How To Make Creme Eggs: Chocolatier Paul A Young Shares Mouthwatering Recipe

Creme Eggs are making headlines left, right and centre this month.

Not only was there an announcement of a pop-up Creme Egg Café opening in Soho, London from 22 January.

But it was also revealed that, after Cadbury had changed the recipe of their Creme Egg shell last year, the company had experienced a £6 million drop in sales.

Capitalising on the nation's state of Creme Egg despair, ITV's This Morning invited master chocolatier Paul A Young into the studio, where he proceeded to tell show TV viewers how to make their own batch of fondant eggs.

Makes 6 eggs.


800g milk chocolate of your choice (preferably Dairy Milk)

100g sugar

100g water

500g white fondant icing

Yellow and orange food colouring


1. Boil a pan of water, put a glass bowl on top of the saucepan and melt 800g chocolate in it.

2. Once melted, pour two-thirds of the chocolate on to a large marble surface. Temper it with a palette knife and a scraper until it starts to solidify.

3. Put it back into the remaining third of melted chocolate and mix well until evenly smooth. Pour the whole lot into your mould and tap to release any air bubbles.

4. Leave the mixture for 2-3 minutes, pour out the excess and 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 and add 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 and then a small dollop of yellow for the yolk and stick the two halves together with a little melted chocolate.


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