There was a wild and furious internet moment of chocolate eggs filled with cheesecake and then Biscoff. Loved the concept, not so much the cheesecake filling, so I have swapped it out for a Biscoff ganache. Given the richness, I have suggested each half eggshell to serve 2. You could also fill smaller hunting-sized Easter eggs for individual serves.
1 medium-sized Easter egg, gently halved
½ cup white chocolate
½ cup thickened cream
½ cup Biscoff spread
½ cup dulce de leche
2 Biscoff biscuits, crushed to a crumb
2 Biscoff biscuits to serve
1. Chop the white chocolate into small pieces and place into a bowl.
2. To a small saucepan, add the cream and place over medium heat. Heat the cream but do not let it boil, if you do it will split the chocolate. It should only just be beginning to bubble around the edges of the saucepan. Immediately remove and pour over the chocolate. Let sit for 5 minutes, uncovered.
3. Vigorously stir with a spoon – it may seem like it's not coming together, but it will. Once smooth and glossy, add the Biscoff spread, a few spoonfuls at a time, and mix until incorporated.
4. Scoop the ganache into the Easter egg halves then place in the fridge for 20 minutes to firm up.
5. When ready to serve, bring the eggs to room temperature. Add a scoop of dulce de leche to each egg, sprinkle over some crushed Biscoff, top with a Biscoff biscuit and serve.