Irish Cream-Filled Easter Eggs

Sonia Arias
Taking a bite of these delish Irish cream-filled Easter eggs will take you straight to food heaven! When glucose syrup, cream, and instant coffee meet Irish cream liqueur, magic happens. Give this classic Easter treat a twist and try these drool-worthy Irish cream-filled chocolate eggs!
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Ingredients
10
Portions
  • 300 grams white chocolate
  • 260 grams sour cream
  • 40 grams coffee
  • 60 grams glucose syrup
  • 420 grams milk chocolate
  • 60 grams Irish cream liqueur
  • some chocolate, for the Easter eggs
Preparation
40 mins
0 mins
Medium
  • For the Irish cream filling: In a pot, heat cream, instant coffee, and glucose syrup and bring to a boil.
  • On a chopping board, cut chocolate into chunks. Transfer chocolate chunks to the previous mixture.
  • Remove pot from heat. Add Irish cream liqueur and mix thoroughly.
  • For the Easter eggs: Get silicone egg molds ready.
  • In a pot, melt chocolate in a water bath.
  • Pour melted chocolate into the silicone egg molds and flip them to remove excess chocolate. Refrigerate.
  • Remove silicone egg molds from fridge and fill eggs with Irish cream filling.
  • Slightly heat a bit of chocolate and smear it onto the lip of one half of the eggshell. Glue the top half to the bottom. Refrigerate Irish cream-filled Easter eggs and serve.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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