DIY Low-Carb cadbury creme eggs
Servings: 6 large creme eggs
Lemon Creme "Egg Yolk"
Vanilla Creme "Egg White"
100g cream (>30% fat)
1/8 ts. salt
(optional) 1/4 ts. vanilla extract
Chocolate "Egg Shell"
Heat the lemon curd gently for 15-30 seconds in the microwave until hot but not boiling, then drop in the white chocolate pieces and let sit for 5 minutes to melt.
After 5 minutes, mix until completely combined, then let cool in the fridge for 30 minutes-1 hour.
Keep the lemon creme "yolk" in a pastry bag and set aside in the fridge (if you don't have a pastry bag, make one from a ziplock sandwich bag).
Next, prep the vanilla "egg white" by heating the cream, salt and vanilla gently to about 90C, then add the white chocolate pieces and let them sit for 5 minutes.
Once they've melted, mix until it forms a smooth ganache. (If the chocolate doesn't melt from the heat of such a small amount of cream, place it in the microwave for 15 seconds, then stir. Repeat this until it has fully melted.) (Alternatively, you could melt the white chocolate first, then add the hot cream+salt+vanilla and mix until it forms a ganache.)
Let this mixture chill in the fridge until fully cold, then spoon into a pastry bag and set aside.
To make the "egg shells", start by melting and tempering your milk/dark chocolate. (click here for a guide on what "tempering" is and how to do it)
Fill your egg-shaped molds (I just used plastic packaging left over from Kinder Egg candies my friend bought) with the melted tempered chocolate and let sit for a minute, then dump out the excess chocolate, scrape down the edges, then place upside-down on a cooling rack to let the extra chocolate drip out. (For more details, follow the steps for "molded chocolates" linked here.)
Let the "shells" sit for 5-10 minutes to set fully.
Once the chocolate shell has set in the mold, pipe in the "egg white" until 3/4 full, then pipe in a small sphere of lemon "yolk" (see the video above). Repeat with all the other molds and then freeze for 30 minutes.
Once all the egg halves have been made and fully set, remove from the molds, spread a thin layer of melted chocolate along the edges of one egg half, then press together two halves and let the melted chocolate "glue" set fully.
(Alternatively, lightly press the outer chocolate edges of one half-egg against a hot saucepan for a few seconds until melted, then press this half together with another half and let the chocolate set. See video above.)
#1: Without tempering the chocolate shell.
If you don't have the time to temper your chocolate "shell", you can instead use un-tempered chocolate, but let the shells and the finished creme eggs harden in the fridge, and make sure to serve them chilled, as un-tempered chocolate will become soft and even start to melt at warm indoor temperatures.
#2: A non-lemon "yolk"
If you want something that tastes more like the original full-sugar Cadbury Creme Egg, i.e. you don't want a lemon-flavored yolk, you can instead make an extra amount of the "egg white" creme and simply color it yellow with food coloring.
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and NOT actually absorbed as energy.
net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols, as well as most of the carbs in coconut flour)
Classic Cadbury Creme Egg (1 small egg): kcal 150 / Carbs 20g / Sugars 20g / Fat 6g / Protein 2g
TPH Low-Carb Creme Egg (1 large egg): kcal 247 / Carbs 1.5g / Sugars 0g / Fat 23g / Protein 3g
(made with lemon curd "yolk" and TPH low-carb DIY chocolate recipes)