What’s Easter without a few delicious chocolate eggs? …Yeah, we didn’t want to entertain that idea too long either. This year, we’re going big and making the ultimate chocolate easter eggs. Filled with a delicious white chocolate mousse, and topped with fresh fruit and nuts, this is a chocolate egg that even your most discerning relatives would appreciate.
Here’s what you’ll need:
- 8 oz dark chocolate, or melting chocolate
- Plastic chocolate egg moulds
- 10 oz white chocolate, chopped
- 2 cups whipping cream
- 1 Tbsp granulated sugar
- Raspberries for garnish
- ¼ cup chopped pistachios for garnish
- 3 Tbsp caramel sauce, garnish – optional
Let’s get started!
The key to success for this recipe is to create a strong chocolate egg shell, in which all the delicious filling will reside later. Start by getting the egg molds ready; rub the inside of the molds with a paper towel dipped lightly in oil.
Now temper the chocolate by placing it in a bowl over a double broiler. Continuously stir the chocolate as it melts, and bring it to 118F (48C). Remove the bowl of chocolate from the double broiler and stir until the chocolate is fully melted.
Pour the chocolate into one half of the egg mold, filling it about 2/3 full. Place the other half of the egg mold on top, clasping the two pieces tightly together.
Gently flip and rotate the whole mold to allow the chocolate to fully cover the inside cavity.
Then place the mold into the refrigerator to fully set. Once the egg is set, remove the chocolate from the mold gently, and keep it refrigerated until ready to use.
We’ve got a good filling about this…
Preheat the oven to 260 F and line a tray with parchment paper. Spread the white chocolate on the tray and bake for 10-15 minutes. Stir the chocolate halfway through to make sure that each piece is getting browned evenly. It should turn out slightly crumbly and golden coloured. Remove tray from the oven and let the white chocolate cool.
Heat ¼ cup of the whipping cream until it’s lukewarm and add it to the white chocolate. Stir until the mixture becomes a thick paste. Pour the mixture through a fine mesh sieve to capture any large pieces of white chocolate, and let cool for 15 minutes.
Whip the sugar with the rest of the whipping cream until soft peaks form. Gently fold in the white chocolate mixture and stir gently until no streaks remain. Pour the mousse into a piping bag and tie the top. Let cool in the refrigerator overnight or for a couple of hours.
Now we’re ready to assemble:
Using a small, sharp knife, gently make a couple of small punctures around the top of the egg until the top cracks off. If the hole is too small, you can always widen it by gently snapping off small pieces from the edge. To avoid getting any fingerprints on the egg shells, wear a pair of spiffy plastic gloves.
Prepare an empty piping bag with a metal piping tip. Then cut the tip off the piping bag filled with mousse and place that bag inside of the empty bag with the metal tip – this step makes clean up so much easier! Pipe the mousse into the chocolate shells and fill them halfway.
Add some raspberries and pistachios, then top with another layer of the mousse and more raspberries and pistachios. Finally garnish the eggs with a drizzle of caramel sauce – this step is optional, but really, why would you want it to be?
Serve the eggs immediately, and bask in the warmness of knowing you have served the best Easter dessert there is. Oh, and don’t be surprised if your friends and family invite themselves over for Easter again next year!
If you give this recipe a shot, send us a picture on Instagram @demetres, and check out our other Easter recipes & DIYs here.
| Servings |
large eggs
|
- 8 oz dark chocolate or melting chocolate
- plastic chocolate egg molds using see-through plastic molds help with alignment
- 10 oz white chocolate chopped
- 2 cups Whipping cream
- 1 Tbsp granulated sugar
- raspberries
- 1/4 cup pistachios chopped
- 3 Tbsp caramel sauce optional
Ingredients
Chocolate Egg Shell
White Chocolate Mousse
Garnish
|
|
- Prepare the chocolate eggs by rubbing the inside of the moulds with paper towel dipped in oil.
- Temper the chocolate by placing it in a bowl over a double broiler. While continuously stirring the chocolate, bring it to 118F (48C).
- Remove the bowl of chocolate from the double broiler and continue to stir until all the chocolate is melted.
- Pour chocolate into one half of the egg mold, filling it about 2/3 full. Clasp the 2 halves of the molds together and gently flip them around to allow the chocolate to fully cover the egg mold. Place it in the refrigerator to fully set.
- Preheat oven to 260 F and line a tray with parchment paper. Spread the white chocolate on the tray and bake for 10-15 minutes. Stir the chocolate halfway through to make sure each piece is getting evenly browned. It should be slightly crumbly and golden coloured.
- Remove from oven and let cool.
- Heat ¼ cup of the whipping cream until it's lukewarm and add it to the white chocolate. Stir until the mixture becomes a thick paste.
- Pour the mixture through a fine mesh sieve to capture any large pieces of white chocolate. Cool for 15 minutes.
- Whip the rest of the whipping cream and sugar until soft peaks form. Gently fold in the white chocolate mixture and stir gently until no streaks remain.
- Pour the mousse into a piping bag and tie the top. Let cool in the refrigerator overnight or for a couple hours.
- To crack the tops of the eggs, it’s best to wear plastic gloves to avoid getting fingerprints on the eggs. Using a knife, gently make a couple small punctures around the top of the egg until the top cracks off. If the hole is too small, you can always widen it by gently picking off small pieces from the edge.
- Prepare a piping bag with a metal piping tip.
- Cut the tip from the piping bag with the mousse and place that bag inside of the bag with the metal tip – this makes clean up so much easier!
- Pipe the mousse into the chocolate shells filling them halfway. Add some raspberries and pistachios, and then top with another layer of the mousse and more raspberries and pistachios. You can also garnish them with a drizzle of caramel sauce. Serve immediately.
