Cadbury Deviled Eggs
- Level: Easy
- Yield: 24 deviled eggs
- Total: 55 min (includes chilling time)
- Active: 25 min
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- 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.
- 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.
- 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.