I don't celebrate Easter, but I will never turn down seasonal candy, especially not creme eggs. So when the
Craft blog linked to a
recipe for creme eggs, I knew I was going to have to try it ... plus this meant I could make a dark chocolate version of one of my favorite guilty pleasures.
The recipe is very easy, but the author isn't kidding about needing to chill the fondant and roll it out quickly; it gets sticky within minutes, and I almost considered moving my little egg assembly line outside into the snow. Also, without egg molds (which I didn't have and wasn't planning on buying), I ended up skewering the top of each egg and dipping it into chocolate, which unfortunately left a vertical channel down the middle of each egg. Nevertheless, that didn't affect the taste, which was HOLY CRAP SO MUCH BETTER THAN REGULAR CADBURY CREME EGGS WHICH I ALREADY LOVE WITH AN UNREASONABLE SUGAR-CRAVING LOVE.
No, seriously, they really are better. The fondant is more solid -- though I suppose that's a minus if you really crave the gooey centers of the original -- and the dark chocolate tempers the sweetness just enough that I could probably eat several of these at a sitting, which I am under no circumstances allowing myself to do, much as I'd like to. Next time, I'm going to make the centers a little more yellow, but otherwise, this recipe is a keeper. Even if I really only should make it once a year.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
