg into the fridge for 10 minutes while the chocolate sets.
- Carefully remove the skewer or toothpick from the egg and cover up the small hole with a little bit of melted chocolate. Once the chocolate sets they are good to go.
- Remember, the entire process takes a while but nearly every step feels like an elementary school art project. Way more fun than trudging through wet grass in search of some rotting pastel over-boiled eggs.
- Recipe adapted from Ashley Rodriguez's recipe for Homemade Cadbury Creme Eggs of Not Without Salt.