From melting chocolate to creating bright yellow yolk, these eggs are super-fun to create! You can make these completely vegan or dairy-free, based on the milk and chocolate you decide to use. Happy Easter!
Step 1: Melt the chocolate in a bowl over a pan of boiling water (with help from an adult). If you’d prefer, melt the chocolate in a microwave for 30-second intervals, stirring between each one until the chocolate has melted.
Step 2: Spoon half of the melted chocolate into the egg mould. Spread it evenly around the sides of the mould and place in the freezer for 10 minutes.
Step 3: Sift the icing sugar into a bowl. Add the vanilla extract, golden syrup and milk or milk substitute. Stir together until everything is well combined into a thick consistency.
Step 4: Now it’s time to make the yolk. Spoon a couple of tablespoons of this mixture into a separate bowl. Add a dash of the yellow food colouring and stir until it turns bright yellow! How cool!
Step 5: Remove the eggs from the freezer. Spoon your white filling into the eggs, up to the top. Return to the freezer for five minutes.
Step 6: Check the white filling of your eggs. If it’s firm to the touch, you can now add the yolk. Add a teaspoon of your yolk into the centre of each egg. Place back into the freezer for another five minutes. If it’s not firm, leave it in the freezer for another five minutes before doing this step.
Step 7: Pour over the remaining melted chocolate until you’ve fully covered the eggs. Return to the freezer for 30 minutes! Well done! You’ve made your own cream eggs! How much fun was that?
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In our ‘Nature’s Music’ summer issue, we asked you to write a song or short story about a music-loving dolphin. Thank you to everyone who sent us their entries. We loved reading your stories, poems and songs.