Chocolate Espresso Cheesecake filled Easter Eggs
Image: Supplied/ Landi Govender
12 chocolate hollow Easter eggs
230g plain cream cheese
200g milk chocolate + the tops of the chocolate hollow Easter eggs
100ml fresh cream
½ – 1 tsp espresso powder
1 tsp vanilla extract
a pinch of sea salt
coffee beans or chocolate shavings to garnish, optional
Use a small sharp knife to cut the tops off the chocolate eggs (dipping my knife in hot water helps get the tops off perfectly).
Set the eggs aside.
Place the milk chocolate and the chocolate tops of the eggs into a heat-proof bowl. Microwave at 30-second intervals, stirring until melted.
Set the chocolate aside to cool slightly.
In a mixing bowl, add the cream cheese and beat until smooth. Add the cream, cooled chocolate, espresso powder, salt and vanilla, and beat until combined.
Place the cheesecake mixture into a piping bag with a star-shaped nozzle. Pipe the cheesecake filling into each egg. Top each egg with coffee beans or chocolate shavings. Store in the fridge.