So this weekend I came across a fabulous recipe for home made cadbury creme eggs. I know, right? I was so excited and got right to work making them. Except I got halted when I pulled all the ingredients out of my cupboard and discovered I was basically out of icing sugar. Of course it was snowing, cold and miserable and there was no way I was going to venture out in the snow with two little ones (I'm committed to my sugar intake, but there are points that I draw the line!). So I called Mark and asked him to stop at the store on the way home from work to pick some up for me.
Sunday afternoon while the girls napped I attempted the recipe. Now my first problem was that I don't have the proper egg molds. But I figured it was okay as I could substitute and use the wilton half-egg cupcake molds. I have 12 of them so I figured that would be plenty and they would be bigger, but since they're only half an egg it evens out, right?
I mixed up the filling as per the recipe. They warned me that the step where you roll the yolks and put the eggs together was sticky. They weren't kidding. I highly recommend damp, cold hands. Not super wet (that also makes a sticky mess), but not totally dry. I kept a bowl of cold water, would dip my hands and shake them off. It worked great.
I made 12 fillings out of the batch, it worked perfectly.
Then I got to the chocolate. The recipe only calls for 12 oz of milk chocolate. I figured I would probably need more since I had bigger molds, but I wasn't concerned since I had a big 750g bag. Ha! I used the whole thing for 9 of them and then had to finish off the rest with semi-sweet (which is totally NOT the same, let me tell you).
But in the end I think they turned out cute. Don't you think? I'm so excited for November when I'll be craving them and they're still 3 months away from store shelves.
So, you should make them. But just in smaller molds. Hehe! Here's the link
Linking up here and here: