Homemade Cadbury Eggs
Author: CakesCottage
Recipe type: Dessert Cookies
Serves: 6
- ½ cup Corn Syrup
- ¼ cup softened Butter
- 3 cup confectioner's powdered sugar
- 1 tsp Vanilla
- Yellow Food Coloring
- 1 package (16 ounces) Ghirardelli dark chocolate
- 1-2 tablespoons canola oil
- Silicone Ester Egg mold
- In the bowl of a mixer, cream the butter, corn syrup and vanilla until smooth.
- Sift in the confectioner's powdered sugar and beat on medium low speed until well mixed.
- Transfer ⅓ of the filling to another bowl and color it with yellow food coloring.
- Put the two bowls in the freezer, for at least an hour,as they're easier to work with once they're set up a little.
- Place the half of chocolate in a microwave-safe bowl and melt for about 90 seconds, stirring every 30 seconds, or until mostly melted.
- Stir in the canola oil until mixture is smooth and completely melted.
- Pour some chocolate into a silicone egg mold, filling bottom of each egg about ½ inch, and swirl to coat the sides.
- Place in the freezer and freeze until chocolate is set, about 1 hour.
- Roll the yellow mixture into balls and place on a parchment paper lined baking sheet.
- Place in the freezer for 20 minutes or so. Remove from freezer and scoop an amount of white mixture and flatten it into a circle.
- Place yellow ball in the middle and wrap the white around it forming into an egg shape.
- Return to prepared sheet and place in freezer until the egg shapes are solid.
- Place the remaining half of chocolate in a microwave-safe bowl and melt for about 90 seconds,
- Stir in the canola oil until mixture is smooth and completely melted.
- Place eggs shapes in chocolate coated silicone egg mold.
- Pour rest of chocolate into a silicone egg mold, filling each egg entirely.
- Place in the refrigerator until chocolate has set.
- Best to store these in the freezer as well. If you store these in the fridge, they will become slightly soft.
Recipe by Cakescottage at https://cakescottage.com/2014/04/18/homemade-cadbury-eggs/
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