This Cadbury Mini Egg ganache is smooth and creamy with rich chocolatey flavor and little bits of candy shell throughout. It’s thick enough to use as a filling for cakes, cupcakes, tarts, and macarons. It’s one of the layers in my Cadbury Mini Egg cake and I think it’s so delicious and easy to make that it deserves its very own recipe post. Enjoy!
How to Make Cadbury Mini Egg Ganache
This delicious ganache is made with just two ingredients: Cadbury Mini Eggs and heavy whipping cream (or double cream). Just like a standard ganache, the cream is heated to a simmer before pouring over the chocolate and whisking until a uniform ganache is created. The only difference here is that the chocolate has a candy shell. The trick to getting these ingredients to combine is to gently microwave the Cadbury Mini Eggs until the shells crack, which helps soften the chocolate beneath and allows the shell to break into small bits easily. Those little bits of candy shell end up being so delicious in the final ganache!
Tips for Success
When you first whisk together the Cadbury Mini Eggs and heated heavy whipping cream, the mixture will be a bit thin. Don’t worry – it will thicken beautifully into the perfect filling consistency that stays soft in the refrigerator, but is stable enough to hold its shape between the cake layers. That said, here are some best practices to ensure the best possible results:
- Microwave the Mini Eggs until the shells crack. In order to combine the chocolate of the Mini Egg with the heavy whipping cream, you’ll need to easily be able to break through the hard candy shells. The best way to do this is to gently microwave the Mini Eggs until the shells crack, so once you pour the heated heavy whipping cream over them the chocolate will melt and combine much easier.
- Cover the surface of the ganache with plastic wrap. Once you whisk together the heavy whipping cream and Cadbury Mini Eggs into a smooth ganache, it will need a trip to the refrigerator to thicken. Cover the ganache with plastic wrap and make sure the surface of the ganache is covered. This will ensure that condensation won’t form as the ganache is cooling.
- Allow 1-2 hours for cooling. This ganache needs to cool in the refrigerator in order to thicken to the perfect consistency, which is similar to the texture of nutella. Any less time and the ganache won’t be as thick.
- Create a buttercream dam for filling cakes. Since this Cadbury Mini Egg ganache is a soft filling, it will squish out from between your cake layers unless you create a buttercream dam. This is essentially a wall of buttercream you’ll pipe around the edge of each cake layer before filling in the center with the ganache. Since buttercream is much thicker than ganache, the dam will help hold the filling inside while supporting the cake layer(s) above. See this blog post about filling and stacking cakes for more info about working with soft fillings.
Whether you’re using this Cadbury Mini Egg ganache as a filling for a Cadbury flavored cake like this one or you’re pairing it with other desserts like macarons, cookies, or cheesecake, I hope you love it as much as I do! It’s the perfect addition to any springtime bake.
Cadbury Mini Egg Ganache
Ingredients
- 1 Cup (212g) Cadbury Mini Eggs
- 1/2 Cup (120ml) heavy whipping cream
Instructions
- Pour the heavy whipping cream into a small saucepan set over medium heat and bring to a simmer, whisking frequently. Meanwhile, place the Cadbury Mini Eggs in a glass bowl and microwave them in 30 second increments, until the shells crack under slight pressure and the chocolate inside looks melty. In my experience it took 2.5 intervals (so, 1 minute 15 seconds).
- When the heavy whipping cream starts to simmer, pour it over the Cadbury Mini Eggs and cover the bowl with a plate for 2 minutes. Afterwards, whisk the mixture into a uniform consistency, breaking down the shells as you go. It will look pretty rough at first, but I promise it will come together in 1-2 minutes of whisking. When it's fully combined it will look like smooth milk chocolate ganache with tiny bits of candy shell throughout.
- Place a piece of plastic wrap over the surface of the ganache and place in the refrigerator for 1-2 hours, until completely cooled and the consistency is much thicker, almost like Nutella. Once it reaches this consistency, use this ganache as a filling for cakes, cupcakes, macarons, and more!
Notes
I hope you’re as obsessed with this Cadbury Mini Egg ganache recipe as I am! Let me know what you think in the comments below + be sure to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!
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