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Creme Egg Dupes



You will need;

100g dark or ‘milk’ chocolate

125g vanilla soft fondant icing

25g caster sugar

25g boiling water

12 hole egg mould


 


Method;

  1. Gently melt your chocolate over a bain-marie or carefully in a microwave

  2. Spoon your chocolate into each hole of the egg mould, making sure all the sides are coated

  3. Tip your mould upside down and shake out any excess chocolate

  4. Use a knife or spatula to cleanly scrape any excess off

  5. Pop in the fridge or freezer until the chocolate is set

  6. While the chocolate is setting, make the crème egg style filling

  7. Add the sugar, boiling water and small chopped up pieces of fondant to a heatproof bowl

  8. Microwave in short bursts until the sugar has dissolved into the water

  9. Stir rapidly or use a hand mixer to mix in any lumps of fondant until the filling mixture is smooth and creamy

  10. Once the chocolate has set, spoon or pipe the plain white crème egg filling into each hole of the egg mould

  11. Colour the remaining filling mixture orange and again spoon or pipe to make the ‘yolk’ part of the crème eggs

  12. 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!

  13. 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!


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