Happy Easter Everyone! This week I decided to make a homemade version of everyone’s favorite Easter candy, the Cadbury creme egg. These is the mini creme egg.
These homemade Cadbury creme eggs are actually a little bit smaller than the original for no other reason than that I couldn’t find a mold that was the perfect size.
But actually I think it’s a little better because these candies are very sweet so smaller is a little better in my opinion.
If you just go to amazon and type in “Easter egg silicone mold” you will get a few different options. Just pay attention to the size you are getting,
A store bought Cadbury creme egg is about 1 inch in length. I actually got mine at hobby lobby so I can’t link it below.
Homemade Cadbury Mini Creme Egg: The Chocolate
Once you pick out your mold, you have more choices to make. Do you want to use milk chocolate like the original store bought version or do you want to use a different kind of chocolate?
Keep in mind that the filling consists of mostly sugar, so if you use milk chocolate, the end result will have a pretty sweet taste, in my personal opinion.
But it’s up to you. Do you go as close to the original as possible or do you do something else? I chose milk chocolate but semi – sweet would make the sweetness more balanced.
Whichever you use, I did temper my chocolate. This made the chocolate shell super shiny. If you would like to see how to temper chocolate, check out my Reese’s cup recipe.
I hope you all enjoy this recipe. If you make it, let me know what you think. Have an amazing easter and I will see you all next week.
Homemade Cadbury Cream Eggs
A recreation of the popular Easter candy, Cadbury Cream Eggs. A milk chocolate egg shaped chocolate, filled with a sugary fondant filling.
Ingredients
- 1 1/2 cups of Confectioners Sugar
- 1/4 Cup + 2 1/2 TSP of Light Corn Syrup
- 3 Tbsp of Unsalted Butter (softened)
- 1/2 Tsp of Vanilla Extract
- 1/4 Tsp of Salt
- 1 LB of Milk Chocolate
Instructions
Filling
- Cream together the corn syrup, softened butter, salt and vanilla extract until combined in a large bowl.
- Add in the confectioners sugar little by little so it doesn't go everywhere. Just mixing until incorperated.
- Add 1/3 of the batter to a small bowl. Add 3 drops of yellow food coloring and 1 drop of orange. Mix to incorperate.
- Add the 2 Batters to differant piping bags and set aside.
Chocolate
- Add the chocolate to a plastic bowl.
- Tempering chocolate - Microwace the chocolate in 15 second intervals, stiring in between until you start to see melting and the 10 second intervals after that until completely melted. Keep an eye on the temperture with a thermometer, making sure the temperture stays under 80 degrees.
- Brush the chocolate into the cavaities of the mold with a pastry brush or paint brush that is only used for chocolate. Let set for 5 minutes.
- Do a second coat, making sure that you cover any spots that you may have missed and also build up the sides. Let set for 5 minutes.
Constructing the Eggs
- Careful unmold the egg halves, Take the piping bag with the white filling and fill up each egg halve. Use an offset spatula to level off the filling. .
- Using a butter knife, spoon or offset spatula hollow of a hole in the middle of the fat end of each egg half. Add a large circle of yellow filling to the middle of the fat end of half of the egg halves filling up the hole that you made.
- Add some melted chocolate all areoing the rims of each egg halve and sandwich together a halve with yolk and one without, tring to line up the yolk with the hole on the other half.
- Gently pinch the 2 together for 5 minutes to allow the chocolate to set.
- Enjoy and leave any left overs in the fridge in an airtight container for up to a month.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.