Chocolate Covered Creme Brûlée Eggs
Smooth dark chocolate eggs with a sweet surprise inside. These Chocolate Covered Creme Brûlée Eggs are simple to make and are completely habit forming. One bite into the luscious, creamy filling and you will want to keep them for yourself.
Creme brûlée is one of my favorite things on the entire planet. I know I say this about a lot of food but really…who doesn’t like creme brûlée. It’s creamy and wonderful…and it’s fun to bust through that hard, sugary top with your spoon. Almost every time I go out to dinner it ends with creme brûlée. I could stare at the menu for hours but I always end up with the crystalized dream sitting in front of me.
Then, one day, I thought…”Hey, I wonder if I could stuff that creamy custard into a hard chocolate shell?” And so I did. Again and again and again…until I got the perfect little chocolate egg. I consumed a lot of chocolate and a ton of creme brûlée filling in order to perfect this recipe but it was worth the hardship. 🙂 It had to be done. These Chocolate Covered Creme Brûlée Eggs had to be a thing….and now I’m sharing them with you. My husband said I could sell them for a million dollars, they’re that good. Maybe we should name the the “Million Dollar Eggs.” 🙂
These little bites of heaven are simple to make. You can purchase a candy mold at any craft store, mine is 20 years old…I may be a hoarder but it’s starting to pay off now. I made the custard on the stovetop, no baking required and the chocolate was melted in a double boiler. For this recipe, you want to use a good quality dark chocolate, I like Ghirardelli.
If you want to wow someone this Easter, make a bunch of these Chocolate Covered Creme Brûlée Eggs. If you’re trying to coax someone to put a ring on it….give them a box of these eggs. If you want a raise….share some Chocolate Covered Creme Brûlée Eggs with your boss. I’m even thinking maybe these eggs could bring world peace….maybe I’ll ship a box to the White House this afternoon. Stuff some in a homemade chocolate box and you’ll really be winning at the Easter gift giving game. They’re great on a dessert table too with these super cute cupcakes!
A fantastic and decadent chocolate egg stuffed with a creme brûlée filling.
- 2 cups heavy cream
- 1/2 cup granulated sugar divided
- 3 tablespoons vanilla bean paste
- 4 egg yolks
- 16 ounces high quality dark chocolate I used 70%
- Special equipment:
- 1 candy mold
- In a medium saucepan, heat the cream, 1/4 cup sugar and vanilla bean paste until steaming, stirring occasionally. Do not boil.
- In a small bowl, whisk the egg yolks and remaining sugar until light in color and ribbons have formed. (Ribbons are thick bands of sugary yolk that slowly extend from your whisk to the bowl when you lift the whisk out of the bowl.)
- Slowly add a small amount of the cream to the eggs while whisking constantly (this is to temper the eggs so they don't scramble when you add them to the hot liquid.) Once the eggs are tempered, add the remaining cream in a very slow stream to the egg mixture whisking vigorously. Return the cream/egg mixture to the saucepan and turn the heat to med-low. Heat the mixture, stirring constantly, until it begins to thicken and coats the back of a spoon. Allow the custard to come to room temperature and then cover with plastic wrap. Chill in the refrigerator for an hour or up to 36 hours.
- In the top of a double boiler, break the chocolate into small pieces and melt. Stir the chocolate every couple minutes until smooth. Spoon small amounts of chocolate into the cavities of the mold and spread to cover with a thin, even layer. Chill in the refrigerator until hardened.
- Spoon 1/2 teaspoon (or less depending on the size of your molds) of the creme brûlée custard into the molds and top with a smooth, even layer of melted chocolate. Chill in the refrigerator until hardened.
- Pop the candy out of the molds and store in an airtight container until ready to serve. Or eat immediately. 🙂 Repeat process until all the custard has been used.