As Easter approaches, many are looking for creative ways to celebrate the holiday. This year, food enthusiasts can elevate their festivities with a unique dessert: Chocolate Espresso Cheesecake filled Easter Eggs. Combining the rich flavours of chocolate and espresso, this recipe offers a modern twist on traditional Easter treats.
200g milk chocolate + the tops of the chocolate hollow Easter eggs coffee beans or chocolate shavings to garnish, optional Use a small sharp knife to cut the tops off the chocolate eggs (dipping my knife in hot water helps get the tops off perfectly). Place the milk chocolate and the chocolate tops of the eggs into a heat-proof bowl. Microwave at 30-second intervals, stirring until melted.
In a mixing bowl, add the cream cheese and beat until smooth. Add the cream, cooled chocolate, espresso powder, salt and vanilla, and beat until combined. Place the cheesecake mixture into a piping bag with a star-shaped nozzle.
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Pipe the cheesecake filling into each egg. Top each egg with coffee beans or chocolate shavings. Store in the fridge.
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