Friday, 7 April 2017

Chocolate Mousse Filled Eggs

With Easter just around the corner, it's the perfect time to plan your Easter eggs. However, Easter most definitely doesn't have to be a time for just children. This one is for you! This recipe may take a little more time but you and anyone you may share it with will appreciate it.

Depending on how you would like the shells to look, depends on what chocolate you need to use. I used dark chocolate and white chocolate for mine so I'd get that beautiful marbled effect. Just using milk chocolate works well too as shown in the pictures. For my moulds, I used kinder egg packaging. There are other options, of course - silicon and plastic moulds being the best choice.

With the shell encapsulating this airy and rich chocolate mousse they are more than just an egg. Using coffee in the mousse helps add extra depth to the mousse, leaving you with a fuller flavour. This recipe also calls for dark chocolate, don't be tempted to swap out for milk. The chocolate with the other ingredients turn to a balanced mousse with great levels of sweetness, milk chocolate would upset the balance. Plus it doesn't have a harsh dark flavour anyway.

These certainly aren't just for Easter. For more chocolate recipes and ideas have a look here.

Recipe                                                                                                                (Makes 10 eggs)


Chocolate shells
200g chocolate

Chocolate mousse
50ml black coffee
185g caster sugar
4 egg yolks
135g melted dark chocolate
235ml double cream

  • Start by making the shells. I used the packaging Kinder eggs come in, they're the perfect shape, reusable and (kind of) free. Just make sure they are squeaky clean and dry before starting.
  • Melt 150g of your chocolate of choice. Once melted stir in the remaining 50g, letting the natural heat melt the chocolate.
  • Let the chocolate start to cool, you're looking for it to start to lose its shine and begin to thicken.
  • Spoon the chocolate into each mould till they're half full. Swill the mould around to cover all the sides. Leave it to stand before repeating twice more. 
  • Hold the mould upside down over a container and let the excess drip out. Scrape the residual chocolate off the flat side before leaving face down on greaseproof paper in the fridge to set. Repeat with all moulds.
  • After 15-20 minutes gently remove from the mould and keep in the fridge.
  • Now for the mousse. Start by whipping the cream till stiff peaks, then store in the fridge.
  • Whisk the egg yolks till they become light and pale. 
  • Boil the coffee and the sugar together. As soon as it boils, slowly add to the egg yolks. Whisk constantly. 
  • Continue to whisk them till they are thick and cold.
  • Add the melted chocolate to the bowl, stirring with the whisk.
  • Lastly, fold in the whipped cream. 
  • Spoon or pour the mousse into the chocolate egg shells and leave in the fridge to set.
  • Once set, heat the rim of one shell very lightly and press against another to form the egg shape. 
  • Wait a few minutes for the chocolate to set before they're ready.
  • These can easily be enjoyed as they are or as part of a more elaborate dessert.


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