Easter Cheesecake Chocolate Eggs
cheesecake, chocolate egg, easter dessert, easter egg
The Petite Cook
These Easter Cheesecake Chocolate Eggs make an egg-straordinary dessert that is sure to wow your friends this Easter! Fun and super easy to make with kids!
For the chocolate eggs:
dark or milk chocolate chips
For the cheesecake filling:
demerara or icing sugar
zest of 1 orange
fresh orange juice
pure vanilla extract
To make the eggs, melt 2/3 of the chocolate in a heatproof bowl over a pan of simmering water. Once melted, remove from the heat and mix in the remaining chocolate chips.
With the help of a brush spread the chocolate around each egg mould. If you spread it too thinly, you may need to brush them twice.
Freeze for about 5 mins, then gently pop the shells out of their moulds.
Meanwhile, prepare the cheesecake filling. In a large bowl mix together ricotta, orange juice and zest, vanilla and sugar. Mix until smooth and creamy and refrigerate until ready to use.
Fill each shell with a little cheesecake filling and pour 1/2 tsp of passion fruit pulp in the center.
Use any leftover melted chocolate to brush the edges of each filled shell, then glue two half-shells together.
Freeze for about 5 mins, then serve. Store leftover eggs in the fridge for up to 3 days.
***Recipe first published in April 2016 and updated with more info***