Easter Chocolate Mousse
Number of servings: 6-8Preparation time (in minutes): 20 | Chilling: 2 hours
Procedure
1. Unwrap eggs and return to packet. Place in the freezer for 10 minutes while you prepare the mousse.
2. To make mousse, place chocolate in a heatproof bowl over simmering water and stir with a metal spoon until smooth (or microwave on defrost in 30-second bursts). Remove bowl from heat and cool slightly.
3. Add egg yolks and liqueur and stir until smooth. In a clean bowl, beat egg whites until soft peaks form. Slowly add sugar and beat until stiff and glossy.
4. Stir a little of the egg whites into the chocolate mixture until combined. Add remaining egg whites and fold through gently. Add cream to empty egg-white bowl and beat until thick. Fold into chocolate mixture.
5. Chop cold eggs and fold pieces through mousse. Spoon into glasses or dishes and refrigerate for 2 hours, until set and well chilled.
Tip
You can use other flavoured Easter eggs, such as peppermint
Ingredients
110g pkt Caramel filled Easter Eggs
200g dark chocolate
3 eggs, separated
2 tbs liqueur (Brandy, Frangelico or Kahlua optional)
2 tbs caster sugar
½ cup cream
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