Giant Chocolate Easter Egg With A Mango Cream Filling
Easter is just around the corner, and we basically spent an entire year thinking up new and exciting ways to revamp the holiday's most iconic symbol: the Easter egg. But instead of boiling eggs and then painting them, we figured we'd hatch our own egg. A chocolate egg, in fact, with a cute little white chocolate Easter bunny peeking through. But here's the real kicker: When you crack it open, you'll find a sweet and sensuous cream filling and mango center hidden inside. So what are you waiting for? Hop to it!
Prep Time: 20 minutes
Cooking Time: 30 minutes
For the chocolate egg:
- 1½ cups white chocolate chips
4 cups semi-sweet chocolate chips
For the mango filling:
- 2 mangoes
- juice of ½ lemon
For the cream filling:
- 3½ cups cream cheese
- ¾ cup powdered sugar
- 1 tbsp vanilla extract
- juice of ½ lemon
- 1¼ cups heavy cream
1. Separate the 2 halves of an 8 x 6-inch plastic egg mold. Cut out the shape of a rabbit from a piece of paper and place it inside 1 of the molds. Place the other mold inside so that the paper rabbit is secured between the 2 pieces of plastic.
2. Temper the white chocolate chips over a water bath and pour the mixture inside a small squeeze bottle. Trace the rabbit with the liquid white chocolate and let set at room temperature. Once the chocolate has hardened, separate the 2 plastic molds.
3. Temper the semi-sweet chocolate chips over a water bath and pour half of the mixture into the plastic mold with the hardened white chocolate rabbit. Swirl the plastic mold around until the inside is completely coated with the tempered semi-sweet chocolate.
4. Place a cooling rack on top of a baking tray and place the plastic mold on top of the cooling rack with the opening facing down. If the chocolate edges aren't straight enough, wait 5 minutes and smooth them out with a spoon.
5. Once the chocolate egg half has set, carefully remove it from the plastic mold and place it on top of a small bowl with the opening facing up.
6. Now prepare the other chocolate egg half. If you want a white chocolate rabbit on both sides of the giant Easter egg, repeat Steps 1-5. If you want to save time and only feature a white chocolate rabbit on 1 side of the giant Easter egg, repeat Steps 3-5.
7. For the mango filling, peel the mangos and chop them into chunks. Add the lemon juice to the mango chunks and puree with an immersion blender until smooth. Line 2x 4-inch bowls with plastic wrap, divide the mango puree between the 2 bowls, and freeze for 1 hour.
8. For the cream filling, beat the cream cheese, powdered sugar, vanilla extract, lemon juice, and heavy cream with a hand mixer until fluffy. Spoon the cream filling into both of the chocolate egg halves.
9. Remove the frozen mango pieces from the bowls and carefully press 1 mango piece into the middle of each chocolate egg half.
10. Use melted semi-sweet chocolate to glue the 2 egg halves together.
12. This Easter egg looks really impressive perched on top of an egg cup!
Once you crack open the chocolate shell, the egg reveals a creamy, fruity core that will leave you begging for more!
If you're lucky enough to find this egg in your basket, prepare yourself for an eggcellent chocolatey treat. The cream filling and the tangy, sweet mango puree balance out all of that chocolate and add another dimension to a regular old Easter egg. It kind of looks like a giant Cadbury Creme Egg but, in our humble opinion, tastes way better. Happy Easter from everyone here at Scrumdiddlyumptious!
Get the recipe for the Chocolate Raspberry Cream Easter Egg featured in the bonus video.