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White chocolate deviled eggs? Say 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. These white chocolate deviled eggs are just slightly different.
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. They’re protein-packed, filling, and easy to prepare.
I also have a bit of a fascination with foods that look like other foods. (See also: cheeseburger macarons and corndog cake pops!) So, I put my two fascinations two together to concoct a tasty treat which resembles an authentic deviled egg, but is most definitely designed for dessert.
These white chocolate candy eggs take shape in a silicone candy mold and contain a tasty jam filling. I used an apricot jam, but any flavor 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, like cheesecake buttercream and blueberry jam, mint buttercream and strawberry jam, or peach jam and vanilla bean buttercream
Best of all, these white chocolate deviled eggs look so much like the real thing, so much so that your guests might get a surprise if they dive in expecting mustard and paprika. This holds especially true if you use a realistically-sized sililcone egg mold.
Serve your chocolate eggs in an egg carton (just make sure it is clean and empty first!), a deviled egg carrier, ceramic egg crate, or deviled egg presentation plate.
Chocolate Deviled Eggs – “Red Beet” Style
Since I grew up enjoying Pennsylvania Dutch foods, I’m also a fan of pickled red beet eggs.
For a fun twist on this recipe, try creating a red beet version, using oil-based food coloring to tint the white chocolate, or substituting pink candy melts for a vibrant, beet-colored treat.
Other “foods that look like other foods: recipes you might enjoy:
Sushi Cookies
Corn Dog Cake Pops
Caramel Apple Lollipops
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintWhite Chocolate Deviled Eggs
- Yield: 8 large eggs 1x
Description
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.
Ingredients
325 grams white chocolate chips, or chopped white chocolate (11 1/2 ounces)
58 grams unsalted butter, softened (1/4 cup / 1/2 stick)
150 – 200 grams confectioner’s sugar, plus more to adjust consistency (1 – 1 1/2 cups)
1 tablespoon whole milk, plus more to adjust consistency
150 grams fruit jam or jelly (1/2 cup)
1/2 teaspoon lemon oil
1/2 teaspoon vanilla bean paste
Yellow gel food coloring
Red gel food coloring
Instructions
Add half of the white chocolate to a microwave-safe bowl. Melt at 50% power for one minute, or until chips are completely melted. Alternately, you can melt the white chocolate over a bain marie.
Spoon a small amount of melted chocolate into each silicone egg mold cavity.
With a pastry brush, brush chocolate up the sides of each mold cavity, coating evenly.
Place mold in the freezer for five 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 five more 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 remaining chocolate chips in the microwave. Once melted, spoon chocolate on top of jam, completely covering the top of each egg cavity. Return to the freezer for ten minutes.
While eggs chill, prepare the buttercream.
In a mixing bowl or the bowl of a stand mixer, whip butter on high speed until light and fluffy.
Reserve two tablespoons of confectioner’s sugar and set it aside (you’ll use this to make the “paprika” topping.) Add remaining confectioner’s sugar, 1/4 cup at a time, mixing well after each addition. The buttercream should be thick and creamy, and firm enough to hold its shape when piped. If necessary, add a bit more sugar or milk to adjust the consistency.
Mix in the lemon oil, vanilla bean paste, and yellow food coloring. Transfer buttercream to a disposable piping bag fitted with a star tip.
Prepare the “paprika” by combining the reserved confectioner’s sugar with 2-3 drops of red gel food coloring. Use gloved hands or a fork to mix.
Remove egg mold from freezer. Pop chocolate eggs from mold onto a plate, tray, or sheet of baking parchment.
Turn the eggs are flat side up.
Pipe a generous dollop of buttercream on top of each egg.
To finish, sprinkle each egg with a small amount of confectioner’s sugar “paprika.”
Serve eggs immediately.
Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
Instead of the confectioner’s sugar mixture, you can use cinnamon or red sanding sugar.
My eggs are about 2 1/2 inches long, roughly the size of an actual egg. If desired, you can 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!
- Chilling Time:
- Category: Chocolate
- Method: No Bake
- Cuisine: Sweets