Faux Chocolate Deviled Eggs
These fake deviled eggs are my all-time favorite Easter basket stuffer. The kids love them, and it's amazing how real they look when you're done! Best of all, they are super simple and inexpensive to make.
Items You'll Need:
How to Make Deviled Eggs (chocolate):
1. Pour white chocolate wafers into one microwave-safe bowl, and the yellow chocolate wafers into another (these are available at just about any craft store). If you do not have yellow wafers, you can always scoop some of the white chocolate into another bowl (after melting it), and use a little food coloring to make it yellow.
If you don't have a microwave, you can slowly melt the chocolate in a pan on your stove on LOW heat, stirring constantly, and it will come out just as good.
2. Follow the melting directions on the back of the package to melt your white chocolate wafers first.
The easiest and most efficient way to melt candy wafers is: 1) Place wafers in your microwave-safe bowl; 2) Microwave for 30 seconds at half power or on defrost setting; 3) Stir wafers (wafers will not change shape when melting unless stirred--don't assume the wafers are not melted if they still look the same when you peek at them!); 4) Repeat steps 2-3, until wafers are completely melted.
IMPORTANT TIP: Make sure you melt your chocolate a little at a time...chocolate WILL burn if you put it in the microwave too long. If you do burn it, it will look chunky and dry when you stir it (yes, I am speaking from experience!). You can add a little water to it and keep stirring it to try to bring it back to a melted consistency, but it doesn't always work.
This is what your chocolate should look like when melted (I've shown it in yellow so that you can see it a little better):
3. As soon as your white chocolate wafers are completely melted, put the melted chocolate into your egg-shaped molds. You can either do this by scooping it with a spoon, or filling a craft squeeze bottle with the white chocolate, and squirting into each mold...it's completely up to you.
Personally, if I'm only working with one color per shape, I always use a spoon because I feel like the squeeze bottles are 1) hard to fill; 2) waste a lot of chocolate--you can never seem to get all of it out of there; and 3) are hard to clean (most are not dishwasher safe--which is about the only way that I wash dishes anymore) :)
I had a hard time finding the right size molds, so I used an Easter egg sucker mold that I found (and only filled the part without the stick--but these deviled eggs would be adorable on a stick, too!), and a soap mold (brand new, of course--don't use old soap molds) filled just a little way to make the large eggs.
Gently tap molds on the counter or table to make the chocolate settle flat on the top. Place in the refrigerator for about 15 minutes, or until completely hardened.
4. When the white chocolate is completely set, flip the molds over on a flat surface, and gently tap or bend them to release the molds.
Place the white molds on a parchment or waxed-paper lined plate or cookie sheet. Set aside.
5. Follow step 2 to melt the yellow chocolates. As I said before, if you do not have yellow chocolate wafers, use some white wafers with yellow food coloring.
When the yellow wafers are completely melted, add Rice Krispies cereal, a little at a time, until the mixture looks a little lumpy. Stir until all of the cereal is coated in the melted yellow chocolate.
5. Using your yellow deviled eggs "yolk", spoon a little of the mixture onto the center of each white "egg." Sprinkle eggs with a little of the red decorating sugar (to look like paprika).
Place the eggs, back into the refrigerator to harden for another 15-20 minutes.
Here is what your completed deviled eggs should look like:
Aren't they adorable? Place them in a small treat bag topped with a ribbon, and you're ready to gift your new deviled egg creations!