Chocolate Espresso Cheesecake Filled Easter eggs
12 Chocolate hollow Easter eggs
230g Lancewood Medium Fat Plain Cream Cheese
200g Milk chocolate + the tops of the chocolate hollow Easter eggs
100ml fresh cream
1/2 – 1 tsp Espresso powder
1 tsp vanilla extract
pinch of sea salt
Coffee beans or chocolate shavings to garnish, optional
Prepare the chocolate hollow Easter eggs by using a small sharp knife, cut the tops off the chocolate eggs – I find dipping my knife in hot water before slicing through each egg helps get the tops off perfectly. Set the eggs aside.
Place the milk chocolate and the chocolate tops of the eggs into a heatproof bowl. Miscrowave at 30 second intervals, stirring in between until melted. Set chocolate aside to cool slightly.
In a mixing bowl, add the cream cheese and beat until smooth. Add in the cream, cooled chocolate, espresso powder, salt and vanilla and beat till combined.
Place the cheesecake mixture into a piping bag using a star shapped nozzle, pipe the cheesecake filling into each egg.
Top each egg with coffee beans or chocolate shavings.
Store in the fridge, serve and enjoy!