Cadbury Creme Eggs are among themost popular Easter candies in America.
Crisp semi-sweet chocolate encapsulates a silky vanilla-flavored coconut cream in these easy treats that are perfect for Easter baskets.
This recipe was developed by Anna Theoktisto.
Photo: Antonis Achilleos
Ingredients
4ouncescream cheese, softened
4tablespoons(12 stick) unsalted butter, softened
17 oz.
60% cacao chocolate bars, chopped
1(12-oz.)
Reduce speed to low; add coconut, vanilla, and salt, beating until incorporated.
Gradually add powdered sugar, beating until incorporated.
Turn coconut mixture out onto a sheet of parchment paper.
Shape into a 1-inch-thick 7- x 6-inch rectangle.
Refrigerate until firm, about 2 hours.
Cut rectangle into 36 pieces.
With clean hands, roll each piece into a ball; flatten each slightly to create an oval-egg shape.
Freeze until ready to use.
Place half the chocolate in a heatproof bowl set over a saucepan of gently simmering water.
Remove from heat once melted, and stir in remaining chocolate, in batches, until melted.
(Place pan back over simmering water to melt the chocolate, if needed.)
Stir until a candy thermometer reaches 89F.
Dip coconut cream eggs into melted chocolate.
Place on a parchment paper-lined baking sheet, and let stand until chocolate is firm, about 10 minutes.
Drizzle melted white chocolate over eggs.
Refrigerate until chocolate is set, about 10 minutes.
