GOOD EGGS
Our take on the popular Easter candy tucks a creamy filling inside homemade chocolate shells.
Fun-to-make cream-filled chocolate cups
EASTER CREAM CUPS
Hands-on time: 20 minutes Total time: 1 ¼ hours Makes: 12 pieces
Need an edible spring craft? Have fun with the kids creating these luscious treats.
200 g dark chocolate (about 7 oz), chopped half vanilla bean (optional) quarter pkg (250 g pkg) cream cheese, softened 2 tbsp unsalted butter, softened ½ tsp vanilla ⅛ tsp salt 1 cup icing sugar 6 drops yellow liquid food colouring 1 drop red liquid food colouring
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring, until smooth. Spoon 1 tsp chocolate into each well of paper-lined 12-count mini muffin tin. Using pastry brush, spread chocolate up side of each cup. Refrigerate until firm, about 10 minutes. Set aside remaining chocolate. Meanwhile, using paring knife, halve vanilla bean lengthwise (if using). Scrape out seeds; save pod for another use. In bowl, beat cream cheese until smooth. Beat in butter, vanilla, vanilla seeds (if using) and salt until combined. Gradually beat in icing sugar, occasionally scraping down side of bowl, until combined. Remove heaping 3 tbsp of the cream cheese mixture to separate bowl; tint using yellow and red liquid food colouring. Set aside remaining mixture; cover with damp towel to prevent drying out. Spoon tinted mixture into piping bag fitted with small plain tip; pipe blueberry-size mound into each cup. Freeze until firm, 5 to 7 minutes. Spoon reserved cream cheese mixture into piping bag; pipe over tinted mounds, leaving ⅛-inch headspace and smoothing tops. Freeze until firm, 5 to 7 minutes. Top each cup with remaining chocolate. Spread to edge; smooth tops. Refrigerate until firm, about 30 minutes. Peel paper from cups and serve at room temperature. (Make ahead: Refrigerate in airtight container for up to 1 week. Let stand at room temperature for 10 minutes before serving.)
PER PIECE: about 174 cal, 2 g pro, 11 g total fat (6 g sat. fat), 18 g carb (2 g dietary fibre, 14 g sugar), 11 mg chol, 51 mg sodium, 127 mg potassium. % RDI: 2% calcium, 14% iron, 4% vit A.