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A delightful dessert perfect for Easter! Surprisingly easy to make, these little treats are sure to impress. I used ready-made chocolate eggs from Kinder Surprise, but you could experiment with any hollow chocolate eggs. I also tried creating eggs by coating small water balloons with melted chocolate—but the results were tricky. The chocolate was either too thick to coat evenly or too hot, causing the balloons to burst. Using pre-made hollow chocolate eggs is much simpler and just as charming.
Ingredients (makes about 6 eggs):
Chocolate eggs:
6 Kinder Surprise eggs
For the white filling:
150 g cream cheese (like Philadelphia or Petit Suisse)
30 g powdered sugar
½ teaspoon lemon juice
½ teaspoon vanilla extract
125 ml heavy cream (32–36%)
For the yolk filling:
1 passion fruit*
1 tablespoon apricot jam
1 tablespoon butter
*You can also substitute with lemon curd. The passion fruit can be replaced with orange juice, mango, or peach nectar.
Instructions:
Carefully separate the chocolate egg halves. Break off the tops of each half to create uneven edges. Heat a small pan or pot. Briefly press one half of an egg (with the edge down) against the hot surface for a second. Immediately attach the matching half to seal the egg. Repeat with all eggs. Place them in egg cups and chill in the fridge.
To make the white filling: Beat the cream cheese, powdered sugar, lemon juice, and vanilla extract together. Whip the cream separately and fold it gently into the cheese mixture. Carefully fill the chocolate eggs with the mixture using a small spoon. Chill the filled eggs in the fridge for about 30 minutes.
For the yolk filling: Scoop out the pulp from the passion fruit and strain to remove seeds. Place in a small saucepan with apricot jam and butter. Heat gently until combined and smooth. Chill in the fridge for about 30 minutes until slightly thickened.
Using a small spoon or the handle of a teaspoon, create a small 1 cm deep well in each egg. Fill the cavity with the jam-and-butter mixture. Chill again in the fridge.
Tips:
These Easter eggs can be prepared a day in advance. Make sure they are sealed properly to prevent the cream cheese filling from drying out.
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