Here’s how you can make delicious Cadbury’s Creme Eggs at home

What conjures up the idea of Easter more than tucking into a deliciously gooey Cadbury’s Creme Egg? The thick chocolate shell that gives way to the sweet, soft fondant centre with the hidden yellow ‘yolk’ in the middle…

Now that we’ve got you properly salivating and wishing more than anything for one of those egg-cellent (sorry) treats to devour right now, we’re here to spread the good news that you can in fact create your very own Creme Eggs at home – and it’s not nearly as hard as you’d think.

Creme eggs

The simple method to create the tasty treats at home comes from chef and chocolatier Paul A. Young, who shared his recipe with Holly and Phil on This Morning back in 2016.

However, with Easter weekend fast approaching and essential provisions (yes, Creme Eggs are essential) proving tricky to get hold of in some supermarkets, there’s no better time to dig into the This Morning archives and revisit this fantastic recipe, which is why it’s doing the rounds online once again.

Want to get involved? Here’s everything you need to know:

This Morning
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Paul’s fondant eggs


800g milk chocolate of your choice
100g sugar
100g water
500g white fondant icing
Yellow and orange food colouring

You will also need an Easter egg mould – Lakeland and Amazon have a good selection

This Morning
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  1. Take 800g chocolate and melt it in a bain marie to 45C. Never a microwave, it won’t achieve a good melt and may burn the chocolate.
  2. Pour two-thirds of the chocolate on to a large marble surface. Ideally you will have this installed already and call it your counter. Temper it with a palette knife and a scraper, moving, spreading, piling in, spreading again, moving, until it starts to solidify.
  3. Plonk it back into the remaining third of still melted chocolate. Mix well until evenly smooth. Pour the whole lot into your mould and tap to release any air bubbles.
  4. Leave it for two to three minutes. Pour out the excess. Put the shells in the fridge for 20 minutes.
  5. Put 100g sugar and 100ml water into a pan and dissolve to make sugar syrup.
  6. Take 500g of white fondant icing, cut it in half, pummel yellow food colouring into one half.
  7. Grate the icing and mix it with sugar syrup until it is the consistency of buttercream icing
  8. Fill each shell half with white fondant then a dollop of yellow for the yolk and stick the two halves together with a little melted chocolate. Your eggs will – but are unlikely to – last for one month!