Serves: 6 Prep: 10 min Cooking Time: 5 mins Can you believe Easter is almost here? I've been playing with some easter recipes this weekend & thought I'd sneak up a preview for y'all. Unfortunately, we all get those horrid generic eggs from an anonymous someone each easter. I thought this was a cool way to jazz up those generic bad boys and give them a more righteous status. These are simple to make, look fab and in general are just something different from the traditional boring stuff we all generally eat each year. Kids (and big kids alike) will love these eggs. The perfect dessert to an easter feast INGREDIENTS 6 chocolate easter eggs White Filling: 125 ml Bulla Thickened Cream 150 g block cream cheese ¼ cup pure icing sugar (add more if you like it sweet) ½ tsp fresh squeezed lemon juice 1 tsp vanilla extract Yellow Filling: 1 tbsp apricot jam 1 tbsp orange juice 1 tbsp butter METHOD 1. Using a mixer beat together the cream cheese, icing sugar, lemon juice & vanilla extract for 3-4 minutes on high, until the mixture is pale, smooth and fluffy. 2. In a separate large bowl, whip cold Bulla Thickened Cream to stiff peaks. 3. Gently combine the 2 mixtures with a whisk & place in the fridge until needed. 4. Warm the apricot jam, orange juice & butter in a saucepan over low heat until the butter has melted 5. Pour into a separate bowl and allow to cool slightly before placing into the fridge to cool completely. 6. Cut the tops off the chocolate eggs with a sharp tipped knife (this can be easier when at room temperature & may take a few passes to cut through … just be patient). Reserve the tops for decoration. 7. Spoon the white mixture into the eggs and place back into the fridge to set. 8. Remove a small section of the white mixture with a teaspoon, then spoon in the yellow yolk mix. 9. Serve in an egg cup. 10. Keep tightly wrapped in the fridge for a few days if needs be.