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Masterclass fondant eggs

Fancy making your own chocolate-coated eggs with yummy icing yolks? Then let’s get cracking.

Chocolate eggs filled with white and yellow fondant
Serves
9
Price*
£0.47 Per Serving
Ready in**
40 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 381 calories, which is 19 percent of your reference intake for calories.
The sugar is rated High with 61.9 grams, which is 69 percent of your reference intake for sugar.
The fat is rated Med with 11.4 grams, which is 16 percent of your reference intake for fat.
The saturated fat is rated High with 7.1 grams, which is 36 percent of your reference intake for saturated fat.
Salt is rated at Low with 0.1 grams, which is 2 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
1,595KJ
381KCAL
19%
FAT
Med
11.4g
16%
SATURATES
High
7.1g
36%
SUGAR
High
61.9g
69%
SALT
Low
0.1g
2%
of your reference intake
Typical energy values per 100g: 1,595kJ/381kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 50g unsalted butter, at room temperature
  • 140g tube Silver Spoon Cakecraft Liquid Glucose
  • 1/2 tsp good-quality vanilla extract
  • 400g icing sugar
  • Yellow food colouring
  • 400g Asda Chosen by you Dark Chocolate (50% cocoa solids)
  • Lolly or cake-pop sticks
  • Potatoes, cut in half lengthways, to stand the lolly sticks in

How to make it

  1. Put the butter, glucose and vanilla extract in a bowl with 1 tsp water and mix with a wooden spoon.
  2. Add the icing sugar gradually and mix to form a block of fondant icing.
  3. Set aside a quarter of the icing and put the remainder in the fridge to chill. Add the yellow colouring a drop at a time until you’re happy with the colour. Divide into 9 pieces and roll into balls to make the yolks. Freeze for at least 30 minutes.
  4. Divide the white icing into 9 pieces. Flatten out one piece and shape it around a yolk to make an egg shape. Repeat with the rest of the white icing and yolks. Stick a lolly stick into the end of each egg. Stand the eggs in egg boxes lined with clingfilm and freeze for at least 3 hours.
  5. To coat the eggs, melt the chocolate in a bowl set over simmering water, making sure the bowl doesn’t touch the water. Remove from the heat. Hold an egg above the bowl and spoon over melted chocolate, turning the stick so the egg gets covered completely.
  6. Stick the lolly stick in a potato half so it stands upright. Repeat for the other eggs, then chill in the fridge until the chocolate has set.
  7. Tips: If you want your Easter eggs to fit into egg boxes or egg cups, make the icing egg slightly smaller than a real egg, to allow for the chocolate coating on top. It's essential to freeze the icing eggs for at least 3 hours once you've made them so that when you coat them with the chocolate it sets quickly. This stops the eggs losing their shape. To add a decorative touch to the eggs, sprinkle with multi-coloured sprinkles or chopped nuts immediately after coating with the melted chocolate (before it sets).