Easter Cream Eggs
Easter Cream Eggs


  • 6 Easter Eggs (30-40grams each)
  • 6 apricot halves in natural juice
  • 200ml Crème Fraiche
  • Pinch of salt
  • 300g White Chocolate
  • 300ml Whipping Cream
  1. Method

  1. Drain the apricot halves and set 6 aside.
  2. Cut six 20mm discs with a round cutter or knife and set aside in the fridge.
  3. Roughly chop the remainder of the apricot halves.
  4. Boil the crème fraiche with the salt and pour over the white chocolate and whisk together until all the chocolate has melted. Cool at room temperature for 10 – 15 minutes.
  5. Semi whip the whipping cream so it has some body but still collapses. Gently fold the semi whipped cream through the white chocolate base.
  6. Warm a tray in the oven so it is just warm to touch and melt a hole in the top of each egg about 15mm.
  7. Place each egg in an eggcup and using a zip lock bag or piping bag fill the egg with the mousse and stop approximately 1cm from the top.
  8. Fill the top with the diced apricots evenly divided between the eggs. Pipe the remaining mousse on top of the egg to create an egg white look.
  9. To finish place the 20mm cut apricot on top. You can pre-make these up to a day in advance and leave in the fridge before serving.

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