How to Make Knock-Off Creme Filled Chocolate Easter Eggs!

Easter is coming up fast! In this video, Natalie demonstrates how to make chocolate eggs with crème centers (the homemade version of Cadbury Crème Eggs!)! It takes about two weeks for your invertase to liquify the fondant in the middle—so now is a great time to start! Break out of your shell and revolutionize your Easter treats this year with this amazing recipe!


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For those trying this at home, you’ll need…
1 pound Dry Fondant
2 to 3 Tbs Liquid (Water was used in the video)
6 Tbs Butter, Softened
1 Tsp Tahitian Vanilla
1/4 Tsp Invertase
1 pound Confectionery Coating Chocolate, in your choice of colors
1 ounce Paramount Crystals (use as needed to loosen your chocolate)
Orange Gel Color
Gold Luster Dust
Chocolate Egg Mold
Candy Foil Sheets
Pretty Presentation Box
Toothpick
Flat Paintbrush
Firm Bristle Brush

Dry fondant: artisincakes.com/products/dry-fondant-mix-for-c…
Vanilla:artisincakes.com/products/tahitian-vanilla-extr…
Invertase: artisincakes.com/products/invertase-fermvertase…
Piping bag: artisincakes.com/products/disposable-12-piping-…
Gold highlight dust: artisincakes.com/products/luster-dust-highlight…
Confectionary coating chocolate: artisincakes.com/products/confectionery-coating…
Paramount crystals: artisincakes.com/products/paramount-crystals-to…
Americolor Orange Gel Color: artisincakes.com/products/candy-color-oil-based…
Egg chocolate mold: artisincakes.com/search?q=egg+mold

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