Homemade Cream Eggs

Just look at all this chocolatelyness! It's so easy to make, you really need to try this, this weekend. Invite your friends round and pretend that you've been slaving away in the kitchen. It's quite the little Easter crowd pleaser. You don't need your oven, just some egg holders, your fridge and some cute little chicks to entertain yourself with.

What you'll need:

6 hollow chocolate eggs - preferably egg sized - I got mine from Tesco in an Easter egg hunt pack.

150g cream cheese

1/4 cup icing sugar

Juice of 1 lemon

1/2 tsp pure vanilla extract

1/2 cup whipping cream

2 passion fruits

1tsp apricot jam

1 tsp butter

First step - grab a knife, run it under hot water and then slice of the top of the egg and eat it.

Pop the eggs into your egg holders, I got mine from Dunelm, such cute little pastel egg holders.

Grab your cream cheese, vanilla extract, icing sugar and lemon juice ad all into a bowl and mix it all up with an electric mixer. Mix for around 2 minutes or until light and fluffy.

In another bowl mix the whipping cream, until it forms soft peaks - you'll know when this happens, so just keep on mixing. When that is done, softly mix the contents of both bowls together. When you've done that grab a teaspoon and start adding the mixture into your chocolate eggs - fill to the top and scrape off the excess.

Now onto the yolk ..... Cut your passion fruits in half and get all of the insides out. Once this is done you'll need a saucepan and a sieve.

Put the papaya into the sieve and get rid of all the pips. Add the butter and apricot jams and heat up until all has melted.

Now it's time to add the yolks to your eggs. Make a little hole in the middle, use the other end of your teaspoon and then put the mixture into the hole. Et Voila - homemade cream eggs or passion fruit cheesecake in a chocolate egg - the choice is yours. Once all the yolks have been added, put the eggs into the fridge for around 15 minutes, the your good to eat up absolutely everything in sight.