Sweet Easter eggs

Ingredients for 8 servings:

• 200 g double cream cheese
• 35 g powdered sugar, sifted
• 1 dashes lemon juice, approx. 1/2 tsp
• 1 packet of vanilla sugar
• 200 g whipped cream, cold
• 1 ½ tbsp apricot jam without fruit pieces, or pineapple, peach, or orange jam
• 2 tsp juice, e.g. apricot, mango, multivitamin, etc.
• 15 g butter
• 8 surprise eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, we need the egg-shaped chocolate hollows. This works best with Kinder Surprise eggs or other similar sweets, depending on what you can find in your supermarket. To fill the chocolate eggs, you need to remove a small corner, and in the case of Kinder Surprise eggs, of course, the toy. It’s best to wear disposable gloves to avoid leaving fingerprints on the chocolate. If you’re handy, you can also remove the lid so that you can put it back on at the end. Then you can move on to the filling. For the “egg yolk,” heat the butter with the apricot jam and apricot nectar. You can do this in the microwave, as we did, or over a hot water bath. For a yellower egg yolk, you can use mango, peach, or something similar instead of apricot. Then cover the mixture and place it in the refrigerator to cool, where it will firm up a bit. For the egg whites, first whip the cream until stiff peaks form. Don’t beat it for too long, though, or it’ll quickly curdle. The video shows you what it should look like. In another bowl, mix the cream cheese with powdered sugar, vanilla sugar, and lemon juice. Then fold the cream into the cream cheese mixture and fill the mixture into a piping bag (or a freezer bag with a small hole cut in it). This makes it quick and easy to spread the mixture into the chocolate eggs. Then, carefully scoop out some of the cream and fill the cavity with the cooled apricot cream.