Food

Make Your Own Cadbury-Style Creme Eggs With This Easy Recipe

There is no doubt that homemade treats are usually tastier than store-bought and this is no different for creme eggs.

So why buy when you can make it? I have scoured the vast web and finally found a recipe that will hit all the right spots and give Cadbury a run for their money.

So this Easter, skip the chocolate aisle and instead try making your very own creme eggs in the comfort of your own kitchen. You can even enlist the help of your little ones.

This copycat recipe from Betty Crocker calls for very basic ingredients that you probably already have in your pantry and will only set you back an hour or two. Follow along with the recipe below.

Bettycrocker.com

Ingredients

  • 1/2 cup honey
  • 6 tablespoons unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 drops orange blossom water (optional)
  • 2 to 4 drops yellow food color
  • 12 oz dark chocolate chips, melted
Bettycrocker.com

Directions

1. 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.

2. Remove one-third of the dough and place in a separate bowl then mix in yellow food color until desired hue is achieved.

3. 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.

4. 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.

5. Continue this process until all eggs are complete. Return to freezer 15 minutes. Meanwhile, melt chocolate.

5. 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.

6. Place eggs in refrigerator 10 minutes to set before serving.

These chocolate eggs can be stored in a cool dry place for up to a week. Enjoy!

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