Cadbury Mini Chocolates (Print Version)
# Ingredients:
→ Chocolate Base Layers
01 -
2 packs of milk chocolate (16 oz each), fully melted
→ Creamy Center
02 -
1 cup of light corn syrup
03 -
1 stick of softened butter (½ cup)
04 -
2 teaspoons vanilla
05 -
6 cups powdered sugar
06 -
½ teaspoon salt
07 -
2 tablespoons of milk
→ Color Additions
08 -
2 drops of orange gel food dye
09 -
1 drop of yellow gel food dye
# Instructions:
01 -
Get 48 mini muffin liners and place them in the wells of mini muffin pans to use as molds.
02 -
In a microwave-safe bowl, add 16 oz of milk chocolate. Microwave it on high for 30 seconds, stir completely, then heat it again in 20-second bursts, stirring each time, until smooth.
03 -
Use a piping bag to squeeze a small layer of the melted chocolate into each lined muffin cup. Tap the pan against the counter to spread the chocolate evenly across the bottom. Store any unused chocolate back in the bowl for later.
04 -
Using a stand mixer, beat corn syrup with softened butter until creamy. Add in salt, milk, and vanilla before slowly mixing in powdered sugar. Combine until it's smooth and firm.
05 -
Take a third of the finished creme and place it in a mixing bowl. Add 2 drops of orange dye and 1 drop of yellow dye, stirring thoroughly until the color is even. Put the orange-tinted creme into its own piping bag, while the white filling goes into another piping bag.
06 -
Cut the tip of the bag holding the white creme to make a ½-inch opening. Pipe a thick layer of this creme directly on top of the chocolate layer in each muffin cup.
07 -
Using a new piping bag tip that’s about ¼ inch wide, pipe just a little orange creme at the center of the white filling in each cup. Give the pan a little tap so everything flattens out nicely.
08 -
Mix the remaining 16 oz of milk chocolate with the leftover melted chocolate. Use the same microwave method (20-second heating bursts, stirring in between) until all the chocolate is smooth and ready for use. Pour it into a fresh piping bag.
09 -
Pipe melted chocolate over the creme layers, covering completely from edge to edge. Tap the pan lightly on the counter for a clean and even top surface.
10 -
Pop the pans in the fridge for about 30 minutes, or until the chocolate fully hardens. Once they’re set, you can eat or store them.
# Notes:
01 -
They taste like Cadbury Creme Eggs but are cuter and smaller, making them perfect for springtime treats or Easter gatherings!
02 -
The creme will level out on its own, so don’t stress over uneven layers while piping. For smooth results, let it sit a bit before sealing it up with chocolate.