Easter Chocolate Mousse

jiayan1412

Number of servings: 6-8
Preparation 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