Happy Easter everyone!
When I was looking for inspiration for our Easter lunch the other day, I came across this recipe on a Swedish recipe site and though it would be a fun pudding to end the meal with.
They are incredibly easy to make, the trickiest bit was to remove the toys from the Kinder chocolate eggs without breaking the whole egg but you could use other hollow chocolate eggs to make it easier. The Kinder egg size was probably a bit on the small side for a pudding, however we served them with little chocolate nests that my mother-in-law had brought with her, and also freshly baked hot cross buns.
I did end up with a lot of cheesecake mixture left over as I only made 5 eggs, so next time I’d probably half the amount of mixture.
Cheesecake filled chocolate eggs
250 g cream cheese
125 g sugar
250 ml whipped cream.
hollow chocolate eggs, about 30 small or 10 big
1) Mix the cream cheese and sugar.
2) Whip the cream, add a third to the cream cheese mixture before folding in the remaining cream. Put the mixture into a piping bag.
3) Carefully cut the top off the eggs. Pipe the cheesecake mixture into the eggs, filling them about two thirds.
4) Add a little dollop of lemon curd to each egg. If needed, pipe some more cheesecake mixture around the lemon curd.