Chocolate Creme Eggs

A creamy, dreamy homemade take on the classic candy, these Chocolate Creme Eggs feature silky milk chocolate shells filled with a marshmallow-like center and a citrus surprise.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 48 mini eggs

Course: Candy, Dessert

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Chocolate Shells

32 oz 2 pkgs (16 oz each) milk chocolate, melted and divided Use good-quality milk chocolate chips or bars.

Creme Filling

1 cup light corn syrup Use clear, light corn syrup for best results.
0.5 cup butter, softened Use unsalted butter for better control of saltiness.
6 cups powdered sugar Sift if clumpy, do not substitute with granulated sugar.
2 tsp vanilla extract For flavor enhancement.
0.5 tsp salt Balances the sweetness.
2 Tbsp milk Adjust consistency if needed.
2 drops orange gel food coloring Use for coloring the center filling.
1 drop yellow gel food coloring Use for additional color in the center.

Method

Preparation

Line 48 mini muffin cups with small parchment paper liners.
Melt 16 ounces of milk chocolate in the microwave until glossy.

Assembly

Pipe a thin layer of melted chocolate into each lined mini cup.
In a stand mixer, beat softened butter and corn syrup until creamy.
Add milk, vanilla, and salt, then slowly incorporate powdered sugar until it holds stiff peaks.
Spoon two-thirds of the filling into a piping bag for the white center.
Color the remaining filling with orange and yellow gel food coloring.
Pipe a dome of white filling into each chocolate-lined cup, then add a dot of orange filling.
Melt the remaining chocolate and seal the cups by piping it over the filled centers.
Refrigerate the pan for 30 minutes until firm.
Remove parchment liners and store in an airtight container.

Notes

Store in an airtight container in the fridge for up to 10 days. Freeze for up to 3 months.