Tuesday, April 4, 2017

Make It - Rosé Creme Filled Marbled Eggs

Everyone knows at Easter it's all about those creme filled chocolate eggs that shall remain nameless. But honestly, I am not the biggest fan. That was until I found a way to make my own rosé creme filled ones! Yeah, you heard me, I made colorful marbled chocolate eggs filled with a rosé creme ganache and they are out of this world amazing!

Yes way rosé! Rosé creme filled marbled chocolate eggs - Easter Brunch dessert recipe - DIY Boozy Cadbury creme eggs

Yes way rosé! Rosé creme filled marbled chocolate eggs - Easter Brunch dessert recipe - DIY Boozy Cadbury creme eggs
Yes way rosé! Rosé creme filled marbled chocolate eggs - Easter Brunch dessert recipe - DIY Boozy Cadbury creme eggs

I know, I know, your mouth is watering just looking at them. Let's get down to that recipe, shall we?


For the marbled chocolate egg shell:
  • Colored Candy Melts (I used yellow, blue, pink, and white to create all my colors)
  • Egg shaped candy mold (I got mine at the craft store)
  • Microwave safe bowl
  • Spoon
 Rosé ganache:
  • 9 ounces pink candy melts
  • 1/2 cup heavy cream
  • 5 TBSP Rosé wine
 Begin by melting your first two colors of candy melts for the to create the marbled egg shell.

Yes way rosé! Rosé creme filled marbled chocolate eggs - Easter Brunch dessert recipe - DIY Boozy Cadbury creme eggs

Add dollops of melted chocolate to the egg mold and use the spoon to swirl the two colors together to create a marbled look. Then use the spoon to spread the chocolate up the sides of the mold to make sure the entire egg is covered in a 1/4" thick layer. Place in the fridge to harden.


While the chocolate is cooling, it's time to make your ganache. Place the pink coating chocolate in a bowl and add the cream. Microwave until the cream just starts to bubble and then remove and stir until the mixture is nice and smooth. Add in your rosé and mix to combine.


Remove your chocolate shells from the fridge and fill about 3/4 of the way full with the rosé ganache. Place back in the fridge to let the ganache cool and get thick.

Once cooled, melt more coating chocolate and fill the rest of the mold bringing the egg level with the sides of the mold. You may need to use an offset spatula or even a popsicle stick to smooth out the chocolate and make it level. Place the eggs in the fridge one last time to set. Once the chocolate is firm, un-mold your eggs. If you only have a few molds like I did, just repeat the process until you have all the eggs you want. If you are making a big batch I recommend investing in several molds to make the process quicker.

Yes way rosé! Rosé creme filled marbled chocolate eggs - Easter Brunch dessert recipe - DIY Boozy Cadbury creme eggs

I would recommend serving the eggs within a day, otherwise, put them in a food storage container and keep them refrigerated until you are ready to serve them.

Yes way rosé! Rosé creme filled marbled chocolate eggs - Easter Brunch dessert recipe - DIY Boozy Cadbury creme eggs

Now that's the perfect finish to Easter brunch if you ask me!

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