Happy Easter to My Lovely Fluffy Peeps.
Time for a nearly overdue Easter greeting from me, jelly-style. (I've been laid up with the flu this week, and haven't been able to post. Boo. Flu. UGH.)
Cadbury Eggs have been something of an obsession for me, ever since their sugar-y, chocolate-y, syrupy, silky perfection hit the likely pre-diabetic bloodstream of my fat little prepubescent self oh so many years ago. Cadbury Eggs remain ever-present in my thoughts this time of year, so it was natural, what with JSTK relauching, to make the slightly blasphemous jelly leap to this most favorite, dreamed about, lusted after candy. Truly, I thought, why couldn't we make a jellied Cadbury Egg? Why can't we put cream inside a jelly shot? WHY WHY WHY.
Before we launch into the recipe, I must clarify, for the edification of the nice Cadbury folks, that Cadbury is a registered trademark of Mondelēz International. JSTK is not affiliated in any way with Cadbury, Mondelēz or their related entities. JSTK has not received any promotional incentives in creating this recipe, but rather, the nice Cadbury folks are likely more horrified than delighted by the jellification of their lovely Cadbury eggs. But, mah peeps, thaz how we roll here at JSTK. Bold. Chocolate-y. Rebelz.
P.S. I tried to do a full step-by-step on this, but due to high fever, all the pre-assembly photos are blurry, and completely unusable. The assembly photos themselves are marginal, but hopefully helpful!
P.P.S. Here's the link to the Wilton Brownie Pop Mold used for the eggs.
Cadbury® Jelly Eggs
Jelly Shot Mixture
- 1 1/4 cup water
- 3 tbsp sweetened condensed milk
- 3 envelopes plain gelatin (we use Knox brand, it’s a little over 6 tsp gelatin powder total)
- 1 cup Godiva Milk Chocolate liqueur
- 1/2 cup espresso, marshmallow or vanilla flavored vodka
- 2 tbsp Kahlua coffee liqueur (optional)
- 1 cup heavy whipping cream
- 1 tbsp instant pudding mix (vanilla, cheesecake, white chocolate, etc.)
- Vanilla extract and sugar to flavor, if desired
- Yellow food coloring
- 2 silicone brownie pop molds or 2 standard non-reactive loaf pans (about 8" x 4")
- hand mixer
- mini scoop, or small teaspoons
Place a glass or metal bowl in the freezer, to get nice and cold for use in whipping cream.
Prepare molds by spraying lightly with cooking spray, then wiping clean with a paper towel. This will leave a very thin layer of lubrication which will ease unmolding without affecting the taste or appearance of your jelly shots. These molds are a little tricky, and the filled jellies are a little delicate, so this prep is very important– be thorough and consistent. (If you're using a pan, this step is optional.)
Pour water and sweetened condensed milk into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved (about 5 minutes).
Remove from heat. Stir in the liquors.
Place the prepared molds on a sturdy pan for support. Fill each mold about 1/4 of the way full (a little less than a tablespoon of jelly shot mixture). Place pan in refrigerator. Wrap the remaining jelly mixture and set aside on counter to keep warm.
Remove bowl from freezer. Pour cream and 1 tbsp pudding mix into the chilled bowl, whip on high until stiff peaks form. Add vanilla extract and sugar to taste, if desired.
Take about 1/3 of the whipped cream and mix in several drops of yellow food coloring to make the egg “yolk.” With the scoop, make 16 little tiny scoops, about 1/2 teaspoon volume.
Remove the partially filled molds from the refrigerator. Test the jelly mixture – it should be set, but just a bit sticky. Place one “yolk” in the middle of each cavity, followed by a larger scoop of white whip mixture. Make sure to keep the whip in the middle, and not touch the sides. Pour one tablespoon of the reserved jelly mixture into each cavity. This, when set, will anchor the whip, so it doesn’t float to the top. Return the molds to the refrigerator for a couple minutes, until the added jelly mixture is set, but still a little sticky, 10 to 15 minutes. Then, fill each cavity to the top.
Refrigerate until fully set, 3 to 4 hours. If setting longer than that, tent a little foil over the molds, so the top doesn’t dry out too much and tear the jelly shots when you remove them from the molds.
To serve, unmold (or cut into cube if you're using a pan). To unmold, loosen the edges by pulling away from the side of the mold, and just pop each jelly shot out.
Yield: about 16 jelly shots (volume about 3 tbsp each)