Cadbury’s Creme Eggs are back in the news again. This time, it’s because Cadbury has launched a new Oreo flavoured version of the classic egg, and we can’t wait to get our hands on one. Trouble is, you can only buy them in Canada. So until they’re available throughout the rest of the world, here’s one of our favourite recipes from the Videojug vaults to whet your appetite – it’s Cadbury Creme Egg shooters, from My Virgin Kitchen’s Barry Lewis. Sublime.
400ml Double Cream
350g Dairy Milk Chocolate
Pinch of Salt
60g Icing Sugar
Yellow Food Colouring
STEP 1: BREAK UP CHOCOLATE
Place your broken up chocolate, the 4 eggs and a pinch of salt into a bow.
STEP 2: HEAT CREAM
Heat your cream to just below boiling and then pour over the chocolate and egg mixture. Stir until the chocolate has fully melted and the eggs are all mixed in.
STEP 3: SET
Pour the mixture into your serving glasses and chill in the fridge for at least 4 hours until fully set.
STEP 4: ICING
Prepare your icing by adding a spoonful of water at a time to your icing sugar until you have a thick paste. Transfer a couple of spoonful’s into a clean bowl and add your yellow food colouring until you have your desired egg yolk colour.
STEP 5: SERVE AND FINISH
To serve you crème egg shooters, spoon a layer of the white icing over the top of your chocolate pots, followed by a dollop of the yellow icing in the middle to make an egg yolk.
Why not also try Holly Bell’s recipe for chocolate Oreo cake.