Splash of vanilla extract (too much and your egg white turns tan)
1 pinch of salt
2–3 cups powdered sugar
1 cup of safe chocolate chips for making the shells (I used Divvies this time)
1 teaspoon of shortening
With a hand mixer or stand mixer, blend the corn syrup and margarine together until creamy, add in the vanilla and salt and blend again.
Carefully add the powdered sugar 1 cup at a time and mix until creamy and smooth.
Divide ⅓ of the filling out and color with yellow food coloring. Wrap both colors in plastic wrap and refrigerate while you make the chocolate eggs.
Melt the chocolate chips in the microwave with the shortening. (Using a little shortening shortening helps thin the chocolate, and is a cheater’s way to avoid the dusty “bloom” that happens when ill-tempered chocolate dries…I can’t temper chocolate to save my life…so I’ve given up)
With a pastry brush, coat the sides of the egg molds with a thick coating of chocolate.
Allow the chocolate to harden completely and remove from the molds.
Add a spoonful of white fondant and some yellow fondant inside one half, brush or pipe some melted chocolate around the edges of the egg and add the other half, using the chocolate as glue.
Trim the edges to make them pretty.
Wrap in foil and store at room temp if you plan to eat them in a few days, otherwise refrigerate for a few weeks.