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Cadbury Deviled Eggs

Kick this classic Easter candy up a notch with a game of visual trickery. These candy deviled eggs look a lot like the real thing, but pack a sweet whipped white chocolate surprise.
  • Level: Easy
  • Total: 55 min (includes chilling time)
  • Active: 25 min
  • Yield: 24 deviled eggs
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Ingredients

12 milk chocolate eggs with soft fondant centers, such as Cadbury® Creme Eggs®

One 12-ounce bag white chocolate chips

3/4 cup heavy cream

Yellow food coloring, for the ganache

Green sour belt candy, for decorating

Directions

Special equipment:
a piping bag fitted with a large plain round tip; a piping bag fitted with a large closed star tip
  1. Warm a small paring knife in hot water and dry it with a towel. Use the residual heat of the knife to gently split the candy eggs in half. Scoop out the fondant centers into a medium microwave-safe bowl; reserve the chocolate shells. Add the white chocolate chips and heavy cream to the bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Refrigerate the bowl for 30 minutes to cool and thicken the white chocolate ganache, stirring occasionally.
  2. Whip the ganache with an electric mixer on medium-high speed until fluffy and smooth, about 5 minutes. Transfer half of the ganache to a piping bag fitted with a large plain round tip. Add the food coloring to the remaining ganache and stir to just combine. Transfer the yellow ganache to a piping bag fitted with a large closed star tip.
  3. Place the round piping tip in the center of a chocolate egg shell. Apply gentle pressure to fill the egg to the edge with the white ganache. Use the yellow ganache to pipe a rosette in the center. Continue with the remaining chocolate egg shells and ganache. Snip the belt candy into "chives" with scissors and sprinkle over the eggs. 
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