Giant Chocolate Easter Egg Filled With Mango Cream
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 cheese filling and some delicious mango puree hidden inside. So what are you waiting for? Hop to it!
For the chocolate egg:
- giant chocolate Easter egg mold
- rabbit outline on paper
- 7 oz white chocolate, melted
- 24 oz dark chocolate, melted
For the cream:
- 28 oz cream cheese
- ¾ cup powdered sugar
- 1 tbsp vanilla extract
- juice of ½ lemon
- 1¼ cups heavy cream
- 4 tsp unflavored gelatin powder (optional)
For the fruit filling:
- 2 mangoes
- juice of ½ lemon
1. Cut a rabbit out of a piece of paper and place it in one half of the Easter egg mold. Then place the other half of the egg mold on top.
2. Melt the white chocolate, pour it into a small squeeze bottle, and use it to color in the rabbit. Then let the chocolate rabbit set at room temperature.
3. Now melt the dark chocolate and pour about half of it over the white rabbit in the egg mold.
4. Swivel the mold back and forth in order to distribute the melted chocolate evenly all over the mold.
5. Place the egg half on a cooling rack with the opening facing down. If the edges aren't smooth, straighten them after about 5 minutes with a spoon.
6. Once the chocolate egg has set, remove it from the mold and place it carefully on top of a small bowl. If you want a white rabbit on both sides of the egg, repeat the process for the other half. Alternatively, you can just fill the other half with melted dark chocolate. This saves a lot of time because you can make both halves of the egg at the same time.
7. While you wait for the chocolate to set, prepare the fruit filling. Peel and cut the mangoes into small chunks, add the lemon juice, and use an immersion blender to make a smooth puree. Line two bowls that fit easily into the egg halves and are the same size with plastic wrap, pour the puree into the two bowls, and freeze for about an hour.
8. Mix all the ingredients for the cream in a bowl and spoon the mixture into both egg halves.
9. Remove the frozen mango purees from their bowls and carefully press each portion into the middle of each egg half.
10. Spread some melted chocolate on the edges of the egg halves.
11. Now carefully glue the egg halves together and wait until the chocolate has set.
12. This Easter egg looks really impressive even when you perch it 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, be prepared for one eggcellent chocolaty 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.