- ½ cup light corn syrup
- 6 tablespoons unsalted butter
- ½ teaspoon kosher salt
- 1 tablespoon vanilla bean paste
- 3 cups confectioners’ sugar
- 1 ½ cups carob chips or dark chocolate
- 1 ½ cups white chocolate chips
- 2 tablespoons vegetable shortening, divided
- In a large bowl, beat corn syrup, butter, salt, and vanilla bean paste with a hand mixer on medium speed to combine into a homogeneous mixture. A stand mixer may also be used.
- Turn the mixer to low and slowly add the confectioners’ sugar. You may need to stir the final cup of sugar in by hand. Mix until completely smooth.
- Place bowl in freezer for about 15 minutes to harden.
- In a small microwave safe bowl, melt white chocolate chips with 1 tablespoon of shortening. Microwave in 30 second increments, stirring in between to promote melting, until fully melted.
- Remove the butter mixture from the freezer. Using a small ice cream scoop, scoop the butter mixture and roll it into an egg shape using your hands. Using 2 forks or your fingers, coat the egg in the melted white chocolate. Place on a parchment lined baking sheet to set. Repeat until you have coated half the eggs.
- Place the butter mixture while you melt the carob/dark chocolate. In a small microwave safe bowl, melt carob/dark chocolate with 1 tablespoon shortening. Microwave in 30 second increments, stirring in between to promote melting, until fully melted.
- Remove the butter mixture from the freezer again, scoop it, form it into egg shapes, and coat in the carob. Place on a parchment lined baking sheet to set. Once all the eggs are coated, place them in the refrigerator to set completely. Eggs may be stored in the refrigerator in an airtight container for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour.
Recipe adapted from Ashley Rodriguez, courtesy Food 52
- Prep Time: 1 hour