What better sweet treat to flaunt during Easter than this Easter egg mousse? This festivity showstopper takes only 20 mins from start to finish, and really takes only melting and mixing to be ready for tasting. You might even find some fun out of breaking the tops with the kids!
- 100 g milk chocolate, broken
- 2 eggs, separated
- ¼ cup caramel top'n' fill
- 150 ml thickened cream
- 12 medium easter eggs
- Persian fairy floss, to serve
Place chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir 2-3 mins, until melted. Remove from heat. Stir in combined egg-yolks and caramel. Cool slightly.
In a large bowl, whip cream until soft peaks form. Gently fold chocolate mixture through cream.
In a clean, dry bowl, beat egg-whites until soft peaks form. Lightly fold into chocolate mixture until well combined.
Break tops from easter eggs and sit eggs in eggcups. Fill with mousse and chill overnight until set. Serve sprinkled with Persian fairy floss.
TIP When melting chocolate, make sure the bowl doesn’t touch the water as this will overheat it. Also try not to drop any water into it as this will make it “seize”.