Chocolate deviled eggs

Ingredients:

• 12 chocolate eggs with soft white filling, such as Cadbury Creme Eggs
• 1 package (340 g) white chocolate granules
• 3/4 cup heavy cream
• Yellow food coloring, for ganache
• Green gummies, for decoration
• Special equipment: pastry bag with a large round tip; pastry bag with a large closed star tip

Preparation:

1. Heat a small knife in hot water and wipe dry with a towel. Using the hot knife, carefully cut the filled chocolate eggs in half. Scoop the soft filling into a medium bowl; set the chocolate halves aside. Add the white chocolate and heavy cream to the bowl with the filling.
2. Microwave in 30-second intervals, stirring, until the chocolate is melted and smooth. Refrigerate for 30 minutes, stirring occasionally, until the white chocolate ganache cools and thickens.
3. Beat the ganache with a mixer on medium speed until fluffy and smooth, about 5 minutes. Transfer half of the ganache to a pastry bag fitted with a large, simple round tip. Add food coloring to the remaining ganache and mix well. Transfer the yellow cream to a pastry bag fitted with a star tip.
4. Pipe white ganache into the center of a chocolate egg. Press gently to fill the egg to the brim. Pipe yellow ganache in a rosette shape in the center. Fill each chocolate egg halves with ganache in the same manner. Cut green marmalade into pieces (these will be green onions) and sprinkle them over the eggs.