Loaded Cheesecake Filled Easter Egg

Start by heating up the double cream in a saucepan on medium heat. Keep stirring to avoid burning, and turn off the heat once the cream starts to steam. In a heatproof bowl, add the chocolate chips and the cream. Cover and leave for 5 minutes, before whisking the chocolate into the cream. Let cool completely in the fridge.

To a bowl, add the cream cheese, icing sugar an cocoa powder, and whisk together. Once the cream has completely cooled, whisk too, until fluffy and peaks hold, and carefully fold the cream into the chocolate cheese mixture.

Place in a piping bag and save for later. Split a chocolate easter egg in half, by heating up a knife, and melting around the whole egg (be careful and use a knife with a non-conductive handle).

Pipe your cheesecake filling into the halved eggs, and tidy up using a pallet knife.

Then go and have fun with the toppings! We used chocolate bunnies, mini-eggs, Maltese's and biscoff, but you can personalise this whoever you want!