Cadbury Cream Egg Cups Recipes

CADBURY CREAM EGG CUPS

Steps:

• Melt your chocolate chips in the microwave in 30-second intervals, stirring after each. Alternatively, you can melt on the stovetop in a double boiler.
• Put a dollop of melted chocolate into each muffin liner and spread around with the back of a spoon, ensuring you get about 1/3 of the way up the sides. Put the muffin tray in the fridge for the chocolate to set.
• In a stand mixer, combine the butter, heavy cream, powdered sweetener, and vanilla. (This is your egg white mixture.) Put a dollop of egg white into each chocolate cup and make an indent with your finger.
• Remove half of the remaining egg white mixture from the bowl and set aside.
• Add yellow food coloring to 1/4 cup of the egg white mixture. (This is your egg yolk mixture.) Put egg yolk mixture in the fridge for 10 minutes so it is easier to scoop.
• Using a melon baller or small spoon, make 12 small balls with the egg yolk mixture. Roll between your hands to smooth out. Place a yolk in each Cadbury Cream Egg cup.
• With the egg white mixture that you set aside, put another dollop on each cup, covering the yolk. Spread out the top layer of egg white with a spoon so you have a flat surface.
• Top each Cadbury Cream Egg cup with more melted chocolate.
• Return tray to the fridge for another 10 minutes for the chocolate to set.

COPYCAT CADBURY™ CHOCOLATE CREME EGGS

Steps:

• In medium bowl, beat honey, butter, powdered sugar, salt, vanilla and orange blossom water with electric mixer on low speed until combined, then on medium speed about 1 minute or until light and fluffy.
• Remove one-third of the dough (slightly less than 1 cup) to another bowl. Mix in yellow food color to look like color of egg yolk. Line cookie sheet with waxed or cooking parchment paper. Shape yellow mixture into 15 (1/2-teaspoon size) balls. Place in freezer 15 minutes. Meanwhile, shape white dough into 15 tablespoon-size balls.
• Remove yellow "yolks" from freezer. Place white ball in palm of your hand; gently flatten it a bit. Make an indent in center. Place yolk in center of white, then shape white around yolk into egg shape. If mixture gets too soft, put it back in freezer.
• Continue this process until eggs are complete. Return to freezer 15 minutes. Meanwhile, melt chocolate.
• Working with one egg at a time, remove egg from freezer, and insert toothpick. Dip egg into chocolate; carefully let excess chocolate drip off. Place on parchment-lined cookie sheet.
• Place eggs in refrigerator 10 minutes to set. Store in cool dry place up to one week.