Homemade White Chocolate Creme Egg
Looking for the famous white chocolate creme egg? Here's how to make a giant one at home.
- 134g good quality white chocolate
- 66g good quality white chocolate
- 4 medium egg yolks
- 50g caster sugar
- 200ml double cream
- 200g white chocolate,
- 400ml double cream, whipped
- Mango compote:
- 2 medium/large mangoes, chopped
- juice of ½ of a lime
- juice of ½ a lemon
- 2 tbsp caster sugar
- For the creamy filling gently heat 200ml of double cream in a saucepan until hot. Do not let this come to a boil. Meanwhile, beat together the egg yolks and sugar for a good few minutes until creamy in consistency doubled in size and turns paler in colour.
- Mix half the hot cream into the egg mixture and allow the eggs to heat up slowly. Pour back into the saucepan with the remaining cream and heat until it thickens and coats the back of a spoon.
- Pour in the melted chocolate and whisk until smooth and glossy. Try to make sure the chocolate and the creamy mixture are the same temperatures when mixing them together. Leave to cool.
- Once cooled fold in the whipped double cream and place in the fridge to set.
- For the mango compote add the chopped mango into a small saucepan followed by the lemon and lime juice and the sugar. Stir over a low heat until the sugar has dissolved. Raise the heat and let it simmer for 5-10 minutes until the mangoes have softened. Blitz into a puree with a blender. Leave to cool completely.
- Add the 134g of white chocolate into a heatproof bowl over a pan of hot water and let it gently melt until it reaches 45-50ºC. Take it off the heat and stir for around 5 minutes to allow it to cool slightly.
- Continue to stir adding in the remaining 66g of chocolate in small stages, you might not need to add it all, until the chocolate reaches a temperature of 26-27ºC.
- Place the chocolate over the hot water to bring it back up to 28-29ºC. This will loosen the chocolate making it easier to use. The chocolate has now been tempered.
- Brush the inside of your egg mould with a cotton pad to make sure it’s nice and clean. This will also help with the shine of your egg.
- Taking a clean paintbrush paint on the first layer of chocolate. Using a sharp knife scrape off any excess chocolate that has gone over the edges. Place in the fridge to set before repeating these steps until the desired thickness of chocolate has been reached. If your chocolate has started to firm up too much place the bowl back over the hot pan for a few seconds to get it back to 28-29ºC. No higher!
- Spoon in the almost set creamy filling into both sides of the eggs before adding a spoonful of mango compote into the centre of each half. Place in the fridge until completely set. Overnight is best!
- Once set pull back the plastic to release the eggs from the moulds before turning them out.
- Run the bottom of a warm/hot pan over the rim of each egg. Place the eggs together and use a clean finger to spread the melted chocolate around the seam to seal.
- Leave to set, it’s then ready to crack open and share. Enjoy :D