Cadbury Mini Egg Ganache
Silky smooth chocolate ganache with bits of candy shell from Cadbury Mini Eggs! The perfect decadent filling for cakes, cupcakes, macarons, and more.
Servings 1.25 Cups
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
To Make Ahead: this filling can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring back to room temperature and re-mix until smooth.
Yield: this recipe makes enough to fill a triple layer 6-inch or 8-inch cake, or to fill 20-24 cupcakes.