Make Your Own

Last Year, I posted a listing on how to make your own Girl Scout Cookis and put everyone out of business.

With Easter a mere forty days away, I give you this :

Photo courtesy Instructables

The good folks over at Instructables have come up with a complete recipe with detailed instructions on eggs-actly (sorry, I had to make the joke) how to make these lovelies at home.

I have high eggs-pectations that all of you will try this......details after the JUMP

How To Make Cadbury Crème Eggs!

This may seem involved, but it’s really not so scary.

Step 1

Assemble the following ingredients:

170g (1/2 cup) light Corn Syrup (or Golden Syrup, if you're across the pond)

58g (1/4 cup) Sweet Crème Butter, room temperature

375g (3 cups) Confectioner's Powdered Sugar (Icing Sugar, again, the UK)

1 teaspoon Vanilla

1/4 teaspoon Salt

Yellow Food Coloring

1 (12 ounce) bag Milk Chocolate Chips

NOTE : To make actual hollow eggs with the filling inside, you'll need to acquire some egg molds.  Alternatively, you can form the filling and dip it in the chocolate.  If you choose the dipping method, you may consider adding 2 teaspoons of non-hydrogenated vegetable shortening to the chocolate to thin it and make it easier for dipping.

Step 2

Cream together the corn syrup, butter and vanilla in a stand mixer. Sift in the confectioner's powdered sugar and beat until incorporated. Ok yeah, that was it. Now to get fancy and separate the filling into whites and yolks! Take out about a third of the filling and stir in some yellow food coloring.  Now you're done! Put the two bowls in the fridge, as they're easier to work with once they're set up a little.

Step 3

This step is sticky!  It helps to keep your hands clean and cold.

Make little yolk balls out of the yellow mixture.  Place them on a sheet pan lined with parchment paper (DO NOT use aluminum foil, it will not work). Return the tray of yolk balls the fridge or even the freezer to firm up.  These babies get soft fast!

When the yolks are set up, you can start embedding them in the whites.  Scoop an amount of white filling out and flatten it into a circle.  Place the yolk ball inside, and wrap the white around it.  Know what to do next?  Stick it in the fridge.

NOTE :If you do decide to use the egg molds instead of the dipping method, a friend recently suggested simply piping the whites and yolks into the chocolate molds with a pastry bag.  This would save a LOT of time.

Step 4 - Using Egg Molds

For those USING egg molds : Melt the chocolate in a double boiler or in short bursts in the microwave. Fill the molds with the chocolate and swirl to coat the sides.  Alternatively, use jorgegunn's method as detailed in Handmade Chocolate Boxes to fill the molds entirely, let the outsides set, and pour out the excess.

Once the molds are set, plop a filling ball into half of each mold.  Using more melted chocolate, join the two halves of the egg together.

Let set and demold.  The freezer does wonders for this step.

Step 5 - Not Using Egg Molds

For those NOT USING egg molds : Melt the chocolate and 2 teaspoons of shortening in the microwave in short bursts until just melted. Stir to combine into a silky mixture

Either dip fillings into the chocolate with a fork and let set on parchment paper, or skewer the fillings and dip them that way (a'la cake pops).

Once the chocolate is set, you can dip them again for an extra chocolatey shell!

Recipe adapted and courtesy of scoochmaroo and Instructables. See them for full details and PHOTOS!