A few weeks back, everyone was talking about creme eggs, and how the chocolate wasn't as good any more. In the past there has been much speculation about the diminishing size of the eggs too - so all in all, not good news for Cadbury. It got to a point where This Morning did a bit about it, and Paul Young showed the presenters how to make their own eggs.
This piqued my interest, as I had not considered making an egg before. The girls said that they would love to try a creme egg, so it was time to get the big bag of chocolate out and try for myself.
Fondant icing sugar
Silicon moulds are great for making chocolates, but as all I had were individual heart shaped moulds we had to have hearts and not eggs.
The chocolate I used was from Plamil. I've been using their chocolate for years now and you can buy the darkness of chocolate that you prefer by cocoa percentage (45%, 53%, 60% or 72%). For this I used the 53% cocoa, which is still quite dark. If you want to make them more like milk chocolate, you can use the 45% or the Moo free chocolate bars, which are both great.
So, I melted about 200g of chocolate slowly over a pan of gently simmering water, then turned the heat off, but left the chocolate so it would not set again. I put a few tablespoons of the fondant icing sugar into a bowl and added a little water and flavoured it with vanilla. It is a bit of trial and error to get the quantities right so add small amounts at a time until you get that thick, gooey icing that you know from creme eggs.
Next, take your silicon moulds and fill them nearly to the top with the melted chocolate. I put mine onto a plate, then popped them in the fridge for about 5 minutes. After that time, you need to take them out and tip the chocolate out. A thick layer will have started to set around the edges, and the rest will pour back into your melting bowl. Put them back in the fridge to set the chocolate.
Finally, add the fondant centre to the top of the chocolate shell and seal the top by totally covering it with the leftover melted chocolate. Put them back into the fridge and leave to set. When they are ready to be eaten, the silicon mould can be peeled off, but keep them in the fridge until you want to eat them. I haven't mastered how to temper chocolate yet, so they will be quite melty as you eat them!