Dulce de leche creme eggs

DIY creme eggs filled with caramel and mascarpone.
DIY creme eggs filled with caramel and mascarpone. Photo: Katrina Meynink
Difficulty
Easy
Dietary
Gluten-free

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.

Ingredients

6 x 17g-20g hollow milk or dark chocolate Easter eggs (often referred to as hunting eggs)

250g mascarpone

¼ cup quality dulce de leche

sea salt flakes (optional)

Method

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.

If you like this easy recipe try Katrina's Easter egg chocolate bark and rocky road.

Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.

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