It's okay if you don't like eating real eggs because this recipe requires no eggs. The shells are made of chocolate with cheesecake fillings inside and passionfruit pulp as yolk.
6-8 hollow chocolate easter egg shells
150g (about 5oz) cream cheese, softened
30g (about 1/4 cup) icing sugar (confectioners' sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
125ml (about 1/2 cup) thickened/heavy whipping cream
For the yolk:
*recipe makes 6-8 regular size eggs
Preparing Egg Shells
Carefully remove the tops of the chocolate eggs. Keep them chilled in the fridge while you prepare the cheesecake filling.
Making Cheesecake Filling
Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes. Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (don't over whip).
Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
Making Passionfruit Sauce
Strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter. Gently heat on low, whisk until the butter melts and the mixture is smooth.
Remove from the heat and allow to cool. Place in the fridge and chill until it thickens slightly.
Remove eggs from the fridge about 10 minutes before serving. Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container.