How to Make Knock-Off Creme Filled Chocolate Easter Eggs!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has health benefits and can be less expensive.

Place 1 pound of dry fondant into a stand mixer with a paddle attachment.

Add 6 tablespoons of butter to the mixer and turn it on low to combine.

Add 2-3 tablespoons of water or heavy whipping cream and 1 teaspoon of vanilla extract.

Add invertase to the mixture and let it combine until smooth, checking for granularity.

Scoop out a portion of the fondant and color it bright orange for the yolks.

Roll the colored fondant into small balls for the yolks and place them in the freezer to firm up.

Melt chocolate slowly, ensuring it is not too hot.

Use a toothpick to dot the melted chocolate into the egg molds.

If the chocolate is stringing, add a little paramount crystal to thin it down.

Brush melted chocolate into the molds using a wide flat paint brush, ensuring even coverage.

Check the molds for weak spots and reinforce as needed.

Pop the molds into the freezer for a few minutes to firm up the chocolate shells.

Remove the chocolate shells from the molds and fill them with the white portion of the cream center and the yolks.

Use reserved melted chocolate to glue the halves of the eggs together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens