These Chocolate Deviled Eggs are April Fool's worthy!
At first glance, they look like your typical deviled eggs. Look a little closer, and you'll see a white chocolate egg with a yellow colored white chocolate and toffee filling. A light sprinkle of red sanding sugar finishes the presentation.
This recipe makes approximately 32 pieces.
Things you'll need:
1 LB White Merckens Chocolate Melts
1/2 LB Yellow Merckens Chocolate Melts
Directions:
Melt white candy melts in the microwave for 20 seconds at a time stirring in between intervals (see how to melt Merckens here).
Once completely melted, pour into the medium-large eggs candy mold.
Place in the refrigerator for approximately 3-4 minutes. Timing will vary depending on how cold your refrigerator is. The goal is to see the outer-edges start to set up leaving a ring with melted chocolate in the middle.
Over a piece of parchment or wax paper, turn the mold upside down. Dump out the excess melted chocolate that is in the center of the ring. You'll end up with a chocolate shell.
Place in the refrigerator to set up completely.
Melt a 1/2 LB of yellow Merckens candy coatings in the microwave just like the white candy coatings.
Add 1/2 cup of toffee crunch to the melted candy coatings and stir until mixed together.
Spoon the mixture into the hardened chocolate shell.
While filling is still wet, top with a light sprinkle of red sanding sugar.
Let chocolate deviled eggs harden in the refrigerator. Pull chocolate pieces out of mold and place on a tray to serve. No need to keep refrigerated!
