Bittersweet Creme Eggs

• 100 g corn syrup
• 58 g butter
• 375 g powdered sugar
• 1 tablespoon vanilla (use clear if you want 100% white "whites")
• 34 teaspoon sea salt
• 5 drops yellow food coloring
• 2 drops red food coloring
• bittersweet chocolate, for dipping

1. In a bowl, beat together corn syrup, butter, powdered sugar, vanilla and sea salt.
2. Remove 1/3 of the mixture to another bowl and stir in the food colourings.
3. Chill 1 hour.
4. Roll 16 small balls of the "yellow" mixture and place on a plate, freeze until solid.
5. Make 16 pieces of the "white" mixture and flatten each into a rough disk.
6. Place one frozen "yolk" in the centre of each "white" and wrap the white mixture around it, smoothing into a rough egg shape.
7. Place completed eggs on a plate and chill.
8. Melt the bittersweet chocolate in a double boiler or microwave and dip the eggs to coat.
9. Allow to harden completely at room temperature.

corn syrup, butter, powdered sugar, vanilla, salt, coloring, drops red food coloring, bittersweet chocolate

Taken from www.food.com/recipe/bittersweet-creme-eggs-477428 (may not work)