Recipe by rpgaymer
I found this recipe on Buzzfeed. These look like they're really fun to make. I haven't tried this recipe yet, but I will as soon as I find the Lyle's golden syrup at a store. Apparently, the Lyle's golden syrup has a unique, buttery taste, and it doesn't have a decent substitute. You can change the type of food coloring depending on the holiday- maybe red for Halloween, green for St. Patrick's Day, or whatever you like.
Top Review by FLKeysJen
The pure dark chocolate makes these taste better than the real thing! Although you heat the chocolate to melt, it's easiest to coat the eggs after the chocolate cools - and when the egg part is very hard/cold/frozen. Coloring one-third of the mixture makes for too many yolks and not enough whites. Also the toothpick drying method is messy and didn't work for me. The eggs are too heavy and fell. I ordered some egg-shaped chocolate molds (only $2.00 each) and will try again with those. Very delicious and fun to make.
- 1⁄2 cup lyle's golden syrup
- 6 tablespoons butter, softened
- 1⁄2 teaspoon salt
- 1 vanilla bean, scraped & seeds removed (optional)
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1⁄4-1⁄2 teaspoon yellow food coloring
- 12 ounces dark chocolate, chopped (or 1 bag bittersweet chocolate chips)
Directions See How It's Made
- Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (you can also use a hand mixer, or do it by hand). Add the golden syrup, salt, vanilla seeds (if you're using), and vanilla extract. Mix to combine, scraping down the sides of the bowl with a rubber spatula to make sure everything is mixed well. Slowly add the powdered sugar, and mix until completely smooth.
- Eyeball a third of the mixture, and place it into a small bowl. Add enough food coloring until it's as yellow as you want it. Then cover both bowls with plastic wrap and freeze for at least 15 minutes, as you want everything to be really cold while you work with it.
- Working quickly, take about ½ teaspoon of the yellow mixture and roll it into a ball. Repeat with the rest of the mixture. Once the yolks are complete, place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.
- Now, scoop out a tablespoon of your “whites” and roll it into a ball. Repeat with the rest. No worries if the whites are too soft to work with -- just put them back into the freezer for a few minutes.
- When the yolks are chilled, place a white in the palm of your hand and gently flatten it a bit. Create an indent in the center to rest the yolk inches Place a yolk in the center of the white, then cover it up and roll the white into an egg shape. Continue this process until all your eggs are complete. Return them to the freezer one more time.
- While your eggs are chilling, melt your chocolate. You can microwave it in 30 second intervals, stirring very well in between. (If you do this, add a tablespoon of canola oil to the melted chocolate and stir well; this will give you a little more flexibility with your chocolate.).
- Then, dip: working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and let the excess chocolate drip off. Place the other end of the toothpick into something – potatoes work well for this – while the chocolate sets.
- Put the eggs in the fridge for only 10 minutes, to let the chocolate set. Remove the toothpick from the egg, and cover up the hole with more chocolate.