Cut the 'head' of the chocolate eggs off. This is going much easier if you first hold your knife under hot water. Once you're ready, put them in the fridge.
Mix the lemon juice, powdered sugar, vanilla extract and the cream cheese, until it is white and fluffy, like...
...this! Put it in another cup, because you need to use the mixer again.
Now put the cream in the mixer and mix until it is a bit thick.
Then add the cream cheese-mix, and mix it manually.
Take the chocolate eggs out of the fridge and fill them. After that, put them back in the fridge for half an hour.
You need to get all the juice out of the passion fruits. I did this by pressing the fruit and seeds through a sieve and catch the juice.
Put the juice in a little pan together with the apricot jam and the unsalted butter.
Boil slowly until it's a solid looking sauce like you see in the picture. Then put it in the fridge for 10 minutes.
Take a little bit of the cream cheese out of the eggs, so there is a little hole. You have to put the 'egg yolk' in the hole. Then put them for the last time in the fridge (for 30 minutes).
Enjoy! (Via girlscene.nl)
- 10.0 Chocolate eggs
- 150.0g Cream cheese
- 30.0g Powdered sugar
- 2.0Tbsp Lemon juice
- 1.0Tbsp Vanilla extract
- 125.0ml Cream
- 2.0 Passion fruits
- 1.0Tbsp Apricot jam
- 1.0Tbsp Unsalted butter