Directions

1 In a medium bowl, mix together the corn syrup, butter and vanilla until creamy. Sift in the icing sugar and beat with a fork until the mixture is combined. Transfer one quarter of the filling to a small bowl – this will become the yolk.

2 Add a few drops of yellow food colouring to the yolk mixture and stir. Add more food colouring until the desired yolk colour is achieved. Cover and refrigerate both bowls.

3 Line a baking sheet with parchment paper. Shape the yolk mixture into 12 small balls and place on the sheet. Place in the refrigerator to allow the balls to firm up, about 30 minutes.

4 When the yolks are firm, take a scoop of the white filling and shape it into a pancake. Wrap the egg white mixture around one of the cold yolks until the ball is completely covered. Place on the parchment-lined baking sheet and return to the refrigerator.

5 Melt the chocolate slowly over medium heat in a double boiler. Spoon a small amount of chocolate into each section of the egg mould and swirl it around so that the chocolate coats all sides.

6 Place the mould in the refrigerator to set, about 10 minutes. If needed, add more melted chocolate to ensure that each shell is thick around the edges (you’ll be joining two halves to form one egg). Once set, gently remove the shells from the mould and repeat the process until you have 24 halves.

7 To assemble, place an egg centre into a chocolate shell half. Using a small amount of melted chocolate and the paintbrush, paint around the edge of the shell. Working quickly, top with another chocolate shell half, creating one full egg. Brush additional melted chocolate on the exterior crease of the egg so it’s completely sealed.

Makes: One dozen eggs

TIP: For a fun and fuss-free way to make these Easter treats, place the egg centres on lollipop sticks and dip them in melted chocolate to make egg pops!