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 incorporated. Add yellow food coloring as needed to one third of the mixture and chill both.
Prepare the yolks by rolling into balls, then put in freezer to firm up. Next, take the white filling, flatten into a circle and place the yolk ball inside. Wrap the white around it. Chill again for one hour.
for the chocolate and assembly
Fill egg shaped candy molds with tempered chocolate. Once the molds are set, add filling ball into half of each mold. Join the two halves together using more tempered chocolate