Ultimate Chocolate Easter Eggs
3-4large eggs
3-4large eggs
Chocolate Egg Shell
White Chocolate Mousse
Chocolate Egg Shell
  1. Prepare the chocolate eggs by rubbing the inside of the moulds with paper towel dipped in oil.
  2. Temper the chocolate by placing it in a bowl over a double broiler. While continuously stirring the chocolate, bring it to 118F (48C).
  3. Remove the bowl of chocolate from the double broiler and continue to stir until all the chocolate is melted.
  4. 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.
White Chocolate Mousse
  1. 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.
  2. Remove from oven and let cool.
  3. 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.
  4. Pour the mixture through a fine mesh sieve to capture any large pieces of white chocolate. Cool for 15 minutes.
  5. 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.
  6. Pour the mousse into a piping bag and tie the top. Let cool in the refrigerator overnight or for a couple hours.
  1. 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.
  2. Prepare a piping bag with a metal piping tip.
  3. 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!
  4. 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.