Chocolate Caramel and Creme Eggs

Smooth chocolate filled with a sweet caramel centre and homemade fondant – delicious.

These caramel and creme eggs are gorgeously gluten free and suitable for vegans too! They are the perfect sweet treat for Easter!

Ingredients

For the Chocolate Eggs:

• 100g DF Dark Chocolate
• 100g DF White Chocolate (I used Moo Free ‘White Chocolate’)

For the Caramel Filling:

• Nature’s Charm ‘Coconut Caramel Sauce’

For the Fondant Filling:

• 50g DF Butter
• 50g Golden Syrup
• 150g Icing Sugar

Instructions

Method for the Chocolate Eggs:

In two separate heatproof bowls, break the dark chocolate and white chocolate into chunks.

Place the two bowls of chocolate over two pans of simmering water. Stir the chocolate constantly until melted.

Once the chocolate has melted, coat the inside of your egg moulds using a spoon or brush. Make sure to tip out any excess chocolate (otherwise you will make solid chocolate eggs). Repeat the process until you have used up all the chocolate.

Place the egg moulds into the fridge and allow to set.

Method for the Fondant Filling:

In a large bowl, place the butter and golden syrup and mix together until combined.

Next, add in the icing sugar and mix until a thick fondant forms.

Method for Making the Eggs:

Once the chocolate eggs have set, remove from the fridge and gently take them out of the moulds.

For the caramel eggs, add some of the Nature’s Charm ‘Coconut Caramel Sauce’ into one of the egg halves. Add some melted chocolate to the edge of this egg half and place an empty egg half on top to create a whole caramel egg.

For the creme eggs, add some of the fondant filling into one of the egg halves as well as a small scoop of the Nature’s Charm ‘Coconut Caramel Sauce’. Add some melted chocolate to the edge of this egg half and place an empty egg half on top to create a whole creme egg.

Once you have made all of your eggs, allow them to set completely in the fridge before eating.

I look forward to seeing your creations!

Don’t forget to tag #queenofthedesserts and follow me on my Instagram page @queen.of.the.desserts

x

 

 

Disclaimer:

– View the egg moulds I used here.

– Although my bakes are designed to be free from and fabulous, please be aware that some products I use/recommend may contain traces of allergens. Therefore, please always double-check the ingredients and make sure they are suited to you and your dietary needs.