Cheesecakes & Chilled Desserts
Creamy Chocolate Mousse Eggs
Prep time
30 minutes
Cooking time
10 minutes
Serves
6
Skill Level
Get the whole family involved in making their own Easter chocolate creamy mousse eggs ahead of the Easter break!
what you need
350g CADBURY Milk Chocolate Melts
6 balloons
250ml PHILADELPHIA Cream For Desserts, a double cream alternative
250g CADBURY White Chocolate Melts
2 egg whites
2 tablespoons caster sugar
Yellow liquid food colouring
make it
- MELT half the milk chocolate in a bowl over simmering water. Remove from the heat add the remaining chocolate and stir until smooth.
- PARTLY inflate 6 balloons to the size of a small orange. Lower just the bottom section of a balloon into the melted milk chocolate to coat then place on a paper lined tray to set. Repeat with remaining balloons. Refrigerate overnight. When milk chocolate has set, pop, remove and discard balloons. Place a chocolate cup on each serving plate.
- COMBINE the PHILLY with the white chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from the heat and allow to cool.
- BEAT the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold through the chocolate mixture. Colour 1 cup of the mixture yellow.
- DIVIDE the white mousse mixture between chocolate cups. Top each with a spoonful of yellow mousse mixture to resemble an egg yolk. Refrigerate for at least 30 minutes before serving.
TIP: By refrigerating chocolate coated balloons overnight, upon coming back to room temperature the balloons will begin to pull away from the chocolate making removal much easier!
