I exercised incredible self restraint this year and not bought any Easter candy. I won’t say no though if Alex surprises me with an Easter egg this year! Last year I went to Willie’s Easter Egg Factory so I’ve taken a note from his book and tried making my own chocolate.
I love the cheesecake chocolates at Hotel Chocolat so I created my own homemade version. I used freeze dried strawberries to make an intensely fruity cheesecake filling. I found these cute Easter bunny molds at Lakeland and also used a rose mold I already had.
I wrapped the Easter bunnies in foil wrappers and I put the rose chocolates in mini cupcake wrappers. I liked this idea since it keeps fingers from getting chocolatey.
The chocolates need to be kept in the refrigerator or freezer to keep the cream cheese cold. Serve as petit fours after Easter dinner or brunch to your guests!
Strawberry Cheesecake Easter Bunnies
An American Cupcake in London original (makes about 20 chocolates)
40g full fat cream cheese, softened
10g unsalted butter, softened
100g icing sugar, sifted
1/2 tbs freeze dried strawberries (or to taste)
300g milk chocolate
1. In a medium sized bowl beat the cream cheese and butter for two minutes until creamy. Beat in the icing sugar until combined. Add in the freeze dried strawberries. Place the bowl in the refrigerator until ready to use.
2. Break the milk chocolate into squares. Place 210g into a microwave safe bowl. Microwave for 30 seconds at a time until melted. Don’t let the chocolate get hotter than 45 C. I have a cool thermo spatula that I got as a gift (thanks Shereen!). Once melted stir in the rest of the chocolate squares.
3. Pour the chocolate so it covers the bottom of the mold. Freeze for 30 minutes.
4. Remove from the freezer and fill each mold with the cheesecake filling. Place more melted chocolate on top. Tap the molds on the counter to pop any air bubbles. Freeze for 1 hour.
5. Remove the trays from the freezer and pop chocolates out like ice cubes. Wrap in foil or place in mini cupcake liners.
6. Keep chilled until ready to serve.