Easter Egg Crème Recipe

A fun way to give Egg gifts at Easter, served as a "boiled egg" with a chocolate shell and a gooey sweet centre.


Prep Time

10 minutes

Cooking Time

5 minutes



Recipe Ingredients

  • Tray of 6 candy-coated hollow chocolate Easter eggs
  • 80 g slab white chocolate
  • 75 ml  SPAR sour cream, at room temperature
  • 6   yellow Smarties or Astro sweets

Recipe Method

  1. Cut off the top third from the pointed end of each egg.   Position each rounded base piece into individual eggcups.
  2. Break up the chocolate into a bowl set snugly above a large bowl third-filled with boiling water. Set aside for the chocolate to melt gently in this heat.
  3. Lift the bowl away and gradually stir in the sour cream to achieve a glossy smooth mixture.
  4. Pour equally between the 6 egg cups to fill each one, and refrigerate in the original egg tray.
  5. For serving, position a yellow sweet in the centre to represent an egg yolk, and tilt the smaller egg lid pieces at a jaunty angle on each base.

Hints & Tips

An easy, neat way to cut the easter eggs open, is to “saw” a small incision at the chosen position on the egg, until you are almostthrough to the inner chocolate layer. Insert the knife tip, and push downwards with a little pressure into the sawn slit, and a neat lid slice will just pop off away from the main eggshell . It really works!