It's a sweet treat that is the perfect dessert for the whole family after your Sunday lunch. Makes 6-8
Ingredients:
For the dark mousse:
200g dark chocolate
80g butter
2 eggs
45ml castor sugar
250ml cream, whipped
For the white chocolate
200g white chocolate, chopped
60ml cream
2 eggs
45ml castor sugar
190ml cream, whipped
large Easter eggs for serving
Method:
For the dark mousse:
Combine the chocolate and butter in a bowl and microwave on a low setting for 1-2 minutes until melted and smooth.
Set aside to cool.
Beat the eggs and castor sugar until very thick and pale and doubled in volume.
Beat in the cooled chocolate. Fold in the whipped cream.
For the white mousse:
Combine the chocolate and the cream in a bowl and microwave on a low setting for 1-2 minutes until melted and smooth. Set aside to cool.
Beat the eggs and castor sugar until very thick and pale and doubled in volume. Beat in the cooled chocolate and fold in the whipped cream.
To make the Easter Eggs:
With a hot knife, cut the Easter eggs in half lengthwise where they are joined together.
Place them in a roasting pan lined with a clean tea towel to stabilise them and keep them from moving.
Spoon in the dark mousse to fill the egg halfway. Place in the freezer for 10-15 minutes to firm, then top with the white mousse.
Refrigerate for a few hours or overnight to set. Decorate with mini eggs if desired.