I
made these bad boys a few years back for an Easter lunch I was attending. It
was one of those ‘cooking’ projects I went into thinking there was no way I wouldn’t
screw it up, and was happily surprised when I in fact did not. It’s a lot more
work than buying a pack of palm-oil filled un-ethically made cadbury creme eggs
from the shop, but I guarantee it’s worth it. This makes
around 15 eggs, depending on size and I’ve adapted the ingredients list from Food52, these are their photos and their original instructions as well.
made these bad boys a few years back for an Easter lunch I was attending. It
was one of those ‘cooking’ projects I went into thinking there was no way I wouldn’t
screw it up, and was happily surprised when I in fact did not. It’s a lot more
work than buying a pack of palm-oil filled un-ethically made cadbury creme eggs
from the shop, but I guarantee it’s worth it. This makes
around 15 eggs, depending on size and I’ve adapted the ingredients list from Food52, these are their photos and their original instructions as well.
[WHAT YA NEED]
½
cup corn syrup or agave nector
cup corn syrup or agave nector
6
tablespoons butter, softened / ¼ cup vegan butter
tablespoons butter, softened / ¼ cup vegan butter
½
teaspoon salt
teaspoon salt
1
teaspoon vanilla
teaspoon vanilla
3
cup powdered sugar / powdered vegan sugar
cup powdered sugar / powdered vegan sugar
¼
to ½ teaspoon yellow food coloring
to ½ teaspoon yellow food coloring
12
ounces dark fair trade chocolate ()
ounces dark fair trade chocolate ()
[HOW TO]
ONE. Place
the butter in the bowl of a stand mixer that has been fitted with the paddle
attachment (this can also be done by hand or with a hand mixer). Add the golden
syrup, salt, orange blossom water (if using), vanilla seeds, and vanilla
extract. Mix on medium-low to combine, scraping down the sides of the bowl with
a rubber spatula to make sure everything is mixed well. Turn the mixer to low
and slowly add the powdered sugar. Mix until completely smooth, scraping down
the sides of the bowl as necessary.
the butter in the bowl of a stand mixer that has been fitted with the paddle
attachment (this can also be done by hand or with a hand mixer). Add the golden
syrup, salt, orange blossom water (if using), vanilla seeds, and vanilla
extract. Mix on medium-low to combine, scraping down the sides of the bowl with
a rubber spatula to make sure everything is mixed well. Turn the mixer to low
and slowly add the powdered sugar. Mix until completely smooth, scraping down
the sides of the bowl as necessary.
TWO. Place
a third of the mixture into a small bowl and add enough yellow food coloring to
obtain your desired color. Cover both bowls with plastic wrap and put into the
freezer for at least 15 minutes; your mixture must be very cold while you work
with it.
a third of the mixture into a small bowl and add enough yellow food coloring to
obtain your desired color. Cover both bowls with plastic wrap and put into the
freezer for at least 15 minutes; your mixture must be very cold while you work
with it.
THREE. When
the sugar mixture is thoroughly chilled, remove from the freezer. Working
quickly, take about ½ teaspoon of the yellow “yolk” mixture and roll it into a
ball. Repeat with the rest of the mixture.
the sugar mixture is thoroughly chilled, remove from the freezer. Working
quickly, take about ½ teaspoon of the yellow “yolk” mixture and roll it into a
ball. Repeat with the rest of the mixture.
FOUR. Once
the yolks are complete, place them on a plate or a sheet tray covered with
parchment and then put that back into the freezer.
the yolks are complete, place them on a plate or a sheet tray covered with
parchment and then put that back into the freezer.
FIVE. Now,
scoop out a tablespoon of your “whites” and roll it into a ball. Repeat with
the rest of the white portion of the sugar mixture. If the whites are too soft
to work with, place back into the freezer for a few minutes.
scoop out a tablespoon of your “whites” and roll it into a ball. Repeat with
the rest of the white portion of the sugar mixture. If the whites are too soft
to work with, place back into the freezer for a few minutes.
SIX. Remove
the yolks from the freezer. Place a white in the palm of your hand and gently
flatten it a bit. Create an indent in the center to rest the yolk in. Place the
yolk in the center of the white, then cover it up and roll the white into an
egg shape. If at any point the sugar mixture gets too soft, quickly put it back
into the freezer.
the yolks from the freezer. Place a white in the palm of your hand and gently
flatten it a bit. Create an indent in the center to rest the yolk in. Place the
yolk in the center of the white, then cover it up and roll the white into an
egg shape. If at any point the sugar mixture gets too soft, quickly put it back
into the freezer.
SEVEN. Continue
this process until all your eggs are complete. Return them to the freezer.
this process until all your eggs are complete. Return them to the freezer.
EIGHT. While
your eggs are chilling, temper your chocolate or microwave it in 30 second
intervals, stirring very well in between. If you use the microwave method, add
a tablespoon of canola oil to the melted chocolate and stir well; this will
give you a little more flexibility with your chocolate. You will not, however,
get as nice of a crack as you bite into the egg.
your eggs are chilling, temper your chocolate or microwave it in 30 second
intervals, stirring very well in between. If you use the microwave method, add
a tablespoon of canola oil to the melted chocolate and stir well; this will
give you a little more flexibility with your chocolate. You will not, however,
get as nice of a crack as you bite into the egg.
NINE. Working
with one egg at a time, remove the egg from the freezer and stick a toothpick
in it. Dip the egg into the chocolate and carefully let the excess chocolate
drip off. Place the other end of the toothpick into something – like a yam,
perhaps – while the chocolate sets.
with one egg at a time, remove the egg from the freezer and stick a toothpick
in it. Dip the egg into the chocolate and carefully let the excess chocolate
drip off. Place the other end of the toothpick into something – like a yam,
perhaps – while the chocolate sets.
TEN. Place
the chocolate-covered egg into the fridge for 10 minutes while the chocolate
sets. Carefully remove the toothpick from the egg and cover up the small hole
with a little bit of tempered chocolate. (they won’t come out looking perfect as the picture but I promise you they’ll taste the damn same!)
the chocolate-covered egg into the fridge for 10 minutes while the chocolate
sets. Carefully remove the toothpick from the egg and cover up the small hole
with a little bit of tempered chocolate. (they won’t come out looking perfect as the picture but I promise you they’ll taste the damn same!)
Wow! These are so fabulous!!!