Easter egg mousse in minutes

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How to make Easter egg mousse in minutes

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 0:02
  • Total Time : 0:22

Ingredients

  • 200g dark chocolate, chopped
  • 12 medium hollow chocolate Easter eggs
  • 2 eggs
  • 2 tablespoons caster sugar
  • 300ml thickened cream

Method

  • Step 1 Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds, stirring every 30 seconds, or until melted and smooth. Cool 20 minutes.
  • Step 2 Meanwhile, carefully trim 2cm off tops of Easter eggs (reserve tops for another use).
  • Step 3 Using an electric mixer, beat eggs and sugar in a small bowl until mixture is pale and thick. Gently fold in cooled dark chocolate.
  • Step 4 Whip cream to just-firm peaks. Fold 3/4 of the cream into chocolate mixture.
  • Step 5 Spoon mousse into a piping bag fitted with a 1cm-fluted nozzle. Pipe mousse into Easter eggs. Place remaining cream into a piping bag fitted with a 8mm-fluted nozzle. Pipe cream onto mousse. Refrigerate 30 minutes. Serve.

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