Cadbury Creme Egg Copycat Recipe

Prep Time 20 mins
Ready In 60 mins
Servings 6 Eggs / 12 Halves
Difficulty Not Too Tricky
Easter is right around the corner, meaning Cadbury's Creme Eggs are in high demand. However soon will come the time when supermarkets are no longer stocking Creme Eggs and they will be gone for another year. Don't fear, as this Cadbury Creme Egg recipe will show you a simple way to create the famous Creme Eggs at home.

Top tip - Never use a microwave to melt the chocolate. It wont melt properly and the chocolate will go lumpy. Always melt over a simple bain marie!

Ingredient List

  • 800g Milk Chocolate
  • 550g White Fondant Icing
  • 100g Water
  • 100g Sugar
  • Orange or Yellow Food Coloring
  • Recipe Method Continues Below.

    Method

    1. Let’s start by melting all of the milk chocolate and melting it in a bain marie. To make a quick bain marie at home, half fill a saucepan with hot water, and put a bowl over it. Ensure that the bowl is not touching the bottom of the saucepan, and slowly heat the water. Make sure the water isn’t boiling. Stir the melting mixture regularly using a spatula so the chocolate melts smoothly.
    2. You will want to heat the chocolate mix to roughly 45°C-50°C (113°F-122°F) then remove it from the heat.
    3. Once all of the chocolate has melted pour roughly two thirds of the melted chocolate on to your surface or chopping board.
    4. Temper the mixture with a spatula by moving it around and mixing the chocolate in on itself until it starts to cool and solidify.
    5. Once the chocolate is starting to solidify mix it back into the melted chocolate in the bowl. Mix the two mixtures together in the bowl until it feels smooth throughout.
    6. While the chocolate is still runny, pour the mixture into your shell or semi circular moulds. Once the chocolate is in your moulds, a good tip is to tap the moulds to release any air bubbles.
    7. Put the chocolate shells into the fridge to cool for around 20 minutes.
    8. While the chocolate is cooling, mix all of the sugar and the water into a pan and heat until the sugar dissolves, creating a sugar syrup.
    9. Now is the time to make that yellow yolk, by mixing half of your fondant icing with your yellow or orange food colouring. Once mixed and the icing is a lovely yellow colour, grate it into the sugar syrup mixture and mix it until it feels like smooth buttercream.
    10. Take your chocolate shells out of the fridge once fully cooled and line with the white fondant. Then plop a little of the yellow icing into the middle to form the yolk.
    11. The final step is to merge the two halves together by using a little melted chocolate or by melting one half of the shell rim using a blow torch.

     

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