Need an edible spring craft? Have fun with the kids creating these luscious treats.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring, until smooth. Spoon 1 tsp chocolate into each well of paper-lined 12-count mini muffin tin. Using pastry brush, spread chocolate up side of each cup. Refrigerate until firm, about 10 minutes. Set aside remaining chocolate.
Meanwhile, using paring knife, halve vanilla bean lengthwise (if using). Scrape out seeds; save pod for another use. In bowl, beat cream cheese until smooth. Beat in butter, vanilla, vanilla seeds (if using) and salt until combined. Gradually beat in icing sugar, occasionally scraping down side of bowl, until combined.
Remove heaping 3 tbsp of the cream cheese mixture to separate bowl; tint using yellow and red liquid food colouring. Set aside remaining mixture; cover with damp towel to prevent drying out.
Spoon tinted mixture into piping bag fitted with small plain tip; pipe blueberry-size mound into each cup. Freeze until firm, 5 to 7 minutes. Spoon reserved cream cheese mixture into piping bag; pipe over tinted mounds, leaving 1/8-inch headspace and smoothing tops. Freeze until firm, 5 to 7 minutes.
Top each cup with remaining chocolate. Spread to edge; smooth tops. Refrigerate until firm, about 30 minutes. Peel paper from cups and serve at room temperature. (Make ahead: Refrigerate in airtight container for up to 1 week. Let stand at room temperature for 10 minutes before serving.)
Makes 12 pieces.
Nutritional facts Per piece: about
- Fibre 2 g
- Sodium 51 mg
- Sugars 14 g
- Protein 2 g
- Calories 174
- Total fat 11 g
- Potassium 127 mg
- Cholesterol 11 mg
- Saturated fat 6 g
- Total carbohydrate 18 g
- Iron 14
- Calcium 2
- Vitamin A 4