Cadbury Creme Bites
Homemade mini Cadbury Creme Bites with a rich fondant center and smooth milk chocolate shell.
Ingredients
Ingredients
- 32 oz milk chocolate chopped and divided
- 1 cup light corn syrup
- 1/2 cup unsalted butter softened
- 2 tbsp milk
- 2 tsp vanilla bean paste
- 1/2 tsp salt
- 6 cups powdered sugar
- 2 drops orange gel food coloring
- 1 drop yellow gel food coloring
Instructions
- Line a mini muffin pan with 48 parchment paper mini cupcake liners and set aside.
- Place 16 ounces of the milk chocolate in a microwave safe bowl and heat on high for 30 seconds.
- Stir the chocolate well, then continue heating in 20 second increments, stirring after each, until melted and smooth.
- Spoon or pipe a thin layer of melted chocolate into the bottom of each lined mini muffin cup.
- Gently tap the pan on the counter so the chocolate spreads evenly and reaches the edges of the liners.
- Refrigerate the pan for 10 to 15 minutes, until the chocolate layer is firm.
- In the bowl of a stand mixer, beat the softened butter and light corn syrup on medium speed until smooth and combined.
- Add the milk, vanilla bean paste, and salt, then mix until fully incorporated.
- With the mixer on low speed, gradually add the powdered sugar, one cup at a time, mixing until a stiff but pliable creme forms.
- Transfer about two thirds of the white creme mixture to a piping bag and set aside.
- Add the orange and yellow gel food coloring to the remaining creme in the mixer bowl and mix until the color is uniform and deep orange.
- Transfer the orange creme mixture to a second piping bag.
- Remove the chilled chocolate lined pan from the refrigerator.
- Cut the tip of the white creme piping bag so the opening is about 1/2 inch wide.
- Pipe a generous layer of white creme over each chocolate base, leaving a small border around the edges.
- Cut a slightly smaller opening in the orange creme piping bag.
- Pipe a small dot of orange creme into the center of each white creme layer to mimic a yolk.
- Place the pan back in the refrigerator for 5 to 10 minutes so the creme layers firm slightly.
- Add the remaining 16 ounces of milk chocolate to the bowl with any leftover melted chocolate.
- Microwave the chocolate on high in 20 second increments, stirring after each, until completely melted and smooth.
- Transfer the melted chocolate to a clean piping bag.
- Pipe melted chocolate over each creme filled cup, covering the filling completely and filling to the top of the liners.
- Gently tap the pan on the counter to level the tops and release any air bubbles.
- Refrigerate the Cadbury Creme Bites for 30 minutes, or until the chocolate is fully set.
- Once set, carefully peel away the liners and serve, or store the bites in an airtight container in the refrigerator until ready to enjoy.
Notes
- Use good quality milk chocolate for the best flavor and a smooth, glossy finish.
- If the creme mixture feels too stiff to pipe, mix in an additional 1 to 2 teaspoons of milk until it softens slightly.
- For cleaner layers, chill briefly between adding the white creme, orange creme, and final chocolate layer.
- Store Cadbury Creme Bites in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.
- If the creme mixture feels too stiff to pipe, mix in an additional 1 to 2 teaspoons of milk until it softens slightly.
- For cleaner layers, chill briefly between adding the white creme, orange creme, and final chocolate layer.
- Store Cadbury Creme Bites in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.