Here your bog-standard Easter egg has been upscaled with a hefty dose of mascarpone, dulce de leche and sea salt. A five minute salve for all your creme egg needs and not as sickly sweet as the original can be. Filled eggs can be stored covered in the fridge for two days.
6 x 17g-20g hollow milk or dark chocolate Easter eggs (often referred to as hunting eggs)
¼ cup quality dulce de leche
sea salt flakes (optional)
1. Carefully remove the top off each Easter egg – hold the base of the egg in one hand to keep it steady, pierce the side of it with a knife, then gently cut through. If the chocolate cracks or crumbles, try with a different knife (serrated or straight blade).
2. Using a teaspoon, gently fill the eggs to just below the rim with mascarpone. Pop in the fridge for 15 minutes, uncovered, for the mascarpone to firm up slightly.
3. Remove and gently top the mascarpone inside each egg with half a teaspoon (or to taste) of dulce de leche. Sprinkle with salt (if using) and serve.
Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.