Did you know you can make your own Cadbury cream eggs at home? Our recipe for bite-sized mini cream eggs is so yummy and it's completely dairy free, gluten free, and peanut free. This recipe makes about enough to create 10-15 full eggs, or 20-30 half eggs that are mini szied at about 1-inch in ize. Dairy free, vegan, gluten free, peanut free
Melt the allergy friendly chocolate chips in the microwave in a microwave-safe dish in 30-seconds incremenet, stirring after each heating session, until the chocolate is melted.
Scoop your melted chocolate into the silicone egg mold and swipe the chocolate up the sides of the egg mold to make sure the mold caviry is covered well.
Allow the chocolate to set up, either at room temperature or in the fridge if you want to set up the chocolate faster.
While the chocolate sets up, mix up your filling by using a spatula or spoon to mix together the dairy free butter, powdered sugar, cream of tartar, dairy free milk, vanilla, and salt.
Once the chocolate is set up, use a small bag with a corner of the bag cut to pipe the filling into the chocolate shells in the mold. Don't overfill the filling.
If you want half eggs, cover the top of the filling with a layer of chocolate, then set, chill, and unmold. If you want to create a full egg with 2 halves, chill the filled chocolate shells and remove them from the molds and stick them together, using melted chocolate on a toothpick to "glue" the 2 halves together.
These are easier to remove from the mold when the chocolate and the filling are chilled.
Store the finished cream eggs at room temperature in an airtight container. These have the best texture when served immediately. The oil in the filling can soften the chocolate after 1 day, so these have the best taste and texture when served the same day as they are made.
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Notes
*The cream of tartar acts as an emulsifier in this recipe, but you can skip it if you want. Your filling may try to separate however (I haven't tried this filling without the cream of tartar).