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1
In a mixer bowl, combine the glucose with the butter and vanilla and cream together
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2
Beat in the icing sugar a scoop at a time.
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3
You need this mixture to be thick and not at all runny.
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4
It needs to be SO stiff that you could stand a spoon in it
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5
Take a third of the fondant out and dye it orange using gel colour.
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6
Liquid will thin it down, you don't want to do that
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7
Now put both colours into seperate freezer-proof containers and put them in the freezer until the fondant is nice and stiff, check it after half an hour then every 15 minutes after if not set enough
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8
Pinch pieces of the orange fondant off and roll into 20 marble-sized balls.
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9
Place on a baking tray lined with parchment paper.
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10
Work quickly and put the tray back in the freezer as the fondant will start to soften and get sticky very fast
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11
Make the white fondant balls almost ping pong sized, place on a lined baking tray as before and set back in the freezer to firm up again.
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12
Match the amount to the orange balls
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13
Take them out of the freezer and place another piece of parchment paper over the top of them.
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14
Flatten them with your palm (make sure your hands are cold) or the bottom of a drinks glass
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15
Set the 'yolks' on top in the middle of the 'whites'
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16
Now pinch the 'whites' around the 'yolks' and reform the balls by rolling quickly in your hands.
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17
It's best to dust your hands with icing sugar first as this is a sticky, messy job
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18
Put all of the fondant balls back in the freezer when rolled to freeze completely.
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19
Leave them overnight to set really well
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20
When ready, melt the chocolate over a bain marie or in the microwave, stirring well to remove any hotspots and stir in the oil to make it glossy.
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21
Let it cool down but where it's still runny
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22
Use a cocktail stick or 2 to skewer the fondant egg/ball and dip in the cooled chocolate, swirling the excess off.
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23
The chocolate will set very quickly on the frozen fondant but the fondant will thaw very quickly too so do a half batch then put back in the freezer to set again while you dip the other half
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24
Repeat the dipping and freezing at least once more, twice is best, use up all your chocolate to get a good thick 'shell'
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25
Remove the skewer and wrap each egg in a square of foil.
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26
Store in the fridge or freezer until you can't resist them any longer!
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27
You don't have to do the 2 colours, you can just leave them white or use another colour/flavour depending on your occasion but it looks impressive when you bite them to have 2 colours
