Chocolate Easter Eggs with Cheesecake Filling

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Apricot or mango, Juice

• Condiments

  • 1 tbsp Apricot jam
  • 1/2 tsp Lemon juice

• Baking & Spices

  • 1/2 cup Cool whip, refrigerated
  • 1/4 cup Powdered sugar
  • 1 tbsp Vanilla sugar

• Dairy

  • 1 tbsp Butter
  • 5 oz Cream cheese

• Desserts

  • 8 Hollow chocolate eggs

Found on all-thats-jas.com

Ingredients

• serves 6-8
• 8 Hollow Chocolate Eggs (approx. 3 inches tall, store bought or homemade - see directions)
• For the Egg White
• 5 oz. Cream Cheese, softened
• 1/4 cup powdered Sugar
• 1 tablespoon Vanilla Sugar or 1/2 teaspoon pure Vanilla Extract
• 1/2 cup Cool Whip, refrigerated
• 1/2 teaspoon Lemon Juice
• For the Yolk
• 2 tablespoon Apricot or Mango Juice
• 1 tablespoon Apricot Jam
• 1 tablespoon Butter

Directions

• Remove all wrapping from hollow chocolate eggs. I suggest using disposable gloves to avoid leaving fingerprints on the outside of the eggs. With a warm knife, carefully remove the tops of the chocolate eggs. It doesnt have to be perfect. Keep the eggs in the refrigerator until ready to be filled.
• If you cant find hollow chocolate eggs, you can make your own using balloons. This takes a bit more effort: line a cookie sheet with parchment paper. Melt or temper chocolate (about 6 oz.). Allow the chocolate to cool for few minutes so it doesnt feel hot when you touch it. Dip air filled balloon into the chocolate by holding it by its knot at an angle. Dip to the level youd like. Tilt the angle the other way and dip again. To create a smooth coat, simply turn the balloon around slowly in the melted chocolate. Pour 1/2 teaspoon of the melted chocolate onto the cookie sheet. make a small circle. Place the dipped balloon onto the circle. Refrigerate balloons for about 30 minutes. To remove the balloon from chocolate, stick a pin or needle at the top and allow the air to expel slowly. Then peel the balloon out from the chocolate eggs.
• In a small saucepan heat the juice, jam and butter on low heat until the mixture is smooth. Place in the refrigerator. The sauce will thicken slightly.
• Meanwhile, in a bowl beat the cream cheese, sugar, vanilla sugar or extract and lemon juice until the mixture is smooth for few minutes. Using a whisk, gently fold in cool whip or whipped cream until combined. Fill the pastry bag with the cheesecake mixture and using a large tip, pipe some of the filling into each egg, just below the top. Leave a small depression for the yolk, or scoop out a hole using a back of the small spoon. Fill the hole with some chilled sauce. Place the eggs in an empty egg carton and return to the fridge to chill for at least 30 minutes.
• Instead of placing the eggs into egg holders you can make the nests with 2 cups graham cracker crumbs, one stick melted butter and 1/3 cup sugar. Mix until well combined and with your hands, shape round nests with middle indent just large enough for the egg to sit in.