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I love lemon curd. Like, keep-it-away-from-me-or-I’ll-eat-it-straight-out-of-the-jar-with-a-spoon-or-my-finger-if-I-can’t-find-a-spoon love. It’s dangerous. We don’t keep a lot of lemon curd around, then, for obvious reasons.
Buuuuut it’s spring now and I feel like after this awful winter, I deserved a little lemon curd. You deserve it, too! It’s like the light at the end of a dark tunnel, the tunnel being winter and the lemon curd being the light, of course. Isn’t that what the expression has always meant?
This was my first time using molds to create shaped chocolate candies. I cannot believe how easy these are to make. Before I made these, I thought, “eh, well, let’s just give these a shot and I can adjust before I make them a second and third time.” Nope. Literally (and I’m not misusing the word “literally” here) all you do is melt the chocolate, set it in the mold, and add lemon filling. That’s it! It looks impressive too, right? Somehow, chocolate just got better.
There are so many things you can do with these eggs! Use them as cupcake toppers (here I’ve placed them on German chocolate cupcakes with chocolate buttercream – but if you’re looking to make a slightly more Easter-y dessert, I think these would be awesome on carrot cake cupcakes!) or make nests out of no-bake cookies. Or, you can wrap them in colorful foil and present them as homemade packaged chocolates.
I found this speckled technique tutorial from The Cake Blog (isn’t that cake beautiful?) to be very useful. It does get messy, so be sure to cover your work area with paper towels prior to speckling! But it’s fun and easy, and I felt strangely satisfied after each egg was finished.
Lemon and White Chocolate Candy Eggs
makes 14 candy eggs
1 cup white chocolate (I use Chocoley’s Bada Bing Bada Boom Candy & Molding Formula)
1/4 cup lemon curd
an egg candy mold, like this one
1 teaspoon cocoa powder
1 tablespoon vanilla extract
a clean, unused paintbrush (I always keep a package of brushes from the dollar store for baking purposes!)
1. Melt half of the white chocolate using either a double boiler or the microwave. I usually melt in the microwave, and I only microwave the chocolate for 15 seconds at a time, stirring in between.
2. Once the chocolate is melted, carefully fill each about half way full. Gently tap the mold on the counter a few times to release any air bubbles. Place the mold in the refrigerator for 3-5 minutes, or just until the chocolate has firmed.
3. Place the lemon curd in a plastic bag and snip off a small corner. Pipe about a teaspoon of the curd into the middle of each egg mold. Don’t let the curd touch the sides of the mold. Place the mold back into the refrigerator for just a few more minutes while you melt the remaining white chocolate.
4. Repeat step #1 with the remaining white chocolate. Remove the egg mold from the refrigerator and fill the cavities to the top with more chocolate. Again, gently tap the mold against the counter. Return the mold to the refrigerator for a final time, another 3-5 minutes, or until the chocolate has hardened completely.
5. Carefully bend the mold to loosen and release each egg. To make the eggs speckled, in a small bowl, combine cocoa powder and vanilla extract. Using a new paintbrush, dip just the very ends of the brush into the cocoa mixture and using your fingernails, tap the brush over the egg chocolate to create the speckles. Store the chocolate eggs at room temperature.