Cheescake filled chocolate Easter eggs

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Cheescake filled chocolate Easter eggs

Serves:

2021-04-03

Ingredients

150g milk or fondant chocolate (Novi)
60g shortcake biscuits, crushed
250g mascarpone cheese
125ml double cream (Elmlea)
60g icing sugar
1 tsp vanilla extract
Finely grated zest of ½ lemon and orange
You will also need small sugar flower and mini chocolate eggs to decorate

Method

Start by melting the chocolate. Brush over 2 halves of an Easter egg mould. Allow to set before brushing over another layer. You may even need a third layer. Trim the edges and remove the chocolate shells. Prepare the cheesecake filling by mixing together the mascarpone, double cream, icing sugar, vanilla and zests till smooth. Spoon the crushed biscuits into the base of the 2 chocolate shells and spoon over the cheesecake filling. Allow to set in the fridge for 2 hours before decorating with sugar flowers and mini eggs.

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Bajd tal-Għid taċ-ċikkulata mimli biċ-cheesecake

Ingredients

150g ċikkulata tal-ħalib jew ċikkulata fondant
60g gallettini shortcake mfarrka
250g ġobon mascarpone
125ml krema doppja
60g zokkor fin
kuċċarina estratt tal-vanilja
qoxra maħkuka fin ta’ nofs lumija u larinġa
Ikollok bżonn ukoll fjuri żgħar taz-zokkor u bajd żgħir taċ-ċikkulata biex iżżejjen

Method

Ibda billi ddewweb iċ-ċikkulata. Idlek 2 nofsijiet ta’ forma tal-bajd tal-Għid. Ħallihom joqogħdu qabel ma tidlek saff ieħor. Jista’ jkollok bżonn it-tielet saff. Ittrimmja t-truf u neħħi l-qxur taċ-ċikkulata mill-forma. Ipprepara l-mili taċ-cheesecake billi tħallat flimkien il-qxur, il-mascarpone, il-krema doppja, iz-zokkor fin, il-vanilja u l-meraq tal-larinġa u l-lumija. Poġġi l-gallettini mfarrka fil-bażi taż-żewġ qxur taċ-ċikkulata u mbagħad imla bil-mili taċ-cheesecake. Ħallih joqgħod fil-fridge għal sagħtejn qabel iżżejjen bi fjuri taz-zokkor u bajd żgħir.

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