MOO Yolk Filled Easter Eggs
My Mum's favourite treat at Easter is a Cadbury yolk egg. She loves them and as soon as they appear in the shops she treats herself to one each shopping day. She usually gets a few as gifts on Easter Sunday too. The only problem is they are so expensive for what they are.
These yolk filled Easter eggs are almost as good as Cadbury eggs - especially if you use Cadbury Dairy Milk for the chocolate! I bought chocolate on sale for $3 a block earlier this week, so these eggs will be a very frugal Easter treat.
You will need:
1 small Easter egg chocolate mould (try $2 shops if you don't have one)
1/2 cup MOO corn syrup*
1/4 cup butter, at room temperature
3 cups icing sugar
1 teaspoon vanilla
1/4 teaspoon salt
yellow food colouring
375g milk chocolate**
Step 1. Cream together the MOO corn syrup, butter and vanilla. Sift in the icing sugar and beat until incorporated.
Step 2. Take one third of the icing sugar mixture and colour it with a few drops of the yellow food colouring. This will be the yolk part of your Easter eggs. Cover both the yellow icing mixtures with clingwrap and place in the fridge to chill for 30 minutes. Leave the white icing out, it needs to be at room temperature to pipe easily later.
Step 3. To make the yolks take one teaspoon of the yellow mixture and roll into a ball. Place yolks on a baking paper lined plate once they are rolled (this will stop them sticking to the plate and each other). Return to the fridge to chill.
Step 4. Melt the milk chocolate over a double boiler or in the microwave. Pour into the Easter egg moulds, swirling to cover all the mould. Don't fill them up - you want to form shells. Place in the fridge to chill. Don't eat the leftover chocolate, you'll need it to join the halves together.
Step 5. Once the chocolate has chilled, take the chocolate shells from the fridge. Fill a piping bag with the white icing mixture. Pipe a little white icing into the bottom of half the chocolate shells. Drop a yolk into the centre. Fill the remaining half of the chocolate shells with the white icing. Return shells to fridge to chill.
Step 6. Carefully pop the chocolate shells out of the moulds. Brush the edges of the chocolate shells with melted chocolate. Join two halves together by pressing a yolk side and a plain side together until they stick.
Step 7. Place in the freezer until set. Trim around the seam with a sharp paring knife if needed.
Store in an air-tight container in the fridge.
MOO Corn Syrup Substitute
This recipe makes a very acceptable substitute for corn syrup in recipes. You can get Karo (a brand of corn syrup) in Australia but it is very expensive.
Ingredients:
2 cups sugar
3/4 cup water
1/4 tsp cream of tartar
Pinch sea salt
Method:
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often. Cool and store in fridge in a covered jar for up to two months.
**I used Cadbury Dairy Milk chocolate to make these. You can use milk chocolate chips or melts too.
These yolk filled Easter eggs are almost as good as Cadbury eggs - especially if you use Cadbury Dairy Milk for the chocolate! I bought chocolate on sale for $3 a block earlier this week, so these eggs will be a very frugal Easter treat.
You will need:
1 small Easter egg chocolate mould (try $2 shops if you don't have one)
1/2 cup MOO corn syrup*
1/4 cup butter, at room temperature
3 cups icing sugar
1 teaspoon vanilla
1/4 teaspoon salt
yellow food colouring
375g milk chocolate**
Step 1. Cream together the MOO corn syrup, butter and vanilla. Sift in the icing sugar and beat until incorporated.
Step 2. Take one third of the icing sugar mixture and colour it with a few drops of the yellow food colouring. This will be the yolk part of your Easter eggs. Cover both the yellow icing mixtures with clingwrap and place in the fridge to chill for 30 minutes. Leave the white icing out, it needs to be at room temperature to pipe easily later.
Step 3. To make the yolks take one teaspoon of the yellow mixture and roll into a ball. Place yolks on a baking paper lined plate once they are rolled (this will stop them sticking to the plate and each other). Return to the fridge to chill.
Step 4. Melt the milk chocolate over a double boiler or in the microwave. Pour into the Easter egg moulds, swirling to cover all the mould. Don't fill them up - you want to form shells. Place in the fridge to chill. Don't eat the leftover chocolate, you'll need it to join the halves together.
Step 5. Once the chocolate has chilled, take the chocolate shells from the fridge. Fill a piping bag with the white icing mixture. Pipe a little white icing into the bottom of half the chocolate shells. Drop a yolk into the centre. Fill the remaining half of the chocolate shells with the white icing. Return shells to fridge to chill.
Step 6. Carefully pop the chocolate shells out of the moulds. Brush the edges of the chocolate shells with melted chocolate. Join two halves together by pressing a yolk side and a plain side together until they stick.
Step 7. Place in the freezer until set. Trim around the seam with a sharp paring knife if needed.
Store in an air-tight container in the fridge.
MOO Corn Syrup Substitute
This recipe makes a very acceptable substitute for corn syrup in recipes. You can get Karo (a brand of corn syrup) in Australia but it is very expensive.
Ingredients:
2 cups sugar
3/4 cup water
1/4 tsp cream of tartar
Pinch sea salt
Method:
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often. Cool and store in fridge in a covered jar for up to two months.
**I used Cadbury Dairy Milk chocolate to make these. You can use milk chocolate chips or melts too.