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Copycat Cadbury™ Chocolate Creme Eggs
Copycat Cadbury™ Chocolate Creme Eggs
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Prep Time:
30 minutes
Total Time:
2 hours
Indulge in homemade Easter candy using simple ingredients and some patience.
Ingredients:
  • 1/2 cup honey
  • 6 tablespoons unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 drops orange blossom water, if desired
  • 2 to 4 drops yellow food color
  • 12 oz dark chocolate chips, melted
Instructions:
  • In a medium bowl, blend honey, butter, powdered sugar, salt, vanilla, and orange blossom water using an electric mixer. Start on low speed until combined, then increase to medium speed for about 1 minute until mixture is light and fluffy.
  • Transfer a portion of the dough, about slightly less than 1 cup, to a separate bowl. Add yellow food coloring to resemble the color of an egg yolk. Line a cookie sheet with waxed or parchment paper. Form the yellow dough into 15 small balls, each about 1/2 teaspoon in size. Place them in the freezer for 15 minutes. While the yellow balls chill, shape the remaining white dough into 15 balls, each about the size of a tablespoon.
  • Thaw the frozen yellow yolks. Flatten the white balls gently in your palm, create an indent in the center. Place the yolks in the center of the whites, shape the whites around the yolks to form an egg shape. If the mixture becomes too soft, chill it in the freezer.
  • Once the eggs are done, chill them in the freezer for 15 minutes. In the meantime, start melting the chocolate.
  • Take one egg out of the freezer and gently insert a toothpick into it. Dip the egg into the chocolate, allowing any extra chocolate to drip off. Place the chocolate-covered egg on a cookie sheet lined with parchment paper.
  • Chill eggs in the refrigerator for 10 minutes to firm up. Keep them in a cool, dry place for up to one week.

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