Making low-carb Easter eggs with cheesecake filling

Soak the gelatin leaves in cold water for at least 5 minutes. Put a saucepan with a layer of water (5 cm) on medium-high heat. Next, place a heatproof dish on top of this with 100 grams of chocolate. Make sure the dish does not touch the water. Melt the chocolate using the au-bain-marie method. Once the chocolate is melted, add the remaining chocolate. Then stir this until it is all melted. Then you spread 2 tsp of melted chocolate in each Easter egg mold. Spread the chocolate out with a brush. FInally, put the molds in the refrigerator until the chocolate has become hard. Save the remaining chocolate for later.

Take a mixing bowl and beat the mascarpone, cream cheese and whipping cream until fluffy. Add the Steviala drops New York cheesecake to taste. Start at 20 and taste your cheesecake filling. Add a few more drops as desired. Next, heat 20 ml of water and take the gelatin out of the cold water. Then melt the gelatin in the heated 20 ml water while stirring. When the gelatin is completely dissolved, add this to the mascarpone and creame cheese mix. After that, also add the chocolate chips. Take the Easter eggs out of the refrigerator and divide the cheesecake filling into the Easter eggs. Then put this back in the refrigerator for about 30 minutes.

After 30 minutes, heat another saucepan with a layer of water. Reheat your bowl of chocolate until melted. Remove the low-carbohydrate Easter eggs from the refrigerator. Spread the melted chocolate over the top of your Easter eggs. Then put the low-carbohydrate Easter eggs with cheesecake filling back in the refrigerator for at least 30 minutes.

Finally, you can add another topping to your low-carbohydrate Easter eggs with cheesecake filling. Remove the chocolate Easter eggs from the molds. Then spread the melted chocolate over the eggs with a spoon. Then sprinkle Rainbow sprinkles on top.