You will need;
100g dark or ‘milk’ chocolate
125g vanilla soft fondant icing
25g caster sugar
25g boiling water
12 hole egg mould
Method;
Gently melt your chocolate over a bain-marie or carefully in a microwave
Spoon your chocolate into each hole of the egg mould, making sure all the sides are coated
Tip your mould upside down and shake out any excess chocolate
Use a knife or spatula to cleanly scrape any excess off
Pop in the fridge or freezer until the chocolate is set
While the chocolate is setting, make the crème egg style filling
Add the sugar, boiling water and small chopped up pieces of fondant to a heatproof bowl
Microwave in short bursts until the sugar has dissolved into the water
Stir rapidly or use a hand mixer to mix in any lumps of fondant until the filling mixture is smooth and creamy
Once the chocolate has set, spoon or pipe the plain white crème egg filling into each hole of the egg mould
Colour the remaining filling mixture orange and again spoon or pipe to make the ‘yolk’ part of the crème eggs
Put back in the fridge or freezer to slightly set. The fondant will not set completely and will stay sticky, but chilling for a little while before putting the halves together makes it easier!
Carefully remove each egg half from the mould and sandwich the two pieces together. Because the fondant is still sticky the two halves should stay together, but if you need to, use a little bit more melted chocolate to glue the two halves
Happy Easter baking!