FAVOURITES
GO TO FAVOURITES
These filled easter eggs are super easy & quick to make, perfect for those with a sweet tooth!
4 Easter Eggs of your choice
250g Mascarpone
300ml Double Cream
300g Full Fat Cream Cheese
1 Lemon
2x Vanilla Pods
300g Fresh Strawberries
300ml Double Cream
200g Milk Chocolate
Anything you like, we’ve used…
Chocolate, [both milk & white]
Popcorn
Brittle & Nuts
Strawberries & Raspberries
Popping Candy
Shortbread
Pretzels
Chocolate Orange Mini Eggs
Recipe
Select the easter eggs that you want to use and separate your toppings.
These are only suggested toppings, you can choose whatever you like!
Whilst your chocolate is cooling start to make your cheesecake mixture.
Add the mascarpone, double cream & full fat cream cheese to a bowl & mix.
Next, chop your strawberries into small pieces & add to your mixture, along with the lemon juice, grated rind & vanilla pods.
Fold the mixture until well combined.
Once the cheesecake mixture is combined, set to one side.
To the melted chocolate add the double cream & beat with an electric whisk until the mixture is thick & smooth.
Now both of your fillings are ready, you’ll need to carefully half your chocolate easter eggs.
We recommend using a knife to gently cut where the join is.
Carefully separate the eggs & fill your easter eggs with either of your fillings, then place them in the fridge for 15 minutes, so that they set slightly.
Tip: keep your eggs in the fridge before splitting them
Remove your filled easter eggs from the fridge & decorate with your choice of toppings.
We recommend using toppings like fruit or nuts & pretzels to break up the sweetness & add a bit of crunch, but the choice is yours!
Once you’re happy with your toppings, serve & enjoy!
