I cannot take credit for this DIY Cadbury Crème Egg Recipe.
There are literally dozens of recipes floating around the internet right now and I am not really sure who came up with it first.
But I have to tell you one thing, I am a Cadbury Crème Egg addict!
It is yet another one of my “guilty pleasures”!
So whoever came up with this home version recipe- Thank You! Thank You! From the bottom of my heart!
These are surprisingly AMAZING!!!!!
Dare I say BETTER than the real store bought? Sorry Cadbury~ I think it’s true!
If any of you remember this chaos from my past life when I made these, WOW what a messy disaster that was!! (Ummm, that was sort of the theme of my whole life back then! One big messy disaster! LOL)
Well, I have said it once and I’ll say it again~ 3 times a charm here at Gretchen’s Bakery!
I have finally graduated to Chocolate Egg Molds and it just made my life 1000 times easier with this project!
I really recommend to grab the mold, but if not~ I understand and it would be fine to just dip the egg creme into the tempered chocolate by hand (although it is very messy! So there is your warning!)
Definitely do a pre-coating like I do here in my truffles tutorial and it will help tremendously!
If you DO grab those molds though, you are not limited to just this recipe!
Or get crazy wit’ yo bad self and fill them with Soft Caramel Filling! Cadbury Caramel Egg anyone!??
- Unsalted Butter softened 8 Tablespoons (112g)
- Vanilla Extract 1 teaspoon
- Corn Syrup (Or Golden Syrup) ¼ cup (60ml) (80g)
- Salt Pinch
- Confectioner's Sugar 3 cups (360g)
- Yellow Food Coloring as needed
- Merckens Candy Melts or Tempered Chocolate Couverture 1lb (454g)
- First prepare the egg molds with tempered chocolateas shown in the video
- Combine the corn syrup, softened butter, pinch of salt and vanilla extract and blend on low- medium speed to incorporate.
- Increase the speed to medium-high and whip until smooth.
- Add the sifted confectioners sugar about 1 cup at a time while blending on low speed.
- It will start to get thicker and more stiff as you add the rest.
- Continue mixing until it is all incorporated and smooth.
- Take out about ¼ cup of the mixture and in a separate bowl add the yellow food coloring.
- Roll about 1½ teaspoons of the white filling into a ball and stuff it into each of the chocolate egg cavities.
- Take about ½ teaspoon of the yellow and roll into a ball and place into 1 half of an egg on top of the white.
- Freeze entire mold filled with the creme egg filling for about 5 minutes to set then turn out onto a parchment paper.
- The eggs should fall right out of the molds like an ice cube tray.
- Place 1 egg half on top of the other egg half sealing with a bit more tempered chocolate.
- Allow to set before adding to the Easter Basket