Copycat Creme Eggs

A chocolate dessert with a glossy exterior and a creamy filling, mimicking Copycat Creme Egg, topped with sprinkles, presented on a plate with an Easter candy-inspired festive background.

Print Recipe

5 from 1 vote

These copycat creme eggs are sweet and creamy with a fun white and yellow filling hidden inside a thick chocolate egg.

Prep Time25

Cook Time5

Chill Time10

Total Time40

Servings: large eggs

Author: Miranda Couse

Ingredients

1 1/2 cups chocolate melting wafers chocolate almond bark will work too
2/3 cup whole milk
1/2 cup granulated sugar
1 tablespoon vanilla extract
7 cups powdered sugar
2 tablespoons refined coconut oil melted
1 to 3 drops yellow gel food coloring
1 drop orange gel food coloring

Instructions

In a small microwave-safe bowl, add the 1 1/2 cups chocolate melting wafers or almond bark. Microwave in 30-second increments and stir after each increment until the chocolate is completely melted and smooth.
Fill each egg mold cavity about 1/3 of the way full and let stand for 2 minutes.
Using a pastry brush, spread the chocolate evenly up the sides of each cavity until the entire mold has an even coat of chocolate. If there is a lot of excess, carefully pour it back into the bowl.
Pop the mold in the fridge for 2-3 minutes to set. You want the chocolate to be at least 1/4 of an inch thick or it won’t hold the weight of the filling. If you need to repeat the chocolate process to get the desired thickness, do that once the chocolate has firmed up in the cavities. You should still have about 1/3 of the chocolate remaining.
In a small saucepan, add the 2/3 cup whole milk and 1/2 cup granulated sugar. Whisk until combined.
Place over medium heat and let it come up to a bubble. This will take about 5 minutes. Once it starts to bubble, let it cook until the sugar is dissolved and it’s no longer grainy.
Remove from heat and pour into a large heat-proof mixing bowl.
Add the 1 tablespoon vanilla extract and whisk in.
Add the 7 cups powdered sugar, 1 1/2 cups at a time, whisking in each addition before adding the next.
Once all of the powdered sugar is incorporated, add the melted 2 tablespoons refined coconut oil and whisk in.
In a small bowl, add 1 cup of the filling. Add the 1 to 3 drops yellow gel food coloring and 1 drop orange gel food coloringhisk it in.
Fill each egg cavity 1/3 of the way full with the white filling.
Add approximately a teaspoon of the orange filling for the yolk. I used a melon baller for the yolk.
Cover the orange filling with the white filling until the egg is about 3/4 full.
Top each cavity with the remaining melted chocolate to seal in the filling. Pop them in the fridge to set for 5 minutes.
Decorate with any leftover chocolate and festive sprinkles.

Notes

Yields: If using a small egg mold, this recipe can make 24 eggs.

Storage: If your home is not too hot the eggs can store in an airtight container at room temperature for 1-2 weeks. If your home is warm, store them in the fridge for up to 3 -4 weeks.

Freezing: You can also freeze any of the creme eggs you do not eat right away. Freeze in a freezer container or freezer bag for 4-5 months. Then thaw on the counter until thawed.

Nutrition