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Homemade Easter Treats: Chocolate Eggs

While making your own Easter candy is a little time consuming, the results are delicious and (mostly) preservative free!

Why buy cream eggs this Easter when you can make them yourself in your own kitchen!

My favorite Easter candies growing up were definitely the giant hollow bunnies and Cadbury Eggs. Like most kids, I ate the ears off the bunny first and saved those eggs well into summer. They were a once-a-year treat, and I knew I’d have to wait what felt like a lifetime to get more.

But now that I’m an adult, I realized I could probably make my own delicious ‘Cadbury Eggs.’ After scouring the internet for inspiration, I tried a few recipes. Some were utter failures; others had mixed results.

This is a synthesis of the best ones. Brace yourselves, the process is pretty involved. I recommend doing things in smaller batches to make the endeavor more manageable. (If you’re not sure how or why to temper chocolate, David Lebovitz provides a great tutorial.)

Homemade Creme Eggs


  • 1/4 cup corn syrup
  • 1/4 cup local honey
  • 3 cups powdered sugar
  • 6 tablespoons butter, softened
  • 2 teaspoons vanilla
  • 1 bag high quality chocolate chips
  • 1 dropper yellow food coloring

Cooking Directions

  1. Whip butter in an electric mixer until fluffy before mixing in the honey and corn syrup. Add vanilla and mix again.
  2. Add powdered sugar 1/2 cup at a time, stirring on low. When ingredients are well combined, beat on medium for 20-30 seconds.
  3. Scoop 5-6 tablespoons of the filling into a glass bowl, dye it yellow and place in the freezer for about 10 minutes. Put the rest of the off-white mixture into another glass bowl, which goes into the freezer as well.
  4. After 10 minutes is up, remove the yellow filling from freezer, and divide into 12-15 balls of equal size. Place these on wax paper and put them back into the freezer.
  5. Once the white filling has been in chilling for 20 minutes, pull it out and divide into golf-ball sized eggs. Place these on wax paper, and put them back into the freezer. Let everything re-harden.
  6. When both batches of filler are firm again, remove them from the freezer. Press each white egg into a flat ellipse shape. Each of these will be formed around around one yellow ball. Poke sticks into all of the eggs, and put everything back on wax paper in the freezer.
  7. Temper your chocolate (see the link to a tutorial above), and dip your eggs.
  8. Poke the other end of the sticks either into an upside-down egg carton or into a piece of foam. This is so your eggs can stand while they cool in the freezer.
  9. Let everything chill for a couple of hours before removing the sticks and serving just like you would any other chocolate egg.

Natalie DeWitt

Natalie DeWitt has degrees from Indiana University in Secondary Health Education, School and College Health Programs, and is now a PhD student minoring in food studies. Her primary research areas focus on virtual food, food identities, and school food environments. She is a self-taught baker and cook.

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