Cheesecake dippy eggs
Hollow chocolate eggs filled with a cheeescake filling and peach puree - perfect for using up leftover Easter eggs!
- Hen egg-sized hollow chocolate eggs (one per person)
- 200 grams full-fat cream cheese
- 50 grams caster sugar
- 1 tsp vanilla paste
- 100 ml double cream
- 1 tin peach slices in juice
Add the cream cheese, caster sugar, vanilla paste and double cream to a bowl, and whisk well until thick and smooth
Drain the peach slices (reserving the juice). Add to a blender and blend until smooth. Add a little of the juice if the puree is too thick.
Unwrap the chocolate eggs. Run a small knife under a hot tap, and carefully cut around the top to form an opening. I found it easier to saw gently all the way round and repeat until completely cut through. Repeat with all of the eggs.
Place each chocolate egg in an egg cup. Using a piping bag, a syringe or a small spoon, fill each egg with the cheesecake filling, almost to the top. Smooth the mixture to the sides, making a well for the "yolk".
Again, using a piping bag, a small spoon or a syringe (I used one of the toddler's Calpol syringes!), fill the gap with the peach puree, ensuring that some of the white is still visible. Leave to chill in the fridge for at least two hours before serving!