Cadbury Mini Egg Ganache

Pour the heavy whipping cream into a small saucepan set over medium heat and bring to a simmer, whisking frequently. Meanwhile, place the Cadbury Mini Eggs in a glass bowl and microwave them in 30 second increments, until the shells crack under slight pressure and the chocolate inside looks melty. In my experience it took 2.5 intervals (so, 1 minute 15 seconds).

When the heavy whipping cream starts to simmer, pour it over the Cadbury Mini Eggs and cover the bowl with a plate for 2 minutes. Afterwards, whisk the mixture into a uniform consistency, breaking down the shells as you go. It will look pretty rough at first, but I promise it will come together in 1-2 minutes of whisking. When it's fully combined it will look like smooth milk chocolate ganache with tiny bits of candy shell throughout.

Place a piece of plastic wrap over the surface of the ganache and place in the refrigerator for 1-2 hours, until completely cooled and the consistency is much thicker, almost like Nutella. Once it reaches this consistency, use this ganache as a filling for cakes, cupcakes, macarons, and more!