Cheesecake-Filled Chocolate Easter Eggs Recipe
I love how creative you can be with baking, much more so than cooking. The possibilities are endless, especially when it comes to holiday-themed baking. Since Easter is only a few weeks away, anything egg or bunny shaped suits the occasion, but the following recipe is especially clever as it is not what it seems.
These delicious filled chocolate Easter eggs look like your boiled brekkie egg has been coated in chocolate, but thankfully taste much better as the egg white is creamy cheesecake filling and the yolk is fruity jam goodness. The best part about it is, it’s super easy to make!
Here’s what you need:
6-8 hollow chocolate easter eggs
150g cream cheese, softened
30g (about 1/4 cup) icing sugar, sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
125ml (about 1/2 cup) thickened/heavy whipping cream
1 tbsp apricot jam
1 tbsp unsalted butter
2 tsp orange or mango juice
- Carefully cut off the top third of the chocolate eggs with a sharp knife. It doesn’t have to be perfect and actually looks more “real” with uneven edges. Put hollow eggs in the fridge.
- Combine cream cheese, icing sugar, lemon juice, and vanilla extract and beat until smooth. Whip cream in a separate bowl and then carefully mix with cream cheese mixture.
- Put the chilled eggs in egg cups and spoon or pipe cream cheese mixture into chocolate egg shells. Chill eggs for at least 30 minutes.
- Slowly melt butter, apricot jam, and juice on low heat and stir until smooth. Chill in fridge until slightly thickened.
- With a small spoon, carefully scoop out a hole in each egg filling and fill hole with the fruity sauce. Keep chilled until serving. Enjoy!
Recipe and image via raspberricupcakes.com