Ingredients Checklist
- 200g dark chocolate, chopped
- 2 eggs
- 2tbsp caster sugar
- 300ml pure cream
- 10 medium hollow Easter eggs
Instructions
- Place chocolate in a microwave safe bowl. Microwave for 1 minute, stir. Continue to microwave for 30 seconds, stir, repeat till chocolate is melted and smooth. Cool.
- Meanwhile, trim the tops off the eggs.
- Beat the eggs and sugar with an electric beater till pale and thick, gently fold melted chocolate through the egg mixture.
- In a separate bowl, whip the cream to stiff peaks. Fold ¾ of the cream into the chocolate mixture.
- Spoon the chocolate mousse into a piping bag fitted with a straight nozzle.
- Pipe the mousse into the Easter eggs and sit in eggcups.
- Pipe remaining cream on top of the mousse and refrigerate for 30 minutes minimum.
- When ready to serve, decorate with chocolate squiggles.
- To make chocolate squiggles melt some chocolate in the microwave, transfer to a small zip lock bag.
- Prepare a deep bowl with cold water and ice cubes.
- Have a plate lined with paper towel ready.
- When ready, snip a corner off the zip lock bag and squeeze chocolate into the ice water.
- Gently lift the chocolate squiggles out of the water and drain on paper towel.
- Decorate the top of the chocolate mousse and serve.
