Low Carb Easter Creme Eggs: they DO exist! This childhood favorite is made with a low carb condensed milk filling and a sugar-free dark chocolate shell. What a treat!
Cadbury’s Easter Creme Eggs were a very important part of my formative years. I can remember quite vividly the commercials for them that would come out mid-winter, heralding the arrival of Easter Creme Eggs in the stores. One in particular sticks in my brain, of some young people skating round and round at a roller rink with their eggs, biting off the tops to reveal the creamy centers. I have no idea what roller-skating and Easter eggs have in common, but it was early eighties and I suppose it was cool to frequent roller rinks back then. Seems both dangerous and messy to me, actually. You risk concentrating so hard on the delicious creme egg, you end up crashing into someone. Or you concentrate too hard on the roller-skating and end up spilling the precious cream filling all down your front. Either way, roller-skating while eating creme eggs seems like a very stupid thing to do. Stop and focus on your creme eggs, people, so that you can taste all the delicious goodness with every fiber of your being!
I haven’t had a real creme egg in a good 5 years or so but they were always such a guilty pleasure for me back in the day. They are as junky as it gets but by god, they were delicious. I had a ritual of biting the top off and slowly licking out the creamy center, and then eating the rest of the chocolate. I am sure it was disgusting to watch, so I typically ate my creme eggs privately, with no one around to see or to bother me for any. I waited for Creme Egg season like a child waits for Christmas.
This year, I decided it was time to create my own, much healthier, sugar-free version of the beloved treat and I knew exactly how I wanted to do it. I knew that my Low Carb Sweetened Condensed milk would make the perfect filling with a little added sweetener and something to help thicken it up. Creme eggs should be gooey, and the center should spill out as you bite into it, but not completely liquid. I was pretty certain I could get it just right. As for the chocolate shell, it would have to be dark chocolate. The original creme eggs were milk chocolate, of course, but that’s pretty hard to achieve with low carb ingredients. And let’s face it, dark chocolate is so much better for you. Plus I knew it would help offset the sweetness of the filling.
I did have a heck of a time finding egg-shaped chocolate molds. I figured they would be available in all craft stores this time of year, but apparently people aren’t as keen as I am on making their own creme eggs. I did finally find this silicone Wilton molds at Joanne’s, and it was perfect, because the flexible molds allowed me to pop the completed eggs out very easily. It only had 12 cavities, however, and I had enough chocolate and filling for about 14 eggs. How many you get and how big they will be depends on what molds you can find for them. I highly recommend the Wilton silicone ones (they are available on Amazon as well).