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Creme Eggs

Creme Eggs

Indulge in the nostalgic flavor of homemade Creme Eggs. These creamy, chocolate delights are perfect for sharing, especially during Easter. With their rich filling and smooth chocolate shell, they’re an irresistible treat that will have you reaching for seconds!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 18 servings
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups chocolate
  • 14 ounces condensed milk standard, coconut, or sugar free
  • 1/3 cup powdered sugar
  • 1/2 teaspoon turmeric powder

Equipment

  • Chef's Knife
  • Whisk

Method
 

  1. Prepare two 8-count egg molds and set aside.
  2. In a microwave-safe bowl or stovetop, melt your chocolate. Spread a thin layer of the chocolate into the egg molds, ensuring the edges are covered. Place it in the refrigerator while you make the filling.
  3. In a small bowl, whisk together the condensed milk with powdered sugar until combined. Remove one tablespoon of it and add it to a separate bowl. Whisk in the turmeric powder.
  4. Remove the egg molds from the refrigerator and add in the white cream filling to each one. Once that is done, add a small portion of the yellow cream to the center of each one and place in the freezer for 10 minutes to firm up.
  5. If needed, re-melt the chocolate. Pour the remaining chocolate into the egg molds and refrigerate until firm.

Notes

  • Storage: Store the leftover Cadbury creme eggs in an airtight container at room temperature for up to 1 week or in the refrigerator for 1 month.
  • Freezing: Place the eggs in a freezer-safe container and freeze for up to 6 months.