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Better Than Store-Bought: Copycat Chocolate Cream Eggs

Betty blogger Tieghan Gerard whips up a homemade version of an Easter-basket staple.
By Tieghan Gerard
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Well, how cool is this? I made homemade chocolate-covered cream eggs and they look just like the real thing! Best part is…they taste even better! No joke, these are delicious and surprisingly easy to make. In fact, you only need a few basic ingredients, a freezer and a little time. Making them with your kiddos would be a fun activity to try over Easter break! Here is how you make them. 

Using a hand mixer, or a stand mixer with paddle attachment, add the honey, butter, powdered sugar, salt, vanilla extract and orange blossom water (if using). (You’ll find the exact list of ingredients below.) Beat the mixture on low until lightly combined, then bump it up to medium speed and beat until light and fluffy, about 1-2 minutes.

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Remove 1/3 of the dough (roughly a scant cup) and place in a small bowl. Mix the yellow food coloring in until a golden yellow hue is achieved.

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Line a baking tray with wax or parchment paper. Roll the yellow mixture into 15, half-teaspoon sized balls.

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Cover and place in the freezer for 15 minutes. Meanwhile, roll the remaining white dough into 15, tablespoon-sized balls. Remove the yellow “yolks” from the freezer. Place a white ball in the palm of your hand and gently flatten it a bit. Then create an indent in the center to rest the yolk in. Place the yolk in the center of the white, cover it up and roll the white into an egg shape. If at any point the sugar mixture gets too soft or sticky, pop it back into the freezer.

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Continue this process until all your eggs are complete. Return them to the freezer for another 15 minutes.

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Once the eggs have chilled, melt the chocolate! Working 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 on a parchment lined cookie sheet and repeat with the remaining eggs.

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Place the eggs in the fridge for 10 minutes to allow the chocolate to set up. Store in a cool, dry place for up to one week, although I guarantee they won’t last that long though!

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