Step 1: Ingredients
- 170g (1/2 cup) light corn syrup (or golden syrup if you're across the pond)
- 58g (1/4 cup) butter, room temperature
- 375g (3 cups) confectioner's powdered sugar (icing sugar)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- yellow food coloring
- 1 (12 ounce) bag milk chocolate chips
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Step 2: The Filling
Cream together the corn syrup, butter and vanilla.
Sift in the confectioner's powdered sugar and beat until incorporated.
Ok yeah, that was it.
Now to get fancy and separate the filling into whites and yolks!
Take out about a third of the filling and stir in some yellow food coloring. Now you're done!
Put the two bowls in the fridge, as they're easier to work with once they're set up a little.
Step 3: Shaping the Innards
Make little yolk balls out of the yellow mixture. Place them on some parchment (seriously, not foil like I did. It was a mess). Put them back in the fridge or even the freezer to firm up. These babies get soft fast!
When the yolks are set up, you can start embedding them in the whites. Scoop an amount of white filling out and flatten it into a circle. Place the yolk ball inside, and wrap the white around it. Know what to do next? Stick it in the fridge.
*****If you do decide to use the egg molds instead of the dipping method, a friend recently suggested simply piping the whites and yolks into the chocolate molds with a pastry bag. This would save a LOT of time.
Step 4: Filling the Molds
Once the molds are set, plop a filling ball into half of each mold. Using more melted chocolate, join the two halves of the egg together.
Let set and demold. The freezer does wonders for this step.
Step 5: Alternative Method
Melt the chocolate + 2 teaspoons of shortening in the microwave in short bursts until just melted.
Either dip fillings into the chocolate with a fork and let set on parchment, or skewer the fillings and dip them that way (a'la cake pops).
Once the chocolate is set, you can dip them again for an extra chocolatey shell!
Step 6: Do Not Despair
Here you can see that my shells weren't thick enough or sturdy enough or I didn't let them set up enough. There were a lot of delicious mistakes made this day. And in the end I discovered that the egg shape really isn't necessary to creating a really delicious candy.
Chocolate is hard enough to work with. If you have the patience to attempt adding a mold into the process, go for it. The results will be something truly spectacular!