Thursday 17 April 2014

Cheesecake and Custard Filled Chocolate Easter Eggs - Gluten Free

This is one of the many recipes that has been saved for a very long time in the wait for Easter eggs to hit the stores and finally April has come around! What could be better than an Easter egg filled with cheesecake and custard! Today my best friend Sharon and i have made and very much enjoyed eating these gorgeous little chocolate and cheesecake goodness bites! ENJOY 

Recipes fills 10 egg size chocolate eggs
125g cream cheese, softened
 1/4 cup icing sugar, sifted
1/2 tsp lemon juice
1 tsp pure vanilla extract
125ml (about 1/2 cup) cream

For the 'yolk': 
I used a custard which was made with edmonds custard powder, following instructions on packet which was a lazy option for me in hurry however homemade custard would be amazing!
Also could use lemon or passionfruit curd as the yolk!

Using a small serrated knife, carefully remove the tops of the chocolate eggs.  Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (do not use an egg carton as the moisture of the chocolate will stick to the cardboard) 

Place the cream cheese in an electric mixture and beat to soften for 2 mins. Add 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 cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to over whip and split). Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully pipe or spoon the mixture into the prepared chocolate eggs. Chill eggs for at least 30 minutes to allow it to set.
This is the time to prepare your 'yolk' filling. I followed custard power recipe but would always be amazing with homemade custard or even lemon curd.

Hollow out the middle of the cheesecake filling with a tooth pick or end of a small spoon. Add custard into a piping bag and fill the middle of the egg and a small dollop on top to appear as the yolk. 
Refrigerate for another 30mins to set and now ready to serve! Can be made a day in advance, keep in an airtight and refrigerated.

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