I've mentioned my favourite baking blog Raspberri Cupcakes before. The recipe that brought me to the blog (via The Londoner) was these cheesecake filled chocolate Easter eggs. That was about a year ago and I've been dying to make them ever since. Easter is just around the corner so I finally got my chance.
These were surprisingly simple to make. The hardest part was finding the hollow chocolate eggs. I looked everywhere and couldn't get proper egg-sized ones so ended up with smaller ones from Lidl. I'm actually really glad with the way it turned out, as they were perfectly bite-sized.
I made 48 eggs as I wanted to bring these into work as a pre-Easter holiday treat, and I also made some for mum. I had intended to swap the passion fruit curd for lemon curd, but as my eggs were so small I didn't want to waste the curd so just went with some simple yellow icing to make the "yolk".
(adapted from Raspberri Cupcakes)
300g cream cheese, softened
60g icing sugar
4 tsp lemon juice
250ml double cream
Beat the cream cheese, icing sugar and lemon juice together. In a separate bowl, whip the cream until stiff peaks form. Gently fold the cream into the cream cheese mixture.
50g icing sugar
1 tsp lemon juice
Yellow food colouring
These quantities are just a guideline. I started with the amount above and then judged it by eye to get the right consistency, adding in a little bit of icing sugar or lemon juice at a time. And then when I was happy with the consistency, I added in a few drops of yellow food colouring.
Pipe the cheesecake mixture into your hollow chocolate eggs. I used old egg cartons to hold everything upright. Then pipe a dot of lemon icing on top.