creme eggs

Copy Cat Creme Eggs are super fun to put together and taste and look just like the Creme Eggs we know and love!

Copy Cat Creme Eggs Recipe

corn syrup

butter

vanilla

salt

sugar

yellow gel food coloring

milk chocolate melts

Beat corn syrup, butter, vanilla and salt until smooth. Add in powdered sugar a bit at a time until the mixture is smooth &amp; creamy.

Place ⅓ of the mixture in a small bowl and add yellow coloring until it resembles egg yolk.

Freeze both the white and yellow mixtures for 2 hours. Once firm, roll balls of the yellow filling. Surround with white mixture. Roll into an egg shape and place back in the freezer for 45 minutes or overnight. (Your &quot;egg&quot; should be ⅓ yellow and ⅔ white)

Melt the chips in a small bowl on 50% power until just about melted. Remove "eggs" from the freezer a couple at a time, roll in the melted chocolate and place on parchment paper to set.

If there are any bits that set and are exposed, just dab a little bit of melted chocolate on them to hold the filling in.

Once set, serve at room temperature.

What's better than a chocolate cheesecake? A double chocolate Easter egg cheesecake with a crunchy bourbon biscuit base and topped with creme eggs

Double chocolate Easter egg cheesecake

chocolate bourbon biscuits

packs full-fat cream cheese

golden caster sugar

cocoa powder

vanilla pod

tbsp strong black coffee

eggs

sour cream

milk chocolate

double cream

passion fruit curd

creme eggs (4 halved, 4 left whole)

Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin with baking parchment. Place the bourbon biscuits in a food processor and blitz until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the oven for 10 mins then leave to cool while you make the filling.

Turn oven temperature up to 240C/220C fan/gas 9. In a large bowl beat the cream cheese and sugar with an electric whisk until creamy, then add in the cocoa, vanilla, coffee, eggs, soured cream and the melted chocolate and whisk again until smooth.

Brush the sides of a cake tin with a little more melted butter then pour in the cheesecake mixture and smooth the top with a spatula. Bake for 10 mins, then turn the heat down to 110C/90C fan/gas 1/4 for 25-30 mins. When ready the filling should be set, but with a little wobble in the middle. Turn off the oven, but leave the oven door open and allow it to cool in there for 2 hrs. Chill until ready to serve.

To decorate the cheesecake, carefully remove it from the tin and removed the lining paper from the base. Lightly whip the double cream and place or pipe 4 large dollops of it on top of the cheesecake in a ring with 4 smaller dollops in between. Top each mound of cream with a smaller splodge of passion fruit curd and then top with the cream egg halves then place the whole ones in between. Serve immediately.

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Copy Cat Creme Eggs Recipe

Double chocolate Easter egg cheesec...

Top 2 creme eggs recipes from across the web

The most viewed creme eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Copy Cat Creme Eggs Recipe

Double chocolate Easter egg cheesec...

The most viewed creme eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine