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Masterclass fondant eggs
Fancy making your own chocolate-coated eggs with yummy icing yolks? Then let’s get cracking.
Each 100g serving contains
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.
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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).