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 |
| Active: | 25 min |
| Yield: | 24 deviled eggs |
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
Instructions
- 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.
Reviews
I am not very creative and these actually turned out like the picture. Cutting the eggs and getting the fondant out without breaking them was the hardest part. Definitely don’t use anything larger than a paring knife and warm it often. I think if I made these again I might just buy hollow chocolate eggs and fill with frosting or make another grenache. There will little bits of dark chocolate that I couldn’t help but get in the grenache, so I did put the grenache thorugh a strainer after microwaving and before chilling. All in all, a do again for a cute Easter dessert/decoration.