These Salted Caramel Cream Easter Eggs are a twist on the popular Cadbury eggs, featuring a decorated dark chocolate shell and a fondant salted-caramel centre.
Happy Easter! I took a little break from posting, but I’m back with a tray of homemade Salted Caramel Cream Easter Eggs. They’re my take on the classic cream egg—dark chocolate shells, a soft fondant centre and a hidden hit of salted caramel.
Running a blog alongside a full-time job can be tiring, and sometimes stepping away is necessary. I stayed active on Instagram during the pause, but now I’m sharing this recipe that’s worth the wait.
I’ll be honest: I’m not the biggest fan of the traditional Cadbury filling, but many people love it. That made these eggs an easy gift to hand out—after a small taste test, I happily let the rest go to friends and family.
Fans of Cadbury eggs will likely adore these. I adapted the yellow fondant filling from a popular Top Secret Cadbury Cream recipe on Food.com, but made a few changes: I used dark chocolate for the shells rather than milk, and I molded and piped the filling instead of dipping it. If you don’t have molds, let the fondant set and shape it, then dip in tempered chocolate.
To balance the sweetness of the fondant, I added a layer of salted caramel. I’ve used this caramel recipe many times; the bitter notes of dark chocolate pair beautifully with the salted caramel and reduce cloying sweetness.
For decoration I used a jar of sugar confetti from the pantry and painted playful polka dots on the shells with colored cocoa butter. I’m a sucker for anything that looks like polka dots—simple, cheerful and perfectly Easter-ready.
Wishing you and yours a Happy Hoppy Easter!
Salted Caramel Cream Easter Eggs
Ingredients
- 500 grams dark chocolate 70%
- cocoa butter in various colours
- 175 grams light corn syrup
- 47 grams grams butter room temperature
- 6 grams pure vanilla extract I use Rodelle
- 1 gram salt
- 390 grams powdered sugar sifted
- 4-5 drops yellow food colour optional
- 40 grams water
- 10 grams glucose
- 50 grams sugar
- 137.5 grams cream
- fleur de sel to taste
Method
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Temper the dark chocolate and use egg molds to form the shells. Ensure the chocolate is well tempered for a glossy snap.
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In a stand mixer fitted with the paddle, or with an electric hand mixer, beat the corn syrup, butter, vanilla and salt until smooth.
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Fold in the sifted powdered sugar a little at a time with a spatula until the mixture is smooth and holds together. Add yellow food colouring if desired and mix until evenly tinted.
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Combine the water, glucose and sugar in a deep pot. Cook over medium heat until the sugar caramelizes to a dark golden colour, then remove from heat.
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Warm the cream separately. Gradually add the warm cream to the caramelized sugar while stirring to combine. Be careful—mixture will bubble.
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Stir in fleur de sel to taste and allow the caramel to cool to a pipeable consistency.
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When the molded shells are set, pipe the fondant into each shell, leaving a small well in the centre. Pipe a small amount of caramel into this well—about the size of a nickel or quarter—and allow to set.
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Seal the eggs: for half eggs, cover the filled shell with a thin layer of tempered chocolate. For full eggs, warm the edges of two halves and press them together until sealed. Decorate shells with coloured cocoa butter or sugar confetti as desired.
