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Carefully cut the Easter egg in half. I find that plunging a knife in too enthusiastically can cause the egg to crack in the wrong places. It’s best to instead run a sharp, warmed knife along the seamline, patiently scoring around and around until it naturally falls in half.
Try to keep one half fully intact. The other half can be broken up and placed in a bowl ready for later.
Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a coarse crumb. Pop into a bowl
Melt the butter and pour into the biscuits.
Mix until all the butter is absorbed.
Spoon the biscuit mix into the bottom of the egg half.
Press gently with your thumbs to compress the biscuit, taking care not to break the egg. Place it in the fridge to chill while you make the filling.
Put the cream cheese, sugar and cream in a bowl.
Whisk until very thick and stiff.
Melt the chocolate egg half, allow it to cool and then pour it into the filling bowl.
Spoon the filling carefully into the egg.
Drizzle with the chocolate and top with mini eggs before placing in the fridge for at least 2 hours to set.