It's post-Mardi Gras, which means that we are in Easter season! I chose two classic and fun Easter treats to try and replicate for my Junk @ Home challenges this month. We're starting out with a controversial one, the Cadbury Creme Egg!
Why is it controversial? If you have missed out on the news this year, Cadbury Creme Eggs (in the UK) had their recipe tweaked this year. The chocolate shell chocolate was swapped from the original Dairy Milk chocolate to a Cadbury milk chocolate. Apparently they also decreased the number of eggs in a package and kept the price the same. Candy inflation!
Making these chocolates at home, you can choose whatever type of chocolate you want! Desire a dark chocolate creme egg? No problem. White chocolate and peanut butter shell? Why not!
I started off trying to make the creme egg in the traditional way. You create the two halves of the egg and then join them together. This proved to be pretty tricky and a bit of a mess...
Attempt number one was a bit of a fail. The two half shells didn't melt together and the creme filling oozed everywhere! The candies got stuck in the molds and took a few good whacks to remove. There was creme filling all over the place. I decided to change my game plan and create half-shell creme eggs. Besides, a store-bought creme egg is a mouthful. Half a serving is really the way to go! (That's what I'm telling myself at least)
Creating these half-shell creme eggs was super easy and they're so cute! I went with a rich milk chocolate for the shell and a vanilla-flavored creme filling. Just a few short steps and you can also have some homemade creme eggs for Easter!
Step 1. Fill the candy molds completely with melted chocolate. Wait five minutes and pour out chocolate. (You can pour it back into the bowl with the melted chocolate, or onto a silpat).
Step 2. Add a drop of yellow-tinted filling.
Step 3. Fill with white-colored creme, until just below the top of the mold.
Step 4. Cover creme filling with melted chocolate. Level off bottoms with an offset spatula.
Set the candies by putting the candy molds in the fridge for 30 minutes. Flex the molds and pop the candies out. Share with your friends!
One Year Ago: Portuguese Sweet Bread
Two Years Ago: Red Lobster Cheddar Bay Biscuits & Cajun Chicken
Three Years Ago: Sponge Candy Cupcakes
Four Years Ago: Green Velvet Cupcakes
Cadbury Creme Eggs
Majorly adapted from This Website
Egg candy molds (I got mine from Michaels)
12 ounces Milk chocolate, melted and tempered
1/4 cup glucose syrup (85g)
2 tablespoons unsalted butter, room temperature
1 1/4 cups powdered sugar (160g)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon water
Yellow food coloring
Beat together glucose syrup and butter. Sift in powdered sugar and beat to combine. Add vanilla extract and salt, mix until combined. Add tablespoon of water and beat until creamy and smooth. Scoop out 1/4 cup of creme and tint with yellow food coloring.
You can load the two creme colors into piping bags or zip top bags. It is easier to pipe the filling into the candy shells, rather than trying to scoop it in with a spoon.
Fill candy molds all the way to the top with melted chocolate. Wait 5 minutes. Pour out chocolate and let the molds drip for 1 minute. Flip back over and let set for 30 minutes.
Pipe a "yolk" into the bottom center of the candy shell with the yellow creme. Cover with white creme, filling almost all the way to the top.
Cover with more melted chocolate. Use a knife or offset spatula to even out the tops of the candies.
Pop the molds into the fridge for about 20-30 minutes, or until the chocolate is set. Remove from the fridge and flex the molds to release the candies. Happy Easter!