Chocolate Creme Eggs Recipe
Description
Chocolate creme eggs are a delicious Easter treat that is easy to make at home. They are a great treat for kids and adults alike. The chocolate shell has a sweet, creamy filling that is similar to a chocolate truffle. This recipe is a great way to make your own chocolate creme eggs with minimal effort. The eggs are perfect for Easter baskets or as a special treat for any occasion.
Ingredients
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon corn syrup
- 1/4 cup confectioners' sugar
- 2 tablespoons cocoa powder
- 2-3 drops yellow food coloring, optional
- 1/4 cup white chocolate chips
Instructions
1. Place the chocolate chips, heavy cream, butter, vanilla extract, almond extract and corn syrup in a medium-sized saucepan. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Let cool slightly.
2. In a medium-sized bowl, combine the confectioners' sugar, cocoa powder and yellow food coloring, if using. Add the melted chocolate mixture and stir until the ingredients are completely combined and the mixture is smooth.
3. Place a sheet of parchment paper on a baking sheet. Drop teaspoon-size amounts of the chocolate mixture onto the parchment paper, making sure to leave enough space between each egg. Place the baking sheet in the refrigerator for 15 minutes to allow the eggs to set.
4. Place the white chocolate chips in a small, microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Carefully remove the baking sheet from the refrigerator and spoon a small amount of the melted white chocolate onto each egg. Place the baking sheet back in the refrigerator for 15 minutes to allow the eggs to set.
5. Carefully remove the baking sheet from the refrigerator and gently remove each egg from the parchment paper. Serve immediately or store in an airtight container in the refrigerator for up to two weeks.
Equipment
- Medium-sized saucepan
- Medium-sized bowl
- Baking sheet
- Parchment paper
- Small, microwave-safe bowl
Notes
- Make sure the chocolate mixture is completely cooled before adding the confectioners' sugar and cocoa powder. Otherwise, the eggs will not set properly.
- If the white chocolate does not melt completely, microwave for a few more seconds.
- If the eggs are too soft after being removed from the refrigerator, place them back in the refrigerator for a few more minutes.
Nutrition
Each chocolate creme egg contains approximately 200 calories. Each egg contains 12 grams of fat, 21 grams of carbohydrates, and 2 grams of protein.
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