Crème Egg Fondants Recipe
250kcal
Ingredients
Chocolate Shell
- 200 g dark chocolate a rich foundation that forms the crunchy outer layer
- 100 g milk chocolate adds sweetness to balance the bitterness of dark chocolate
Filling
- 50 g unsalted butter softened
- 100 g icing sugar sweetens and thickens the filling
- 1 teaspoon vanilla extract enhances flavors
- 2 tablespoons double cream gives filling rich consistency
- yellow food coloring optional, for authentic yolk effect
Method
Making the Fondants
- Melt the Chocolate: In a heatproof bowl, combine the dark chocolate and milk chocolate. Melt them over a double boiler or in the microwave in 30-second intervals until smooth. Stir until completely melted and combined.
- Prepare the Molds: Pour a small amount of melted chocolate into each cavity. Use a brush or spoon to coat the sides and bottom. Refrigerate for about 20 minutes until set.
- Thicken the Shell: Add more melted chocolate to each cavity to create a thicker shell. Refrigerate again for another 15–20 minutes until firm.
- Make the Filling: Combine the softened butter, icing sugar, vanilla extract, and double cream in a mixing bowl. Mix until smooth; add yellow food coloring if desired.
- Fill the Shells: Carefully remove the shells from the molds. Fill each shell with the creamy mixture, leaving space at the top.
- Seal the Fondants: Pour more melted chocolate on top to seal the fondants. Smooth any excess and refrigerate for another 30 minutes.
- Unmold the Fondants: Gently remove the fondants from the molds.
- Serve and Enjoy: Place on a serving plate and indulge! Optionally garnish with chocolate shavings or whipped cream.
Nutrition
Serving1fondantCalories250kcalCarbohydrates30gProtein2gFat15gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol40mgSodium50mgPotassium80mgFiber1gSugar20gVitamin A500IUCalcium25mgIron0.5mg
Notes
For the best texture, ensure the chocolate is melted properly and that the filling is mixed until smooth.