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Lucy Parr

Fondant-Filled ‘Creme Eggs’

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Preparation info
  • Makes

    16

    mini half eggs
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
The Friendly Baker
The Friendly Baker

By Lucy Parr

Published 2022

  • About

Ingredients

  • 250 g dairy-free chocolate, tempered (see for instructions)
  • 2 tbsp caster sugar

Method

  1. Pipe the melted chocolate into the egg moulds, completely filling them, then turn over and let the excess drip out to leave a thin, even coating. Reserve the leftover chocolate and leave the coated moulds to set.
  2. Meanwhile, melt the sugar in the water. Split the grated fondant into two bowls, 175

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