White Hot Chocolate Easter Eggs


  • 1 Sachet Enrista White Hot Chocolate
  • 340 Gram of White Chocolate
  • 1 package (85g) cream cheese, cubed
  • 1 teaspoon water
  • 1/2 teaspoon vanilla extract
  • Coloured sprinkles, coloured sugar


In a microwave-safe bowl, melt the Enrista White Hot Chocolate and White Chocolate at 50% power. Add the cream cheese, water and vanilla; stir until blended. Chill for 1 hour or until easy to handle. Quickly shape into 1-1/4-in. eggs. Roll in sprinkles, colored sugar. Store in an airtight container in the refrigerator. Yield: About 4 dozen