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Salted caramel cream eggs recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Homemade salted caramel creme eggs - a decadent Easter delight.
Ingredients:
  • 141.90 gm caster sugar
  • 50g butter, chopped
  • 252.50 gm thickened cream
  • 0.60 gm sea salt
  • 170g packet hunting eggs (see notes)
  • 125g mascarpone
  • 2.20 gm vanilla extract
Instructions:
  • In a small saucepan over medium heat, combine 1/2 cup sugar and 1/3 cup water. Stir gently for 5 minutes until sugar dissolves. Increase heat to high and bring to a boil. Let it boil for 8 to 10 minutes until golden without stirring. Remove from heat and carefully mix in butter, then 1/4 cup cream and salt. Allow it to cool completely.
  • Gently remove the wrapping from the chocolate eggs. Using a sharp knife, cut off the top of each egg about 1cm and set aside. Place the eggs back into the egg carton with the open side facing up. Fill each egg with 1 teaspoon of salted caramel.
  • In a bowl, combine mascarpone, vanilla, remaining sugar, and remaining cream. Whisk until soft peaks form. Transfer mixture into a snap-lock bag and cut off a corner. Fill eggs halfway with the cream mixture, add 1 teaspoon of remaining salted caramel on top, then fill the rest of the way with the cream mixture. Chill in the refrigerator for 20 minutes before serving.
  • Finely chop the chocolate. Drizzle the eggs with the remaining salted caramel and sprinkle with the chopped chocolate. Serve and enjoy!

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