Happy Friday everyone! Life has been so crazy and hectic lately I'm really pleased that it's a long bank holiday weekend. There's lots planned for the weekend but at least I get to have a lie in and hopefully a chance to bake a few Easter themed treats. I saw this recipe on pinterest and immediately bookmarked it. Last year I baked chocolate easter eggs with a twist which I also baked back in 2012 so I wanted something a little different this year. This recipe was perfect as it's a really quick and easy no bake treat which looks very impressive.
You need to get hollow easter eggs - larger eggs will be easier to work with as you can just spoon the filling in. I bought these mini eggs so I used a piping bag to fill the eggs. The cheesecake mixture is really quick and easy to make and tastes great on its own. My favourite part is the 'yolk' which is a passionfruit and apricot curd. I also made some chocolate spoons to go with the eggs using my chocolate spoon mould.
I'm sending this to a few blog challenges this month.
Treat Petite hosted by Kat from The Baking Eplorer and Stuart from Cakeyboi. The theme this month is Hello Spring.
Tea Time Treats hosted by Karen from Lavender and Lovage and Jane from The Hedgecombers. The theme this month is Chocolate!
We Should Cocoa hosted by Choclette from Tin and Thyme. The theme this month is No Bake which is really fortuituous as I made these before finding out what the challenge was for this month.
The Biscuit Barrel Challenge which is guest hosted by Alexandra from The Lass in the Apron on behalf of Laura from I'd Much Rather Bake Than... The theme this month is candy so I'm hoping that these ready made easter eggs will count!
Food Year Link Up hosted by Charlotte from My Recipe Book.
Recipe of the Week hosted by Emily from A Mummy Too
Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes. I bookmarked this as soon as I saw it and patiently waited until Easter to try it out.
Let's Cook for Easter hosted by Nayna from Simply Food.
chocolate spoon moul, cream cheese, double cream, apricot jam, butter, passionfruit and mini chocolate eggs
cut the tops of the chocolate eggs. I left the foil wrapping on so that the eggs don't melt into the container and make a mess. Plus it's quite nice unwrapping the egg and eating it. I used a quails egg tray to hold the eggs. If you have larger eggs then a regular egg carton should suffice.
Recipe from raspberri cupcakes
Makes enough to fill 18 mini eggs plus extra to eat
For the cream cheese filling
150g cream cheese
30g icing sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
125mls double cream
For the 'egg yolk'
1 passionfruit - sliced and sieved to get the juice only
1 tablespoon apricot jam
For the chocolate spoon (optional)
chocolate from the tops of the chocolate eggs
approximately 75g milk chocolate
- Prepare the chocolate eggs by peeling off the top bit of foil and cutting the tops off with a sharp knife.
- Place the eggs in a suitable tray and place in the fridge.
- (I melted the tops of the chocolate eggs plus some extra chocolate to make my chocolate spoons so there was no wastage)
- Make the 'egg yolk' by placing the pasionfruit juice, apricot jam and butter in a small saucepan over a low heat.
- Whisk continuously until the butter has melted and the mixture is smooth.
- Allow to cool completely then place in the fridge to set.
- Now make the cream cheese filling by placing the cream cheese, icing sugar, lemon juice and vanilla extract in a mixing bowl and beating until it's smooth and fluffy.
- Beat the cream in a separate bowl until stiff peaks form.
- Scoop the beaten cream into the cream cheese mixture and beat until smooth.
- Place the cream cheese mixture in a piping bag and pipe into the chocolate shells.
- Place in the fridge to set for about 15-20 minutes.
- Place the chilled 'egg yolk' mixture in a piping bag and pipe on top of each filled egg.