Chocolate deviled eggs? What?
When most people think of chocolate eggs, they’re usually thinking of Easter candy–Cadbury Creme Eggs, for example, or traditional buttercream Easter egg candies. This version of “deviled eggs” is a bit less seasonal, making it ideal for potlucks and summer picnics.
I’ve always loved deviled eggs. So much so, in fact, that I’ve started eating them for breakfast and/or lunch, a couple of times per week. I also have a bit of a fascination with foods that look like other foods. I actually made a Pinterest board about them! So, I put these two together and created a tasty treat which resembles an authentic deviled egg, but is most definitely for dessert.
These white chocolate candy eggs are made using a silicone candy mold and are filled with a jam or jelly filling of your choice. I used an apricot jam from Trader Joe’s. Any flavor of jam would work well, so feel free to experiment based on your preferences. You can also adjust your buttercream flavoring so that it pairs nicely with the jam you choose. Coconut buttercream with strawberry would be a tasty combination, for example. You could also fill your eggs with peanut butter, chocolate ganache, etc. The possibilities are endless!
Best of all, these white chocolate deviled eggs look very much like the real thing. This is especially true if you use a realistic-sized egg mold. (I used this silicone egg mold by Mirenlife. It produces 2-1/2″ long eggs, which are very close in size to an actual egg.) They look lovely–and even more realistic–when presented in an egg carton. (Just make sure it is clean and empty first!) A deviled egg carrier or ceramic egg crate would also work well.
These chocolate deviled eggs are so realistic that your friends and family might bite into them expecting mayonnaise and mustard and paprika, and get a sugary surprise instead!
Chocolate Deviled Eggs – “Red Beet” Style
Since I grew up enjoying Pennsylvania Dutch foods, I’m also a fan of red beet eggs. A fun twist on this recipe would be to do a red beet deviled egg version, with pink-tinted, strawberry or raspberry-flavored chocolate, and coordinating jam flavor as the filling.
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White Chocolate Deviled Eggs
Delicious white chocolate deviled eggs, filled with jam and topped with a tangy lemon buttercream! A creative treat for a potluck dinner or summer picnic.
Melt half of the chocolate chips in a microwave-safe bowl, on 50% power, for 1 minute or until chips are completely melted. Spoon a small amount of melted chocolate into each egg mold.
Using a pastry brush, brush chocolate up sides of the mold, coating evenly. Place mold in the freezer for 5 minutes.
Remove mold from freezer, and brush a second layer of chocolate over the first, making sure there are no thin spots in the chocolate. Return to the freezer for 5 additional minutes.
Remove mold from freezer. Spoon a small amount of jam into the center of each egg.
Once you've spooned your jam into each of the eggs, tap the mold gently on the countertop to encourage jam to settle evenly.
Melt the rest of your chocolate chips in the microwave. Once melted, spoon chocolate on top of jam, completely covering the top of the egg. Return to the freezer for 10 more minutes.
While eggs are in the freezer, prepare your buttercream. Use an electric hand mixer to combine your butter and confectioner's sugar. (Reserve 2 Tbsp. of the confectioner's sugar and set aside; you'll need it to make your "paprika.")
Add water, yellow food coloring and flavor extract to the buttercream, and mix well to combine. Transfer buttercream to a pastry bag with star tip.
Prepare your "paprika" by combining remaining 2 Tbsp. of confectioner's sugar with red food coloring.
Once toppings are prepared, remove egg mold from freezer. Pop eggs from mold onto a tray or sheet of wax paper.
Make sure all of the eggs are flat side-up. Pipe buttercream onto the top of each egg.
To finish, sprinkle a small amount of confectioner's sugar "paprika" on top of each egg.
Serve eggs immediately, or store in an airtight container in the refrigerator for up to one week.
To make the "paprika," I found it easiest to place your confectioner's sugar and food coloring in a small ziploc bag. That way, you can knead the color into the sugar, without dyeing your hands. You could also skip this step and use cinnamon or red sugar crystals instead.
My egg mold produces chocolate eggs which are about 2 1/2" long, roughly the size of an actual egg. You could also use a smaller mold and omit the jam filling. I would not suggest omitting the filling if making realistic-sized eggs, unless you really like white chocolate!