Photography: Tango/C. | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

These delicious little cream-filled chocolate eggs are unbeatable!

  • Prep time 50 minutes
  • Total time 4 hours & 20 minutes
  • Portion size 18 servings



Beat butter with vanilla, salt and corn syrup using electric mixer on medium speed until combined. Reduce speed to low; gradually beat in icing sugar until mixture is smooth and creamy. Transfer one-third of the mixture to separate bowl and mix in food colouring, a bit at a time, until desired colour is reached. Place both bowls in freezer for 30 minutes. Line baking sheet with waxed paper; refrigerate for 10 minutes.

Shape yellow mixture by teaspoonfuls into balls; place on prepared baking sheet. Freeze for 30 minutes.

Flatten 1 tbsp of white mixture into 1/4-inch thick slice. Place 1 yellow ball in centre; wrap white mixture around yellow ball to form egg shape. Repeat with remaining white mixture and yellow balls (return to freezer for a few minutes if mixtures start to melt). Return eggs to prepared baking sheet and freeze for 30 minutes.

In microwaveable bowl, melt chocolate on medium-low for 2 minutes. Stir chocolate until smooth and melted. Using 2 forks, dip cold eggs, 1 at a time, into chocolate to coat well, tapping forks on edge of bowl to remove excess. Return eggs to prepared baking sheet and refrigerate until chocolate coating has hardened, about 2 hours. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)

Nutritional facts PER EGG about

  • Iron 2.5 mg
  • Fibre 2 g
  • Sodium 45 mg
  • Sugars 32 g
  • Protein 2 g
  • Calories 255
  • Total fat 11 g
  • Cholesterol 7 mg
  • Saturated fat 7 g
  • Total carbohydrate 37 g
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