A great recipe to help you celebrate Easter. This Easter Chocolate Mousse recipe can be made any time of the year however topping it with the Easter eggs is something that screams EASTER! The kids will love this and so will everyone else. There are not that many ingredients however it can be fiddly to make as are some of the Mousse recipes that I have here. Having said that though, it is well and truly worth the effort. Enjoy!
110 g packet Caramel filled Easter Eggs
200 g dark chocolate
3 eggs, separated
2 tablespoons liqueur (Brandy, Frangelico or Kahlua optional)
2 tablespoons caster sugar
1/2 cup cream
Unwrap chocolate Easter eggs and return to the packet. Place in the freezer for 10 minutes while you prepare the mousse.
To make the mousse, place dark 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.
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.
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.
Chop cold eggs and fold pieces through mousse. Spoon into glasses or dishes and refrigerate for 2 hours, until set and well chilled.
You can use other flavored Easter eggs, such as peppermint
Store in a container in the refridgerator for up to 3 days
homeshop.com.au March 17, 2008