I've always been disappointed with Cadbury Cream Egg Easter Eggs. The hollow chocolate egg left a similarly hollow feeling in my stomach but no longer....
The Ingredients:I followed a recipe from Pimp That Snack rather than my previous cream egg post, either should work.3lb granulated sugar
2x 140g tubes of liquid glucose
Yellow food colouring
To make the fondant, bring water and sugar to the boil (107 degrees) and the add liquid glucose. Let it boil for another 15 mins until it reaches 115 degrees. Take it off the heat and leave it to fool until it reaches 45 degrees.
It should now be clear. Beat it with a wooden spoon until it becomes white and solidifies. This takes a lot of muscle work! You'll probably want to add some boiled water from the kettle to loosen it. Add vanilla essence. Leave to cool at room temp for 24 hours.
Now it's time to make the chocolate shell. Melt 1/3 of a bar of chocolate in a bowl over a saucepan of water. Brush a even layer of chocolate into the mold and turn it upside down onto some baking paper. This will give it a nice flat edge so you can join the shells together. It speeds things up if you leave it to chill in the fridge. Repeat until all the chocolate (except for a tiny bit to stick the shell together) is used. You should have a shell about 1 cm thick.
Now it's time for the filling!Separate some of the filling and add yellow and red food coloring to make a nice orange yolk.
Add white to the shells and then a splodge of yellow to one half. Make sure the filling is lower than the sides of the egg!Use the remainder of the melted chocolate to stick the egg together.
You rip what you sew!