Easter was my favorite holiday growing up (next to Christmas) and my favorite part was the chocolate egg. These Easter chocolate creme eggs take me right back to my childhood.

Chocolate Easter eggs are a huge part of the day for kids in England. All of the candy companies make large empty chocolate shells and fill them with their goodies. It is a tradition to give these eggs as gifts and because I have a large family, Easter Sunday was a day filled with lots chocolate.

When I was asked by my favorite chocolate supplier Chocoley to create an Easter post using their products, I couldn’t hit the reply button fast enough. I saw on their website they had everything I needed to make my favorite chocolate creme eggs. Dark chocolate, white chocolate and chocolate egg molds.

Chocoley pride themselves on the best melting chocolate because it does just that, melt perfectly without tempering. Because I was working with the 2 types of chocolate, I used their less preferred method of melting the chocolate, the microwave method. Their preferred method is over a double boiler and heat to 100-105 degrees F, then cooled slightly to to 96-98 degrees F.

I added the chocolate to microwave-safe bowls, microwave at 50% power for 1 minute, stir and repeat until melted.  I then transferred the chocolate to fine piping bags, this is to create the drizzle design on the outside of the eggs. Freeze for 1 minute to set.

The next step is to create the shell. Melted chocolate is poured into the mold and spread evenly around the inside of the mold using a pastry brush all the way up and slightly over the top (any extra gets trimmed off). Put into the freezer for 1 minute, then repeat to create a thick shell.

When set they are popped out of the molds. Try not to handle them too much because the heat from your hands will start to melt the chocolate and make the surface look messy. Using a paper towel to cradle the shell, use a sharp knife to even the edges.

Using the melted chocolate and small paint brush, brush the edges on one on the halves with the melted chocolate, this is the glue that is going to hold them together. Don’t worry if the edges are not perfect, you can use the chocolate and small brush to fill in the gaps.

I also made plain dark chocolate and white chocolate shells and piped melted chocolate on the cooled shells for a different, almost 3-D look versus the drizzling the chocolate first into the mold which creates a smooth surface.

The creme filling for the eggs is store bought marshmallow cream. Using a warm, sharp knife, cut the top of the egg, it doesn’t have to be pretty, jagged looks a little more like a real egg. Add the warmed marshmallow cream to a small piping bag and fill the egg shell. Scoop some of the marshmallow cream into a small bowl and yellow food coloring is added to resemble the color of egg yolk and add a small drop to the center of the ‘egg white’.