Method (creme filling)

1. Line a baking tray or board with grease proof paper. In a medium sized mixing bowl, cream together the room temperature butter, golden syrup and vanilla. You can either use a stand mixer with balloon whisk attachment or electric / hand whisk. Beat for a few minutes until combined and creamy.
2. Sieve in the icing sugar, then mix to combine. It will be like a thick paste.
3. Remove 2 – 3 tablespoons of fondant and add into a separate bowl. Colour with a small drop of orange food gel. Mix to combine fully.
4. Place both fondants into the fridge / freezer or until the fondant has firmed up. It’s much easier, and less sticky to work with it chilled.
5. Dust clean hands with icing sugar, divide the white fondant into 40g balls, place on the lined tray. Roll out mini balls of orange fondant and place on the tray. Freeze to firm up, this will take approximately 30 – 50 minutes.
6. Use the palms of your hands to flatten the white fondant, then place a orange ball in the middle. Wrap the white fondant over the orange ball, roll and shape into an egg shape. Refer to video for visual reference. Place back on a lined tray. Be quick with this step as the heat from your hands can easily warm up and soften the fondant. 
7. Freeze while you prepare the chocolate. 
8. In a microwave safe bowl or bain-marie on the hob, melt the chocolate until melty. 
9. Remove the fondant eggs from the freezer, one by one, coat them in chocolate. I like to place a fondant egg on a fork, hover over the chocolate and use a spoon to drizzle the chocolate over the eggs and allow any excess to drip back into the bowl. Tap the fork on the side of the bowl to remove any excess chocolate and help to smoothen. Place back on the tray and place into the fridge to set. Repeat for all the eggs.
10. To decorate, re-melt chocolate if needed, then transfer into a piping bag, snip off the tip and drizzle over the tops of each creme egg in a zig-zag pattern.  Allow to set.
11. Optional: sprinkle over some flaked sea salt.
12. Serve and enjoy!