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Copycat Creme Eggs Recipe

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4 from 29 reviews

This Copycat Creme Eggs recipe is a delightful homemade version of the classic candy, featuring a rich chocolate shell filled with a sweet, creamy fondant center. Prepared with simple ingredients and chilled to perfection, these treat-sized eggs make a fun and festive dessert perfect for holidays or anytime you crave a nostalgic sweet.

  • Total Time: 40 minutes
  • Yield: 6 servings (approximately 12 eggs)

Ingredients

Chocolate Shell

  • 1 1/2 cups chocolate melting wafers (or chocolate almond bark)

Filling

  • 2/3 cup whole milk
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 7 cups powdered sugar
  • 2 tablespoons refined coconut oil (melted)
  • 1 to 3 drops yellow gel food coloring
  • 1 drop orange gel food coloring

Instructions

  1. Melt the Chocolate: In a small microwave-safe bowl, combine the chocolate melting wafers or almond bark. Microwave in 30-second increments, stirring thoroughly after each, until the chocolate is completely melted and smooth.
  2. First Chocolate Coat: Fill each egg mold cavity about one-third full with melted chocolate and let it stand for 2 minutes.
  3. Coat Mold Sides: Using a pastry brush, evenly spread the chocolate up the sides of each cavity for a uniform coat. Pour any excess chocolate back into the bowl to avoid waste.
  4. Chill Chocolate Shell: Place the mold in the refrigerator for 2-3 minutes to set the chocolate. Ensure the coating is at least 1/4 inch thick; repeat the chocolate coating step if a thicker shell is needed. Reserve about one-third of the chocolate for sealing later.
  5. Prepare Sugar Syrup: In a small saucepan, whisk together whole milk and granulated sugar. Heat over medium until it begins to bubble, approximately 5 minutes, stirring until the sugar dissolves fully and the mixture is smooth.
  6. Mix Filling Base: Remove the syrup from heat and transfer it to a large heat-proof mixing bowl. Add vanilla extract and whisk to combine.
  7. Add Powdered Sugar: Gradually incorporate powdered sugar in increments of 1 1/2 cups, whisking thoroughly after each addition until fully blended.
  8. Incorporate Coconut Oil: Add the melted coconut oil to the filling mixture and whisk until smooth and combined.
  9. Color Egg White Filling: Take 1 cup of the filling in a small bowl and add 1 to 3 drops of yellow gel food coloring and 1 drop of orange gel food coloring. Whisk until the color is uniform.
  10. First Layer Filling: Fill each chocolate-lined egg cavity about one-third full with the plain white filling.
  11. Form the Yolk: Using a melon baller or teaspoon, add approximately a teaspoon of the colored orange filling in the center for the egg yolk.
  12. Fill Egg: Cover the colored yolk with the white filling until the egg cavity is about three-quarters full.
  13. Seal with Chocolate: Top each filled egg cavity with the remaining melted chocolate to seal the filling inside. Refrigerate for 5 minutes to set.
  14. Decorate: Optionally, decorate the set eggs with leftover chocolate and festive sprinkles to enhance appearance and festivity.

Notes

  • Be sure to use a good quality melting chocolate or almond bark for the best texture and taste of the shell.
  • Maintaining a thick enough chocolate shell helps prevent cracking or breakage when handling the filled eggs.
  • The filling can be adjusted in color intensity by varying the amount of gel food coloring.
  • Using a melon baller or small spoon for the yolk creates an authentic creme egg appearance.
  • Store the finished creme eggs in an airtight container in the refrigerator for up to 1 week.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Candy
  • Method: No-Cook
  • Cuisine: American

Find it online: https://ellarecipe.com/copycat-creme-eggs-recipe/