Chocolate Easter Eggs with Cheesecake Filling

8 Hollow Chocolate Eggs (approx. 3 inches tall, store bought or homemade - see directions)

For the "Egg White"

5 oz. Cream Cheese, softened

1/4 cup powdered Sugar

1 tablespoon Vanilla Sugar or 1/2 teaspoon pure Vanilla Extract

1/2 cup Cool Whip, refrigerated

1/2 teaspoon Lemon Juice

For the "Yolk"

2 tablespoon B & R Farms Fresh Apricot Puree or Apricot Juice

1 tablespoon B & R Farms Apricot Topping

1 tablespoon Butter

Directions

Remove all wrapping from hollow chocolate eggs. We suggest using disposable gloves to avoid leaving fingerprints on the outside of the eggs. With a warm knife, carefully remove the tops of the chocolate eggs. It doesn't have to be perfect. Keep the eggs in the refrigerator until ready to be filled.

If you can't find hollow chocolate eggs, you can make your own using balloons. This takes a bit more effort: line a cookie sheet with parchment paper. Melt or temper chocolate (about 6 oz.). Allow the chocolate to cool for few minutes so it doesn't feel hot when you touch it. Dip air filled balloon into the chocolate by holding it by its knot at an angle. Dip to the level you'd like. Tilt the angle the other way and dip again. To create a smooth coat, simply turn the balloon around slowly in the melted chocolate. Pour 1/2 teaspoon of the melted chocolate onto the cookie sheet. make a small circle. Place the dipped balloon onto the circle. Refrigerate balloons for about 30 minutes. To remove the balloon from chocolate, stick a pin or needle at the top and allow the air to expel slowly. Then "peel" the balloon out from the chocolate eggs.

In a small saucepan heat the Apricot Puree, Apricot Topping and butter on low heat until the mixture is smooth. Place in the refrigerator. The sauce will thicken slightly.

Meanwhile, in a bowl beat the cream cheese, sugar, vanilla sugar or extract and lemon juice until the mixture is smooth for few minutes. Using a whisk, gently fold in cool whip or whipped cream until combined. Fill the pastry bag with the cheesecake mixture and using a large tip, pipe some of the filling into each egg, just below the top. Leave a small depression for the yolk, or scoop out a hole using a back of the small spoon. Fill the hole with some chilled sauce. Place the eggs in an empty egg carton and return to the fridge to chill for at least 30 minutes.