CadburyTM-Style Chocolate Cream Eggs

Instructions

1. In a bowl, beat the icing sugar, butter, corn syrup, vanilla and salt with an electric mixer for 4 to 5 minutes or until the mixture is smooth.
2. Remove two-thirds of the mixture from the bowl. Cover with plastic wrap while shaping into a disc.
3. In the bowl of remaining mixture, add a few drops of yellow food colouring and mix well. Cover with plastic wrap while shaping into a disc. Refrigerate both discs for 30 minutes.
4. Meanwhile, in a glass bowl, melt two-thirds of the chocolate over a pot of simmering water or in the microwave oven. Add the remaining chocolate and mix vigorously. The chocolate is now tempered and ready to use.
5. Pour 2 tsp (10 ml) of the melted chocolate into one cavity of a silicone mould with 10 egg-shaped cavities each about 2 3/8 x 1 3/4 inches (6 cm x 4.3 cm) and 1 ¼ inches (3 cm) deep or each with a capacity of 8 tsp (40 ml) (see notes). With a small spoon, spread the chocolate out to cover the entire cavity. Repeat these steps to coat the remaining cavities with chocolate, working quickly before it hardens. Set aside.
6. Line a baking sheet with a silicone mat or parchment paper.
7. Remove the yellow disc from the refrigerator. Cut into 10 equal pieces. With your hands, shape each piece into a ball. If the mixture is too sticky, sprinkle with icing sugar. Place on the baking sheet. Return to the refrigerator as needed.
8. Remove the white disc from the refrigerator. Cut into 10 equal pieces. Shape each piece into a patty about 3 inches (7.5 cm) wide.
9. Place one patty of white filling in the palm of your hand. Place one ball of yellow filling at the centre of the patty. Seal the white patty around the yellow ball. Finish rolling up into a ball.
10. Place a ball into each cavity of the chocolate-lined mould, pressing down slightly so the tops are flattened.
11. Fill the cavities with the remaining melted chocolate, using an offset spatula to smooth out the chocolate at the top of the mould (see note). Refrigerate the eggs in the mould until the chocolate has completely set, about 1 hour.
12. Unmould the eggs. The eggs will keep for 2 weeks in an airtight container in the refrigerator or for 1 month in the freezer. Let sit out for 15 minutes before serving.