Chocolate Cheesecake & Caramel Filled Easter Eggs
A delicious way to use up any extra chocolate easter eggs by filling with chocolate cake crumbs, chocolate cheesecake and caramel sauce
Equipment
- 1 small microwave safe bowl
- 1 large plate or small flat tray
- 1 Mixing bowl
- 1 Whisk
- 1 Piping bag optional
Ingredients
- 1 Medium Chocolate Easter Egg halved along the seam
- 100 grams chocolate cake or brownie crumbs
- 125 grams cream cheese
- 40 grams icing sugar
- 200 grams heavy cream
- 50 grams dark chocolate melted
- 100 grams caramel sauce
- Easter mini chocolate bunnies optional, for decoration
- Caramel filled chocolate eggs optional, for decoration
Instructions
- Begin by melting the dark chocolate in a microwave safe bowl for 30 seconds, take the chocolate out and stir it around. Return to the microwave for 10 second bursts until fully melted.
- Using a tiny bit of the melted chocolate, smear it onto the base of the chocolate eggs on the outside and use it to glue to the plate or tray.
- In a mixing bowl, add the cream cheese and icing sugar and whisk until smooth.
- Add the cream and whisk together again until smooth and slightly thickened.
- Pour in the melted dark chocolate and whisk again until combined. Transfer to a piping bag (optional)
- Place the chocolate cake or brownie crumbs into the base of each chocolate egg, reserving a spoon or two for decoration.
- Pipe or spoon some of the cheesecake mix into the chocolate eggs to about halfway full.
- Drizzle over 2-3 tbsp of caramel sauce to make a caramel layer.
- Pipe or spoon more chocolate cheesecake to fill the chocolate egg.
- Drizzle some more caramel sauce on top and decorate with easter chocoates and chocolate cake crumbs.
- Chill for 1 hour before serving.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.