These tropical cheesecake mousse filled Easter eggs are as delicious as they are adorable! They look just like a real egg but taste like a tropical dream wrapped in a chocolate shell. Whether you’re stuck in quarantine like me, or you’re able to host your friends and family, these are the perfect little dessert treat for your Easter long weekend.
This recipe uses Barker’s delicious tropical fruit compote to create the illusion of the egg yolk. The compote is sweet, tangy and full of fruity flavour. In fact Barker’s whole range of fruit butters and curds would work an absolute treat for egg “yolk”. They all pack a punch with fruit flavour and give this recipe the sweetness and freshness it needs.
To help balance out the sweetness of the compote, the cheesecake mousse has a wonderful softness about it. Like a fluffy, creamy, delicate cloud. Subtle hints of coconut and vanilla bean really bring out the tropical flavours in the compote and go perfectly with chocolate. You will be licking the mousse bowl clean let me tell you, I certainly did!
To prep the chocolate eggs for filling you can cut them in two ways. One would be to have the eggs displayed in an egg carton, sitting upright with the tops cut off. I cut the top off about 1/3 of the way down the egg. The other would be to cut the chocolate eggs on their seam, and display them laying flat. This way the surface area is a bit larger and the eggs look like ovals. Both methods are shown in the image above, it is up to you how you would prefer to serve these to your guests, (or store them in the fridge, if like me you plan on eating them all yourself).
Tropical Cheesecake Mousse Filled Easter Eggs
- 250 grams cream cheese softened
- ¾ cup thickened cream
- ¼ cup coconut cream cold is preferred, the cream will thicken when cold
- ¼ cup icing sugar mixture sifted
- 1 tsp vanilla bean paste
- 18 Cadbury hunting eggs
- ½ cup Barker's Tropical Compote or fruit curds/butters
- Whip the cream and cold coconut cream on high in a stand mixer until thickened and stiff peaks form. Careful not to over whip and split the cream.
- In a separate bowl, whip the softened cream cheese and icing sugar until light and fluffy. Add the vanilla bean paste and mix to combine.
- Stir through half of the whipped cream to the cream cheese mixture using soft folding motions, careful not to knock too much air out of the mixture. Fold through the remaining cream.
- Using a sharp knife cut the tops of the hollow easter eggs off. You can cut the tops off like you would if you are making “dippy eggs” and have the eggs displayed sitting up in an empty egg carton. Or alternatively you can cut the eggs on the seam (where they have been stuck together by Cadbury) and display the eggs lying flat on a tray. TIP: Cutting the eggs at room temperature is a lot easier rather than straight from the fridge so keep these out for ease of cutting.
- Using a palette knife (or the flat side of a butter knife if you don’t have one) scoop some of the cheesecake mousse into the easter egg shells and smooth off once filled to the top. Allow to set in the fridge for an hour or 2.
- Once the mousse has set, use the end of a teaspoon to scoop a round circle of mousse out of the shell. This is where you will pipe the “yolk”. I find the end of a teaspoon the perfect sized utensil for this job but you could use a butter knife also, or a small palette knife.
- Place some Barker’s Tropical Compote into a piping bag and pipe into the carved hole in your Easter Eggs. Chill until ready to serve and enjoy!
Try my other Easter recipes like this Lemon Raspberry Hot Cross Bun Pudding!
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