What is better on Easter than chocolate eggs?
Chocolate eggs filled with cheesecake. Yummm!
Hollow chocolate eggs
1 (8oz) package of cream cheese, softened
1/4 c – 1/2 c of powdered sugar, depending on how sweet you like it
1 tsp of vanilla extract
1 small container of heavy cream
* Since the recipe for Lemon Cheese Cake Frosting basically makes a lemon curd-like filling, I used it (divided by 4, since I only had one lemon) to make my own (recipe at the bottom).
I had a really hard time finding empty hollow chocolate eggs in the store (and believe me, I went everywhere looking for them), which was completely surprising cause I thought they would be easy to find. By the time I did find some online, it was too late to have them shipped. So, at the last minute I decided to go with hollow chocolate eggs with a marshmallow peep inside. Cut them open, remove the peep inside, and voila. . . they were perfect for what I wanted.
1) Using a serrated knife, cut the chocolate egg in half. I cut my eggs length-wise, so that each egg would make two servings. And if you’re like me, remove the peep inside 😉 Then, place in the refrigerator to chill until you’re ready to fill them.
Tip: If your egg breaks, like one of mine did, you can try melting a little extra chocolate and using it as a glue to bind the pieces back together. Then, place in the freezer or refrigerator for a few minutes til the chocolate hardens.
2) Whip the heavy cream in a mixing bowl until it reaches stiff peaks, then set aside.
3) In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until it’s smooth and fluffy. Fold in the whipped cream.
|Folding in the whipped cream.|
4) Using a pastry bag (or a plastic freezer bag with one corner cut out), pipe the cream cheese/whipped cream mixture into the chocolate eggs.
5) Using another pastry bag (or again, a plastic freezer bag with one corner cut out), pipe the lemon curd into the center. Chill the eggs for at least 30 minutes to allow them to set up. Then, enjoy!