½ cup Lyle’s Golden Syrup
¾ stick (6 tablespoons) butter, softened
½ teaspoon salt
3 drops orange blossom water (optional)
1 vanilla bean, seeds removed (optional)
1 teaspoon vanilla
3 cup powdered sugar
¼- ½ teaspoon yellow food color
12 oz dark chocolate, chopped (or 1 bag Ghirardelli 60% chips)
Turn the mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl as necessary.
Place ⅓ of the mixture into a small bowl and add enough food color to obtain desired color.
Once the yolks are complete place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.
Now working with your “whites” use a tablespoon measure to scoop out the sugar mixture then roll that into a ball. Continue until all the white portion of the sugar mixture is gone.
If the “whites” are too soft place back into the freezer for a few minutes.
Place the chocolate covered egg into the fridge for 10 minutes while the chocolate sets.
Carefully remove the toothpick from the egg and cover up the small hole with a little bit of tempered chocolate.