Cadbury Crème Eggs are as synonymous with Easter as the bunny rabbit itself. Cracking through the chocolate shell into the sweet fondant center is the kind of moment kids can’t wait for, but as adults, they’re a lot sweeter than we remember. Our homemade version tames the sugar count by substituting dark chocolate for milk chocolate and nixing the corn syrup. The children will love to help make them, and perhaps it’ll start a new Easter tradition.
Homemade Chocolate Creme Eggs Recipe
Yields 24
Active time: 1 hour, 30 minutes
The Skinny
Per egg:
- 200 cal
- 7.5 g fat (5 g sat)
- 33 g carbs
- 107 mg sodium
- 0.6 g protein
Ingredients
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon salt
2/3 cup fat-free sweetened condensed milk
6 cups powdered sugar, sifted
10 drops yellow food coloring
2 pounds dark chocolate candy coating
24 2½-inch egg-shaped plastic molds (optional)
Preparation
- Cream butter with an electric mixer. Add vanilla and salt and mix until combined. Add condensed milk. Add powdered sugar and mix slowly until dough pulls away from the sides of the bowl. With your hands, knead mixture, as you would bread dough, on a surface dusted with powdered sugar. Knead until the fondant is smooth.
- Take approximately one-quarter of the fondant and knead in yellow food coloring.
- Roll the yellow fondant into 1-teaspoon size balls. You should get 24 small yellow balls. Place them on a foil-lined baking sheet and refrigerate until very firm, about 5-10 minutes.
- Roll the rest of the fondant into 1½-tablespoon size balls. Use your thumb to create an indentation in each white ball. Place the yellow balls in their centers and wrap the whites around the yolks. Form into egg shapes and place them back on the baking sheet.
- Melt the chocolate candy coating in a double boiler until a candy thermometer reads 90°F. Remove from heat and fill each mold half with 1 tablespoon of chocolate. Place a fondant egg in half of them and cover with the other halves to form eggs. Use paper clips or rubber bands to keep the molds together. If you don’t have molds, dip the fondant eggs directly into the tempered chocolate. Place eggs in the freezer for 5 minutes to harden.
- Remove eggs from the molds and use a knife to shave down the seams so they’re smooth. Store in an airtight container at room temperature.
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Originally posted April 2014. Updated April 2015 and April 2022
Cover image via Shutterstock