Cream Cheese Crème Eggs

• In a double boiler set up (where you place 1 inch of water in a saucepan and place a glass or metal bowl over the rim of the saucepan) or in a microwave safe cup, melt the chocolate and coconut oil together. If using a microwave, stop every 30 seconds to stir it and stop just when it can be stirred smooth (overheating can cause the chocolate to seize which ruins it).
• Once melted, using a pastry brush, a clean food safe paintbrush, or just a spoon, brush the melted milk or dark chocolate in a semi-thin layer over the bottom and up the sides of each mold cavity. Pop into the freezer to let it set up.
  
• Meanwhile, in a small bowl, mix together the cream cheese, butter, powdered sweetener, cream, vanilla, and salt.
• Scoop about 2 tablespoons of the white filling into another small bowl. Add enough yellow food coloring or turmeric powder (keep in mind the turmeric can affect flavor) until a bright yolky yellow color results.
• Fill one piping bag or a zippy bag with the white filling and another with the yellow. Snip the tip of the piping bag or one corner of the zippy bag to pipe.
• Once the chocolate shells have hardened, remove from the freezer.
• Pip the white filling on the bottom and up the sides of each shell, leaving a "hole" in the middle of the filling.
  
• Fill the hold in the middle of the white filling with the yellow filling.
  
• Using a flat edge spatula, spread some of the melted milk or dark chocolate over the top of each shell to seal in the filling.
  
• Pop in the freezer until chocolate has set, about 15 minutes.
• Once the chocolate has set, remove from the freezer. Carefully pop each half egg out of the mold.

Optional Decorating

• Place the eggs flat side down on a sheet of parchment paper.
• In a double boiler set up or a microwave safe cup, melt the white chocolate chips. If using a microwave, stop every 30 seconds to stir it and stop just when it can be stirred smooth (overheating can cause the chocolate to seize which ruins it).
• Split the melted white chocolate into separate bowls, one for each color you are doing.
• Color with a couple drops of oil based food coloring (oil based MUST be used here lest the chocolate seize).
• Scoop each color into piping bags or small zippy bags. Snip the tip (or corner if using a zippy bag).
• Pipe the white chocolate over the shells however you like. Sprinkle with colored sweetener before the white chocolate harden.