Cadbury Mini Eggs are my absolute favorite Easter candy. Instead of just eating them straight out the bag as I usually do, I decided to make an Easter treat with them and came up a rich dark chocolate fudge that pairs nicely with the crunchy shells and milk chocolate centers.
For a little sophistication and extra flavor, I sprinkled sea salt over the fudge before letting it set up. If you're a fan of Cadbury Mini Eggs, you'll want to try them in this simple yet decadent dessert.
Dark Chocolate Fudge With Cadbury Mini Eggs And Sea Salt
(adapted from The Ghirardelli Chocolate Cookbook)
Cadbury Mini Eggs dress up a decadent dark chocolate fudge for Easter.
Prep Time: 10 minutes, plus 2 hours chilling time
Cook Time: 10 minutes
Yield: Roughly 50 to 80 pieces (varies depending what size you cut the pieces)
1 1/2 cups Ghirardelli semisweet chocolate chips
5 ounces Ghirardelli 60% cacao bittersweet chocolate (from 2 baking bars), broken in pieces
1/2 cup sweetened condensed milk
1 (10-ounce) bag Cadbury Mini Eggs
Maldon Sea Salt Flakes
Line a 9-inch square baking pan with nonstick aluminum foil.
Combine chocolate chips, bittersweet chocolate, and condensed milk in top of double boiler or in heatsafe bowl set over barely simmering water, stirring occasionally until smooth.
Meanwhile, pour mini eggs in large zipper-lock bag and seal. Smash with rolling pin. Reserve 1/2 cup smashed mini eggs.
Remove fudge from heat and stir in remaining (not reserved) mini eggs.
Spread fudge in pan. Sprinkle with sea salt to taste and scatter reserved mini eggs on top. Press mini eggs lightly to adhere.
Refrigerate for 2 hours, or until firm. Remove from pan, let soften slightly at room temperature, and cut into small pieces. (Fudge may break apart.)
Place pieces in mini cupcake papers, if desired. Serve. (If you're not serving the fudge right away, store it in the refrigerator but let it soften before serving.)
What's your favorite Easter candy?