50g/1¾oz berries, soft fruit, smashed mini eggs, cookies or brownies
mini eggs, to garnish
cookies, to garnish
sprig fresh mint, to garnish
edible flowers, to garnish
Heat the blade of a sharp knife in boiling water, then dry the knife blade and cut around the egg just above halfway. Allow the heat of the knife to melt through the chocolate. Crush the top half of the egg into chocolate shards and reserve.
Spread the colourful sprinkles out on a plate. Warm a clean saucepan, then turn it over and use the heat of the saucepan to melt the top edge of the remaining half Easter egg. Press the melted chocolate into the sprinkles to coat, then melt the bottom of the egg to create a flat surface. Stand the Easter egg on your presentation plate.
Mix the icing sugar, cream cheese, and vanilla extract in a bowl until smooth. Add the cream and beat until soft peaks form when the whisk is removed from the bowl. Fold in your choice of reserved chocolate shards, smashed mini eggs, cookies, brownies, berries and soft fruit.
Spoon the filling onto the Easter egg, piling it high. Decorate with more mini eggs, Easter chicks, cookies, a sprig of mint and/or some edible flowers for a fun and colourful Easter dessert.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.