How to make your own Cadbury's Creme Egg (just in time for Easter)

Alice Sholl
[Photo: Instagram/jilliebob]

You can’t beat a gooey, sugary, chocolatey Cadbury’s Creme Egg.

Every time Easter hits, it’s as if we’d forgotten about them until we seem them on the shelves – and we then can’t get enough of them whether we eat them alone or use them in our own baking creations.

But besides adding them to things like cake and rocky road, how about making an actual a Creme Egg from scratch?

For years, we’ve assumed that their creation is an act of wizardry, and that they’re as difficult to make over at the Bournville-based Cadbury’s factory as they are delicious.

Funnily enough, if you want to make your own, you need only five ingredients.


Last year on This Morning, expert chocolatier Paul Young taught Holly Willoughby and Phillip Schofield how to make the eggs from a few supermarket ingredients.

The following recipe will make six Creme – or ‘chocolate fondant’ eggs.


500g white fondant icing
800g milk chocolate of your choice (we’d vote for Cadbury’s Dairy Milk, personally)
100g water
100g sugar
Some yellow and orange food colouring
Some egg-shaped moulds


  1. Take 800g chocolate and melt it in a bain marie (or in a pyrex bowl over a saucepan of boiling water) to 45C. Don’t use a microwave as it might burn the chocolate.
  2. Pour two-thirds of the chocolate on to a smooth surface and temper it with a palette knife and a scraper, moving, spreading and piling it in and spreading again until it starts to solidify.
  3. Put this back into the remaining third of still-melted chocolate and mix until evenly smooth.
  4. Pour it all into your mould and tap to release any air bubbles.
  5. Leave it for two to three minutes and pour out the excess before putting the shells in the fridge for 20 minutes.
  6. Next, put 100ml water and 100g sugar into a pan and dissolve it to make sugar syrup.
  7. Take 500g of white fondant icing, cut it in half,  and mix yellow food colouring into one half.
  8. Grate the icing and mix it with the sugar syrup until it’s the consistency of buttercream icing.
  9. Fill each shell half with white fondant then a spoonful of yellow for the yolk.
  10. Stick the two halves together with a little melted chocolate and you’re done.

Best eaten within a month, but we assume that won’t exactly be difficult.

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