Easter Creme Eggs

Melt the chocolate and coconut oil in the microwave or using a double boiler. For the microwave, heat on half power for 30 seconds, stir and repeat until it is all melted. For the double boiler method, place boiling water in a saucepan and place a bowl in the pan. Add the wafers and coconut oil to the bowl. Set to low heat and watch carefully, stirring occasionally until melted. You can add a pinch of sea salt and 1/4 tsp instant espresso powder to the chocolate wafers if desired.

Add about a teaspoon (5 gm) of melted chocolate to each egg mold (amount will vary depending upon size of your mold) — make sure the entire surface is covered, focusing especially on the sides, reaching the rim of the mold all around. Refrigerate for 10 minutes to allow it to set. Repeat and return to fridge to set.

Meanwhile, in the bowl of your mixer, cream the butter and sugar together. Add the salt and vanilla, mixing well to combine. Add the heavy cream.

Remove about 1/4 cup of the creme filling to a small bowl. Add a drop of red food coloring and three drops of yellow so it resembles the color of a yolk. Place in a small snack size ziploc bag, and cut off the corner.

Add the fluff to the remaining creme filling and mix until smooth.

Once the chocolate hardens, add 1/2 tablespoon (about 10 gm) of the mix to the to the mold (again depends on the size of your mold). Squeeze a dollop of the yellow filling on top of the white creme filling. Top with an additional teaspoon (about 3 gm) of the creme filling.

Place the candy mold back in the fridge for 15 minutes. With a back of a powdered sugar coated spoon, gently smooth the cooled filling.

Top with another teaspoon or two of chocolate to seal the filling in. Make sure to go over the area of the mold so that there are no gaps. You can break or cut off the excess bits once it hardens. Place back in fridge to set. After 30 minutes, pop it out of the mold.