Chocolate Cream Easter Eggs
Recipe courtesy of Tiffani Thiessen
- ¾ cup light corn syrup
- 4 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla bean paste
- ½ teaspoon Kosher salt
- 3 cups powdered sugar
- 2 small drops yellow gel food coloring
- 1 small drop red gel food coloring
- 6 ounces light blue chocolate melts (Wilton brand recommended)
- 6 ounces white speckle chocolate melts (Wilton brand recommended)
- 6 ounces yellow chocolate melts (Wilton brand recommended)
- Specialty equipment: Two silicone egg molds (6 eggs per mold)
Using a stand mixer or hand blender, combine corn syrup, butter, vanilla and salt until smooth. Add in powdered sugar, little by little, until fully incorporated. Remove ⅓ of the mixture to a small bowl and place the remaining amount to a medium bowl. To the smaller bowl, add the yellow and red gel food coloring and mix until thoroughly combine. Press plastic wrap right up against the surface of both mixtures and place both bowls in the refrigerator for 1 hour.
Line a sheet tray with parchment paper. Remove the cream fillings from the fridge. Take 1 teaspoon of the orange/yellow mixture and form into a ball. Take 1 tablespoon of the white mixture and flatten with your fingers like a small patty. Place the white filling over the orange/yellow filling and roll into a round, oval shape. Place the cream fillings on the parchment paper and refrigerate for another hour.
While the cream fillings set, melt the chocolates in separate bowls in the microwave or over a double boiler. In a silicone egg mold, add 1 tablespoon of desired melted chocolate and tilt the mold until the chocolate is evenly coated on all the egg molds. Place these molds in the refrigerator for 30 minutes to set the chocolate.
When the chocolate is set and the cream fillings are ready, add the cream filling to the center of the chocolate eggs molds and top with more melted chocolate, filling the molds to the top. Refrigerator again for at least 1 hour or until the chocolate is fully set. Repeat the process to use all the cream fillings or freeze the extra cream filling until you are ready to use.
Remove chocolate cream eggs from the refrigerator, unmold and serve!
Photography by Rebecca Sanbria