A delicious Easter dessert with a difference – turn your Easter eggs into gorgeous chocolate mousse cups! A great way to use up spare chocolate eggs, broken egg pieces and even small chocolate Easter treats.
It's an easy recipe you can even get the children involved in too – there's no baking involved!
- A medium sized whole Easter egg
- 150g Milk or dark Easter egg chocolate, broken into pieces
- 6 egg whites
- 2tbsp golden caster sugar
Small chocolate eggs, bunnies, mini marshmallows or other little Easter treats.
- Melt the broken Easter egg chocolate in the microwave in 20 second increments until just melted and stir well.
- Whisk the egg whites into soft peaks with an electric mixer, sprinkle over the sugar and whisk again until stiff peaks form when you lift out the whisk.
- Add a large tablespoon of the egg white into the melted chocolate and mix vigorously together so the chocolate doesn’t have time to cool, then carefully fold in the remaining egg whites using a large metal spoon.
- Break the whole Easter egg in half, so you end up with a top and a bottom, and place each half into a small bowl or cup, so it can stand upright.
- Spoon or pipe the mixture into your Easter egg halves and place in the fridge for 2-3 hours to set. Serve each with a topping of small Easter treats, small chocolate eggs, chocolate bunnies or sprinkle with chocolate curls.
Visit our recipe section on our blog for more easy chocolate recipes using Lily O'Brien's chocolate