Lemon Cheesecake Cream Filled Milk Chocolate Eggs

Using a small, warmed knife, carefully cut the tops off the chocolate eggs, making sure the opening is big enough to fit a small spoon in. Place cut eggs in egg cups or an empty egg carton and put in the refrigerator whilst you prepare the filling.

Place cream cheese in a mixing bowl and beat with electric beaters until smooth. Add sifted icing sugar and lemon juice and beat on low to start with, increase speed to medium and beat until fully combined and smooth. Whip cream in a separate bowl until medium-firm peaks form. Gently fold cream in to cream cheese mix. Carefully spoon or pipe the mixture into the prepared chocolate eggs until the filling almost reaches the top, leaving a gap about half a centimetre deep. Return to refrigerator for one hour, to allow the filling to set a little.

When filling has set, carefully scoop out a spoonful of filling from the centre of each egg and fill with a tablespoon of lemon curd.

Dulce de Leche Filled Dark Chocolate Eggs 

Using a small, warmed knife, carefully cut the tops off the chocolate eggs, making a gap big enough to put a spoon in, then place in an empty egg carton and refrigerate whilst you prepare the filling.

To make dulce de leche, preheat oven to 220C. Pour the condensed milk into an ovenproof dish and cover tightly with foil. Place dish into a deep baking pan and fill pan with hot water until the level is about halfway up the side of the dish. Place in the oven and bake for approximately 1 hour and 30 minutes, until it is a rich golden colour. Check the water level every now and then and top up as necessary. Remove from oven carefully, remove dish from water and allow to cool completely. When cool, whisk to remove any lumps and then carefully spoon or pipe in to prepared chocolate eggs. Sprinkle with a little flaked sea salt just before serving.   

Irish Cream liquor and Chocolate Mousse Filled White Chocolate Eggs

Using a small, warmed knife, carefully cut the tops off the chocolate eggs, making a gap big enough to put a spoon in, then place in an empty egg carton and refrigerate whilst you prepare the filling.

Place chocolate in a heat proof bowl. Place liquor and cream in a saucepan over medium-low heat, bring to almost simmering point, do not allow to boil. Stir gently from time to time, be extra vigilant when heating alcohol as it can catch fire easily. Remove from heat and immediately pour over chocolate, leave for five minutes to allow chocolate to melt. Do not cover bowl as condensation may cause the chocolate to split. Stir to combine and then set aside to cool to room temperature. When mixture has cooled and thickened, beat with an electric beater until light and fluffy. Carefully spoon or pipe in to prepared chocolate eggs and place in the refrigerator to set.