Copycat Creme Egg Candy
Do you love the classic Cadbury creme eggs? If so you have to try this copycat creme egg candy. Sweet and creamy white and yellow filling that is hidden inside a thick chocolate egg. Bite into it for the ultimate sweet treat!
While this dessert does have some steps to it, you will devour each of these eggs with excitement. Sweet, creamy, and just like your favorite Cadbury egg you know and love. The best part of all? You can make these eggs any time of the year.
Consider trying my Easter egg cake mix bars, German chocolate cheesecake, or even this malted milk French Macarons for more Easter-inspired desserts.
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Why You'll Love This Recipe
EASY - This recipe only takes a few ingredients.
FESTIVE - These make a perfect homemade Easter candy.
KID FRIENDLY - Kids will love helping make these and eating them!
Tools Needed
- small microwave-safe bowl
- small saucepan
- large mixing bowl
- small bowl
- egg mold
- yellow or orange food coloring
- piping bag and sprinkles (optional for decorating)
Ingredients Needed
See the recipe card at the bottom of the post for quantities.
Chocolate Melting Wafers: Here you will use a melting chocolate so you create that nice hard shell for these eggs. You could also use an Almond bark.
Milk: Whole milk will offer the richest flavor for this dessert, but you could easily use a different percentage if you needed it.
Sugar: Sugar is used to create that ultra-sweet and creamy texture to the filling of the eggs.
Vanilla: Vanilla extract adds depth of flavor and helps enhance other ingredients in this recipe.
Powdered Sugar: Reach for powdered sugar to help thicken up the filling of this dessert. Make sure if it has a lot of clumps to run it through a sifter first.
Oil: Coconut oil is what I used but a vegetable or canola oil could be used as well.
Discover what favorite pumpkin desserts should be at your Thanksgiving table this year
Variations
Here are a few simple ways to change up the flavor of these cream eggs.
- Peanut Butter: Use a peanut butter filling instead of a cream egg. Do ¼ cup powdered sugar in the mixture. Then add in a bit more powdered sugar if you need to thicken it more.
- Nuts: Add in some finely diced nuts like almonds, walnuts, or even pecans. It will add a nutty flavor.
- White Chocolate: Use white chocolate for the coating of the eggs instead of milk or dark chocolate.
- Extract: Reach for a mint extract instead of vanilla to add to the filling. Or you could alter it and do an orange or raspberry extract for a fruity egg.
- Caramel: Reach for a thicker caramel sauce and add to the center of the eggs for a twist in flavor.
NOTE: This recipe has not been tested with other substitutions or variations
How To Make Homemade Creme Eggs
Step 1: Add the chocolate wafers to a microwave bowl and microwave in 30-second intervals. Stir between each interval. Do this until the chocolate is fully melted.
Step 2: Fill the chocolate egg mold â…“ of the way full of chocolate. Use a pastry brush or new paint brush to work the chocolate up the sides of the mold.
TIP: When you use a pastry brush to spread the chocolate up the sides, make sure the chocolate is coating the whole mold.
Step 3: In a small saucepan, add the milk and sugar. Mix and cook over medium heat. You want the sugar to cook down. Make sure to stir often or it will burn.
Step 4: Remove from heat and then add in the vanilla. Whisk until combined.
Step 5: Slowly mix in the powdered sugar, and then coconut oil. Whisk until combined.
Step 6: Once all of the powdered sugar is combined, it should be thick and creamy.
Step 7: Remove a cup of the filling and then add some food coloring to the bowl, giving it the yellow yolk look.
Step 8: Add the white filling to each of the eggs. Then cover it with a little orange filling.
Step 9: Top the egg with a layer of melted chocolate making sure there are no holes. Let it set up until the chocolate is firm.
Step 10: Turn the chocolate eggs out and add a chocolate drizzle and sprinkles, or leave it as is. Refrigerate until set, then serve.
Storing Tips
Room Temperature: If your home is not too hot the eggs can store in an airtight container at room temperature for 1-2 weeks. Just make sure the temperature isn't too hot or it can melt the chocolate. If your home is warm, store them in the fridge.
Freezer: You can also freeze any of the creme eggs you do not eat right away. Freeze in a freezer container or bag for 4-5 months. Then thaw on the counter until thawed.
Pro Tips
- Melting Chocolate - Make sure to not overheat the chocolate or it will burn and ruin the texture. So heat in short heat cycles, and stir between each cycle.
- Make sure to not add too much chocolate into the silicone mold for the shell. Spread evenly so you get an even coat.
- Allow the chocolate shell to set up before you add the filling in, or it will mess up the shell.
- Take time between steps to let the chocolate set up, as well as ensure the eggs are hardened before removing from the molds.
- Make sure to fully mix up the filling, and if your powdered sugar has clumps run through a sifter for a smooth filling.
Recipe FAQs
Make sure that you don't over heat the chocolate as that can cause cracking. Or the other thing is you didn't have a thick enough shell to the egg.
You want the shell to be ¼ of an inch thick. This is going to ensure it can hold the filling and not break open. If you don't have that thick of a shell after your first layer of chocolate, you can repeat.
Simply tap out the excess chocolate so that it isn't pooled up in the bottom of the mold. Then just reuse the chocolate to fill another egg mold cavity.
More Easter Desserts
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Copycat Creme Eggs
Ingredients
- 1 ½ cups chocolate melting wafers chocolate almond bark will work too
- â…” cup whole milk
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 7 cups powdered sugar
- 2 tablespoons refined coconut oil melted
Instructions
- In a small, microwave-safe bowl, add the chocolate melting wafers or almond bark. Microwave in 30-second increments and stir after each increment until the chocolate is completely melted and smooth.
- Fill each egg mold cavity about â…“ of the way full and let stand for 2 minutes.
- Using a pastry brush, spread the chocolate evenly up the sides of each cavity until the entire mold has an even coat of chocolate. If there is a lot of excess, carefully pour it back into the bowl.
- Pop the mold in the fridge for 2-3 minutes to set. You want the chocolate to be at least ¼ of an inch thick or it won’t hold the weight of the filling. If you need to repeat the chocolate process to get the desired thickness, do that once the chocolate has firmed up in the cavities. You should still have about â…“ of the chocolate remaining.
- In a small saucepan, add the milk and sugar. Whisk until combined.
- Place over medium heat and let it come up to a bubble. This will take about 5 minutes. Once it starts to bubble, let it cook until the sugar is dissolved and it’s no longer grainy.
- Remove from heat and pour into a large heat-proof mixing bowl.
- Add the vanilla extract and whisk in.
- Add the powdered sugar 1 ½ cups at a time, whisking in each addition before adding the next.
- Once all of the powdered sugar is incorporated, add the melted coconut oil and whisk in.
- In a small bowl, add 1 cup of the filling.
- Add the food colouring and whisk it in.
- Fill each egg cavity â…“ of the way full with the white filling.
- Add approximately a teaspoon of the orange filling for the yolk. I used a melon baller for the yolk.
- Cover the orange filling with the white filling until the egg is about ¾ full.
- Top each cavity with the remaining melted chocolate to seal in the filling. Pop them in the fridge to set for 5 minutes.
- Decorate with any leftover chocolate and festive sprinkles.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
