White Chocolate and Oreo Fudge Filled Easter Eggs

These are perfect desserts for Easter. They are definitely only meant for once a year as they are so rich and indulgent. The chocolate eggs have a white chocolate and Oreo cookie fudge filling and are made using silicone moulds that readily available and not too expensive.

Easter Eggs

Ingredients:
Detail on the egg shells:

100g white chocolate, broken into pieces

Egg shells:
100g dark chocolate, broken into pieces
100g milk chocolate, broken into pieces

Egg bases:
50g dark chocolate, broken into pieces
50g milk chocolate, broken into pieces

Filling:
1 397g can of condensed milk
200g white chocolate
1 pack of original Oreo cookies, bashed or chopped up into small pieces

Easter Eggs1

Method:
Melt the white chocolate in the microwave and using a food safe paint brush, load up the brush with chocolate and carefully fill in the detail on the silicone egg moulds. You will either find this therapeutic or get half way through and wonder why on earth you started doing this! Persevere, as the end result really is worth it. Take care to keep inside the lines.

Easter Eggs3

Leave to set completely.

Melt the dark and milk chocolate in the microwave, leave to cool slightly. If it is too warm, it might melt the white chocolate and spoil the detail.

Coat the insides of the egg moulds with the chocolate. I did this by pouring chocolate into each one and tilting and turning the mould until the insides had a good coating. Leave to set completely.

While the shells are setting, make the filling.

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Add the condensed milk to a heavy based pan along with the white chocolate and heat until melted, stirring all the time.

When everything is liquid, take off the heat and stir in the cookie rubble. Leave to cool, but not set completely. You need it to be cool enough to not melt the chocolate egg shells.

Easter Eggs2

When the filling is cool, fill the waiting shells and gently press down with the back of a spoon to flatten the filling before adding the rest of the chocolate.

Melt the remaining chocolate and pour onto the waiting eggs, use an offset spatula or palette knife to scrape off the excess and give you a nice flat finish.

Leave to set completely – at least 2 hours and your eggs will be complete.

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This recipe would work just as well with the smaller silicone egg moulds you can get as they are super rich.

If I made these again, I would work harder at tempering the chocolate to get a good shine on them, but I don’t think my family noticed the lack of shine when tucking in!

Peanut Butter Fudge

This is a quick recipe for a very indulgent treat.

PB Fudge4

This is just a small batch, but the recipe can easily be doubled. The fudge is super creamy, buttery and delicious, but very rich!

It’s perfect for cutting into squares and filling little bags, tied with ribbon for a gift.

The fudge gets incredibly hot, so it goes without saying that no children should come anywhere near when making it and there can be absolutely no sampling until it has cooled down!

PB Fudge

Ingredients:
450g caster sugar
60g butter
120ml/½ cup whole milk
One 397g tin of condensed milk
180g/around ¾ cup of smooth peanut butter

Method:
Line a 20cm/8 inch square baking tray with greaseproof paper or foil, leaving an overhang in order to pull the fudge out.

PB Fudge3

Put the milk and sugar in a heavy-based pan over a medium heat with a candy thermometer and keep stirring until all the sugar has melted. You need the sugar to fully dissolve into the milk or it could burn on the bottom of the pan. Don’t rush this stage, just let the sugar gently melt, stirring all the time, before progressing to the next stage.

When the sugar and milk are ready, stir in the butter and let it melt, before increasing the heat and bringing it up to a full boil.

Turn the heat down and stir in the condensed milk.

Turn the heat back up and bring the temperature up to the soft ball stage – 116°C/240°F. It will now be a lovely caramel colour.

Once you have reached this stage, remove from the heat and add it to a stand mixer fitted with the paddle attachment. Add the peanut butter and beat it thoroughly until it has thickened (about 5 minutes). You can also do this with a wooden spoon.

Pile it into the waiting tray and use a spatula to flatten it down and into all the corners.

PB Fudge2

If disaster happens and you get a few black, burnt sugar particles come up from the bottom when you are stirring, all is not lost! Very carefully, use a metal sieve and filter them out when you transfer the fudge to the bowl for beating.

You have to do this fairly quickly, while the fudge is still molten, but if you only have a few burnt particles, the fudge shouldn’t taste burnt. The best way of avoiding burnt fudge is to make sure the sugar is completely dissolved right at the start.

PB Fudge1

Once the fudge has set, lift it out of the tray and cut into squares with a sharp knife.