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Refrigerate molds again while preparing your filling. If the chocolate shell still seems thin, then repeat this process a third time.
Using a handheld mixer, mix until smooth and combined well.
Chill eggs for at least 30 minutes, allowing to fully set.
❤Rachel
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Cheesecake Stuffed Chocolate Eggs
This was a FUN little Easter project that turned way out better than I had hoped!
I LOVE making desserts and “candies” for holiday celebrations at home, because it’s a SUPER FUN project, and I know EXACTLY what ingredients go into them.
Take a bit of time to create some holiday memories in the kitchen with the people you love this week…I know the kids REALLY love making their own treats!
➡️ Rachel’s Tips:
You’re going to need an egg-shaped silicone mold to create these chocolate eggs. I just hopped on Amazon and found several with fast shipping, listed here.
I like to use the highest cacao chocolate I can find that’s on sale. Read the ingredients!
When we occasionally treat ourselves with cream cheese, I love using pasture-raised “Organic Valley” brand cream cheese .
Makes 4 eggs
Ingredients:
For chocolate shells:
- 1 cup high-quality dark chocolate chips
- 1 tsp unrefined coconut oil
For the filling:
- 5.5 oz organic cream cheese, room temperature
- 5 oz plain Greek yogurt
- 2 Tbsps raw honey, or pure maple syrup
- 1 tsp vanilla, or almond extract
- all-natural apricot, mango or pear jam, as needed (I used no sugar added jam)
Instructions:
Melt your chocolate with the coconut oil in a double broiler on the stove top, or microwave for 30 seconds. Stir, and add 15 second intervals of more heat if needed.
Once your chocolate is melted, remove from the heat and allow to cool for a few minutes or just until slightly thickened.
Next, evenly brush your egg molds with melted chocolate.
Refrigerate for 15 minutes, to set, then repeat with a second coating of melted chocolate.
Refrigerate molds again while preparing your filling. If the chocolate shell still seems thin, then repeat this process a third time.In a medium mixing bowl, add cream cheese, yogurt, honey and vanilla.
In a medium mixing bowl, add cream cheese, yogurt, honey and vanilla.Using a handheld mixer, mix until smooth and combined well.Once your chocolate shells are fully set, carefully and gently remove them from the mold.
Once your chocolate shells are fully set, carefully and gently remove them from the mold.Add about a tablespoon of your cheesecake mixture to each egg half, then top with 1 teaspoon of jam as shown.
(If your egg halves are smaller in size than the ones I use, then you might need to adapt the quantity of your fillings).
Chill eggs for at least 30 minutes, allowing to fully set.
Next, sandwich the egg halves together as shown and smear with a bit of melted chocolate to “glue” them together. Make sure to seal the edges tightly.
Next, sandwich the egg halves together as shown and smear with a bit of melted chocolate to “glue” them together. Make sure to seal the edges tightly.Place your finished chocolate eggs into the fridge and chill again for at least another 30 minutes.
Store any leftovers in a sealed container in the fridge.
Enjoy!
❤Rachel
Ingredients
For chocolate shells:
- 1 cup high quality dark chocolate chips
- 1 tsp unrefined coconut oil
For the filling:
- 5.5 oz organic cream cheese, room temperature
- 5 oz plain Greek yogurt
- 2 Tbsps raw honey, or pure maple syrup
- 1 tsp vanilla, or almond extract
- all natural apricot, mango or pear jam, as needed (I used no sugar added jam)
Instructions
- Melt your chocolate with the coconut oil in a double broiler on the stove top, or microwave for 30 seconds. Stir, and add 15 second intervals if needed.
- Once your chocolate is melted remove from the heat and allow to cool for a few minutes or just until slightly thickened.
- Next, evenly brush your egg molds with melted chocolate.
- Refrigerate for 15 minutes, to set, then repeat with a second coating of melted chocolate.
- Refrigerate molds again while preparing your filling. If the chocolate shell still seems thin, then repeat this process a third time.
- In a medium mixing bowl, add cream cheese, yogurt, honey and vanilla.
- Using a hand held mixer, mix until smooth and combined well.
- Once your chocolate shells are fully set, carefully and gently remove them from the mold.
- Add about a tablespoon of your cheesecake mixture to each egg half, then top with 1 teaspoon of jam as shown.
- (If your egg halves are smaller in size than the ones I use, then you might need to adapt the quantity of your fillings).
- Chill eggs for at least 30 minutes, allowing to fully set.
- Next, sandwich the egg halves together as shown and smear with a bit of melted chocolate to "glue" them together. Make sure to seal the edges tightly.
- Place your finished chocolate eggs into the fridge and chill again for at least another 30 minutes.
- Store any leftovers in a sealed container in the fridge.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
For chocolate shells:
- 1 cup high quality dark chocolate chips
- 1 tsp unrefined coconut oil
For the filling:
- 5.5 oz organic cream cheese, room temperature
- 5 oz plain Greek yogurt
- 2 Tbsps raw honey, or pure maple syrup
- 1 tsp vanilla, or almond extract
- all natural apricot, mango or pear jam, as needed (I used no sugar added jam)
Instructions
- Melt your chocolate with the coconut oil in a double broiler on the stove top, or microwave for 30 seconds. Stir, and add 15 second intervals if needed.
- Once your chocolate is melted remove from the heat and allow to cool for a few minutes or just until slightly thickened.
- Next, evenly brush your egg molds with melted chocolate.
- Refrigerate for 15 minutes, to set, then repeat with a second coating of melted chocolate.
- Refrigerate molds again while preparing your filling. If the chocolate shell still seems thin, then repeat this process a third time.
- In a medium mixing bowl, add cream cheese, yogurt, honey and vanilla.
- Using a hand held mixer, mix until smooth and combined well.
- Once your chocolate shells are fully set, carefully and gently remove them from the mold.
- Add about a tablespoon of your cheesecake mixture to each egg half, then top with 1 teaspoon of jam as shown.
- (If your egg halves are smaller in size than the ones I use, then you might need to adapt the quantity of your fillings).
- Chill eggs for at least 30 minutes, allowing to fully set.
- Next, sandwich the egg halves together as shown and smear with a bit of melted chocolate to "glue" them together. Make sure to seal the edges tightly.
- Place your finished chocolate eggs into the fridge and chill again for at least another 30 minutes.
- Store any leftovers in a sealed container in the fridge.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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