Cream Cheese Easter Eggs

Saturday, April 05, 2014

So someway or another I never manage to stick to the schedule that I want to keep but I guess that's life…unpredictable.  Unlike most holidays, I'm still posting before Easter Sunday actually occurs. I guess that is okay, right!?  I had a lot of fun making this last Easter treat of the season.  I did save (what I thought was) the best for last!

If you make these at the same time or shorty after the coconut macaroon they actually go pretty quickly and easily.  The difficult or time consuming part is making the chocolate egg shell.  If you can you could by all means buy pre-made chocolate eggs that are howl.  I tried finding them myself but couldn't.  Instead I found a rubber mold of "egg" designs that I knew was something I could put to good use…

INGREDIENTS:
  • 1 8oz pkg cream cheese
  • 1 pkg dark chocolate chips
  • 1/4 c confectioner's sugar
  • 1/2 c heavy cream
  • 1/2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 c lemon curd
  • rubber egg mold
  • large plastic Easter eggs

METHOD:
  1. For the best results make the chocolate "shells" the night before if you are making them by hand. Melt the entire bag of chocolate at 30 second intervals in a microwave safe bowl.  Making sure to stir very well after each one so you don't burn it.
  2. Grease the molds and plastic easter eggs with oil of choice (I used macadamia nut oil).
  3. Fill the molds to only about half full.  It may not look like enough but trust me it is!  I ended up putting too much in mine.
  4. Place the plastic Easter eggs on top of the chocolate and put a couple of magazines on top until the chocolate comes up to the top of the mold.
  5. Place in the fridge and let cool at least 4 hours or overnight.
  6. When your ready to make these take cream cheese that's been sitting out to warm up, confectioner's sugar, heavy cream, lemon juice, and vanilla extract in a medium bowl.  Whip with beaters until creamy.
  7. Fill up the chocolate shells using a spoon to almost the top with cream cheese mixture.
  8. Then gently press down with a spoon in the middle and spread the cream cheese to the outside to create a little bit of an indent.
  9. Scoop about one spoonful of lemon curd (which could be made already from the previous Easter dessert) into the middle of each egg.
  10. Serve and keep refrigerated while not being eaten.
  11. Enjoy!! 




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