Spring has sprung and so has Easter! If the bank holiday weekend has caught you unexpectedly, here’s a simple way to elevate that Sunday pudding and make it eggstra seasonal!
I always prefer to use Tony’s Chocolonely chocolate wherever possible due to their relentless campaign to make the choco industry 100% slave free. That’s why I chose to make my own Easter egg shells using their melted dark chocolate and some simple moulds I found on Amazon!
Chocolate Mousse Egg
Two medium Easter eggs, halved
125g dark chocolate
35g caster sugar
1.Separate the eggs and whisk the egg yolks until doubled in size
2.Melt the dark chocolate with the butter and set aside
3.Whip the cream to stiff peaks
4.Whisk the egg whites and sugar to stiff peaks
5.Fold the egg yolks into the cream, a maximum of ten times to keep in as much air as possible (don’t worry if a few streaks show)
6.Add in the melted chocolate with the same technique
7.Add 1/3 off the egg white mixture and fold to loosen the mix, then add the remainder and fold until everything is combined, careful to retain the air
8.Spoon the chocolate mousse mixture into the Easter egg halve, smooth over with a spatula and sprinkle a little cocoa powder over the top
9.Decorate with anything else you wish to add, then leave in the fridge for two hours to set
10 Enjoy! You deserve it.
If you’re pushed for time over the hectic bank hol then you can use any Easter egg shell you like, but when the dust settles do take a moment to explore Tony’s Chocolonely’s inspiring message, top notch choco, and incredible story of how their brand came to be…
Have a very Happy Easter whatever you may be doing, I’ll be back soon with some spring-splorations and seasonal snacks!
Sooz Chef xo