Oh yes I did.

Something I’ve been meaning to do for a while. I’ve had this recipe bookmarked… but haven’t had the guts to actually do it. Well I did it… I did it alright. I think I’ll do it again too. And again. And again.

Granted, the closest I could scrounge up for an ‘egg’ shape was a cheap plastic egg tray from Kroger. A real egg-shaped candy mold would have been ideal; but I didn’t have the time to hunt one down. So I made the most of what I had. You can use whatever you’d like; be it a deviled egg tray, a real egg candy mold, or even mini cupcake cups. Use whatever you can find. Because you have to make these.

I know there are many of you out there who probably despise Cadbury eggs. I get it. While I say I love them, I usually splurge on one or two the instant they appear in the stores, typically the day after Valentine’s day. I eat them, chug a glass of water, and that’s it. Two is usually enough and I’m out for the count. To call them sickeningly sweet would be an understatement.

Well let me tell you, cream-egg-haters, I think you’ll like these; no, I think you’ll LOVE these. It’s all about the math: these homemade versions have a much higher chocolate to cream ratio, and that, paired with a rich, dark chocolate – I could eat a handful of these without a second thought. Taylor too. In fact, he politely requested I hand over the whole container (I didn’t). And he’s usually the one to scoff at my seasonal indulgence.

And yes, I realize these have corn syrup in them, and corn syrup is evil, blah blah blah. Let me reiterate the “seasonal indulgence” part. It’s Easter. Cream eggs are allowed. The bunny said so. And if you’re going to eat a corn syrup filled egg, why not make it a homemade corn syrup filled egg? At least then you know what ELSE is going (or not going) into it.