Vanilla Creme Eggs
Crème Eggs – Time honored store bought confections indicating the arrival of spring – Now available at your fingertips!
With the crack of their hard chocolate shell revealing syrupy yolk centers, these decadent treats have been delighting kids and adults for generations. Candies that have traditionally been available annually, can now be yours the whole year through. This recipe, adapted from Food 52, will light up your dessert buffet.
Wanting to take a more sophisticated approach? With the simple modification of removing the yellow centers, this recipe can easily be transformed, resulting in delicate vanilla crèmes.
- 1/2 cup organic corn syrup or agave
- 6 tablespoons Spectrum palm oil
- pinch of fluer de sel
- 1 teaspoon vanilla bean paste
- 2 teaspoons Rain's Choice vanilla extract
- 3 cups powdered sugar
- 1-2 tablespoons water
- 2 pounds quality dark chocolate
- *yellow food dye for the yolks - Optional
- Using an electric mixer, mix the corn syrup, oil, salt, vanilla paste and extracts together until creamy.
- Blend the powdered sugar, one cup at a time, into the mix until incorporated.
- Sprinkle water into the mixture, blending until you've reached your desired consistency. You can choose to make these thick or syrupy, whichever you most associate with a creme egg.
- Scoop out a third of the creme mixture and place into a small bowl. This will be your "yolks." Stir a few drops of yellow food coloring into the creme, adding color until you've reached your desired hue. The remaining creme will be your "egg whites."
- Freeze the cremes for a minimum of 15 minutes.
- Starting with the yellow creme, roll out 1/4 inch balls and place them on a wax paper covered baking sheet. Return the creme to the freezer periodically if the mixture becomes too soft to work with. Once you've made all of the "yolks" place the cookie sheet in the freezer.
- Next, using the white creme, roll out 1 inch round balls and flatten them into round disks. Place these disks on a wax paper covered baking sheet and return to the freezer.
- After 15-20 minutes remove both the "yolks" and the "whites" from the freezer, and working quickly, place the yolks into the center of the whites, enclosing the yolks into the whites, forming the shape of a small egg. Return to the freezer for 15 minutes.
- While chilling the "eggs", finely chop about 1/2 pound of chocolate. Using a microwave or a tempering pan, melt your chocolate to 118 degrees f. Stir 1/4 cup finely chopped "seed chocolate" into the melted chocolate and stir until all chocolate is melted and is approximately 88 degrees f. (I like to temper the chocolate in small batches, as it will need to be re-tempered as it cools, ensuring that you won't waste any chocolate if you don't use the full 2 pounds.)
- Remove your "eggs" from the freezer and, one at at time, dip them into the tempered chocolate using a spoon to cover the entire creme egg. It's important to make sure that all of the creme is covered or it will seep out of the chocolate shell once the chocolate hardens and the creme softens. Place the chocolate covered eggs onto wax paper and let the chocolate harden. You can store the eggs in a tin until ready to serve or wrap in individual foil sheets to give as gifts.