Cheesecake Filled Chocolate Easter Egg
It's okay if you don't like eating real eggs because this recipe requires no eggs. The shells are made of chocolate with cheesecake fillings inside and passionfruit pulp as yolk. Ingredients: 6-8 hollow chocolate easter egg shells 150g (about 5oz) cream cheese, softened 30g (about 1/4 cup) icing sugar (confectioners' sugar), sifted 1/2 tsp lemon juice 1/2 tsp pure vanilla extract 125ml (about 1/2 cup) thickened/heavy whipping cream
For the yolk: 1 passionfruit, 1 tbsp apricot jam, 1 tbsp (about 15g) unsalted butter (passionfruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar; adjust the amount of juice to taste). You can substitute any fruit curd.
*recipe makes 6-8 regular size eggs
Preparing Egg Shells
Carefully remove the tops of the chocolate eggs. Keep them chilled in the fridge while you prepare the cheesecake filling.
Making Cheesecake Filling
Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes. Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (don't over whip).
Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
Making Passionfruit Sauce
Strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter. Gently heat on low, whisk until the butter melts and the mixture is smooth. Remove from the heat and allow to cool. Place in the fridge and chill until it thickens slightly.
Carefully scoop carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide. Fill it with sauce and return the eggs to the fridge to chill again for at least 30 mins.
Remove eggs from the fridge about 10 minutes before serving. Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container.