Copycat Creme Eggs

Copycat Creme Eggs

It's that time of year for an Easter egg hunt! But with this recipe for the legendary, the infamous, the one-and-only Creme Eggs, the hunt is officially over! With velvety-smooth chocolate shells enveloping a rich and creamy center, these creme eggs are egg-straordinary!




200 g (7 oz) Ross Chocolates Sugar-Free Milk Chocolate Baking Chips

240 g (8.5 oz) sweetened condensed coconut milk

3 tbsp (3 tbsp) powdered sugar (icing sugar)

1 tsp (1 tsp) vanilla extract

¼ tsp (¼ tsp ) ground turmeric

Pinch sea salt, optional



  1. Melt the chocolate over a double boiler (bain-marie). If using a microwave, heat it in 20-second intervals, being careful not to burn the chocolate.
  2. Add one tablespoon of melted chocolate to your egg mold cavity. Using a pastry brush, coat the inside with a thick layer of chocolate, ensuring all sides are covered - the chocolate will pool in the bottom of the molds.
  3. Place the filled molds in the freezer to set for 10 minutes.
  4. To make the white filling, add the sweetened condensed coconut milk, powdered sugar, vanilla extract, and sea salt to a medium bowl and whisk until smooth.
  5. For the yellow "yolk" filling, add 3 tablespoons of the white filling mixture along with the ground turmeric to a separate small bowl. Use a fork to mix it well.
  6. Transfer both fillings to 2 separate piping bags, cutting off the bare end tips (you can also simply use a spoon to fill the molds if preferred).
  7. Pipe some of the white filling into each chocolate mold. Next, pipe some of the yellow filling into the center of each mold before topping them off with more of the white mixture. Be careful not to overfill the molds and leave enough space for the final chocolate layer.
  8. Finally, spoon the remaining melted chocolate over each filling to seal off the creme eggs. Place them back in the freezer to set completely for another 10 minutes. Once set, carefully remove the eggs from their molds.
  9. If you have leftover melted chocolate, you can drizzle it over the eggs once completely set and sprinkle them with some flaky sea salt.
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