Creme Filled Chocolate Eggs Recipe

Cream Egg hero shot

The Spruce / Julia Hartbeck

Prep: 45 mins
Cook: 45 mins
Total: 90 mins
Servings: 18 servings
Nutritional Guidelines (per serving)
251 Calories
10g Fat
38g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 18
Amount per serving
Calories 251
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 31%
Cholesterol 1mg 0%
Sodium 11mg 0%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 10%
Protein 2g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love the popular cream-filled Easter eggs, you can now make your own at home! These Creme Eggs look like regular chocolate eggs from the outside, but one bite reveals a creamy liquid vanilla filling in the center, complete with a yellow yolk!

The secret to getting the filling to liquefy is an ingredient called invertase. Invertase is an enzyme that gradually liquefies sugar, and you can learn more about what it does and where to get it on this invertase page. It can be omitted without affecting the taste, but your centers will have the texture of soft fondant instead of a creamy liquid. Note that you will also need to let these candies sit for at least 5 days to let the invertase work.

Ingredients

  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 2 cups sugar
  • 1 bottle yellow food coloring (as needed)
  • 1 teaspoon vanilla extract
  • 1 teaspoon invertase
  • 1 pound chocolate candy coating

Steps to Make It

  1. Gather the ingredients.

    cream egg ingredients

    The Spruce / Julia Hartbeck

  2. Combine the water, corn syrup, and sugar in a medium saucepan over medium-high heat.

    sugar and water on stove top in pot

    The Spruce / Julia Hartbeck

  3. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2 to 3 minutes.

    pot with sugar and water on stove with lid

    The Spruce / Julia Hartbeck

  4. Remove the lid, insert a candy thermometer, and continue to cook the syrup, without stirring, until it reaches 240 F (115 C).

    sugar syrup on stove with candy thermometer

    The Spruce / Julia Hartbeck

  5. Pour the fondant into a 9-by-13-inch pan, insert the candy thermometer, and let it cool, undisturbed, until it reaches 120 F (49 C).

    liquid in pan to cool with thermometer

    The Spruce / Julia Hartbeck

  6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first, the fondant will be very clear and fluid, but it will gradually become more opaque and creamy.

    fondant in pan with spatula

    The Spruce / Julia Hartbeck

  7. After 5 to 10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate. If you would like to see a photo tutorial of this fondant-making process, check out the step-by-step guide to make fondant here.

    fondant in pan with spatula

    The Spruce / Julia Hartbeck

  8. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother.

    fondant on surface being kneaded by hand

    The Spruce / Julia Hartbeck

  9. Stop kneading once your fondant is a smooth ball without lumps. At this point, you can pause and wrap the fondant in plastic wrap for several days before continuing with the recipe.

    fondant on surface in ball

    The Spruce / Julia Hartbeck

  10. Chop the fondant into smaller pieces and place it in a mixing bowl.

    fondant in small pieces in mixing bowl

    The Spruce / Julia Hartbeck

  11. Add the vanilla extract and the invertase and mix it until the liquids are incorporated. It will be soft and sticky.

    fondant in bowl with wooden spoon

    The Spruce / Julia Hartbeck

  12. Take approximately one-quarter of the fondant (about four ounces) and knead in the yellow food coloring until you get a bright, egg yolk color.

    some of the fondant in small bowl with yellow food coloring

    The Spruce / Julia Hartbeck

  13. Roll the yellow fondant into small balls about the size of a dime. You should get about 16 to 18 small yellow balls. Place them on a foil-lined baking sheet and refrigerate them until they are very firm.

    yellow fondant rolled into small balls resting on cookie sheet

    The Spruce / Julia Hartbeck

  14. Once the yellow balls are firm, roll a larger ball of white candy and flatten it in your palm.

    white fondant flattened in hand

    The Spruce / Julia Hartbeck

  15. Place the yellow “yolk” in the center of the egg “white,” and wrap the white around the yellow ball. Form the candy into an egg shape, and place it back on the foil-covered sheet.

    yellow fondant resting in white flat fondant

    The Spruce / Julia Hartbeck

  16. Once all of your eggs are formed, refrigerate the candy again until it is firm enough to dip.

    formed fondant eggs on cookie sheet

    The Spruce / Julia Hartbeck

  17. Melt the chocolate candy coating. Using dipping tools or a fork, dip each egg in the coating and place it back on the foil-covered baking sheet.

    fondant eggs being dipped in melted chocolate in a bowl

    The Spruce / Julia Hartbeck

  18. Let the eggs sit at room temperature, then check to make sure they are entirely covered in chocolate. If there are any holes in the coating, the filling might leak through, so make sure to patch up any weak spots or dip the eggs again until they're well-coated with chocolate.

    dipping of fondant eggs into chocolate

    The Spruce / Julia Hartbeck

  19. Place the eggs in an airtight container, and let them sit at room temperature for at least five days to liquefy the filling. If you can't wait that long, they will still have a great vanilla fondant flavor whenever you choose to eat them!

    chocolate creme eggs in plastic container

    The Spruce / Julia Hartbeck

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