Easter egg chocolate mousse
To celebrate Easter, we suggest you this recipe to make Easter egg chocolate mousse. Enjoy with your family!
1. Break three quarters of the shells delicately from the top, keep the empty shells to pour the chocolate mousse. Rinse thoroughly and drain on paper towels. Separate the egg whites from yolks and refrigerate the whites.
2. Melt 50 g of chocolate with 1 tablespoon of water and stir until smooth. Dip the edges of the shells in it and place them in egg cups. Let the chocolate harden.
3. Break the remaining chocolate into pieces. Melt it in a double boiler, stirring occasionally. Pour the melted chocolate into a bowl and stir in the egg yolks.
4. Whip the cream and sprinkle with icing sugar. When it starts whipping, gently fold it into the melted chocolate. Beat the egg whites until very stiff with a pinch of salt, then add them delicately to the preparation.
5. Divide the mousse into the eggshells. Refrigerate for at least 2 hours. Serve the chocolate eggs with candied orange peel.
Photo credit: Sucré Salé
