I’ve never been a fan of Cadbury Creme Eggs. They have always been so sickeningly sweet that I could barely eat one without diabetic shock. That’s why I took it on my own to remake this classic with far less sugar than the original.
But that doesn’t mean they’re healthy, so try not to eat two in a sitting (like I did, whoops!). Although you will want to because they are just that good. Crunchy and creamy, these will make a great addition to any Easter basket.
Easy homemade Cadbury eggs recipe
Recipe adapted from Candiquik
Yields about 7
For the shell
- 1 package (16 ounces) Ghirardelli dark chocolate candy wafers
- 1-2 tablespoons canola oil
For the filling
- 1/4 cup light corn syrup
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoon white vanilla
- 1 cup plus 2 tablespoons powdered sugar
- Dash salt
- Food coloring
- Place the 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 each egg about 1/2 full. Place in the freezer and freeze until chocolate is set, about 1-1/2 hours.
- Meanwhile, make the filling by beating the corn syrup, butter and vanilla until thick and syrupy. Add in the powdered sugar, 1/2 cup at a time, or until thick and creamy. Split the mixture into 2 and dye 1 bowl yellow (to be the center).
- Cover both mixtures and freeze for about 1-1/2 hours. Once chilled, remove from the freezer. Roll the yellow mixture into small balls. Wrap a small amount of the white fondant over the yellow ball and roll into an egg shape.
- Remove the chocolate from the freezer and place the white & yellow egg on top. Coat the eggs in the remaining melted chocolate. Freeze for another hour.
- Once frozen, remove from molds and serve immediately. Keep chilled if not serving immediately.