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