Here’s a fun recipe to try out on Easter Sunday
Cadbury Creme Egg Recipe
350 grams Callebaut chocolate, chopped fine
180 grams light corn syrup
60 grams unsalted butter, room temp
375 grams powdered sugar
Yellow food coloring as needed
1 tsp vanilla
1/4 tsp salt
For The Filling
Cream together the corn syrup, butter, and vanilla. Sift in the powdered sugar and beat until well incorporated. Color 1/3rd of the filling, then chill both.
Prepare the yolks by rolling into appropriate size balls, then re-chill until firm. Next, take the white filling, flatten into a circle and place the yolk ball inside. Wrap the white around it, then chill again for at least one hour.
For the Chocolate and Assembly
Fill appropriate sized egg shaped candy molds with tempered chocolate, then pour out excess to create a shell. Once the molds are set, add filling ball into half of each mold. Join the two halves together using more tempered chocolate