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