Easter for most, is synonymous with chocolate and who can resist these hard shell, white candy chocolate Easter eggs, better yet…. filled with chocolate mousse?! So if you are looking for a quick and easy Easter recipe or just any dessert, these chocolate mousse filled Easter eggs only use three ingredients.
TIP: Because the mousse needs to set overnight be sure to start the preparations the day before.
Chocolate Mousse Filled Easter Eggs
AuthorKari
Ingredients
6 White Chocolate Eggs
500 ml Cream
2 Slabs of Dark Chocolate (broken into pieces)
2 tsp Vanilla Essence
Method
1Put the cream, chocolate and vanilla essence into a saucepan on a medium heat.
2Stir the mixture until the chocolate has melted into the cream.
3Turn the heat up until the mixture just about boils (but take it off the heat before it boils)
4Let the mixture cool and pour into a glass bowl and place into the fridge overnight.
5When ready to serve, remove the creamy mixture from the fridge and using electric beaters beat the chocolate cream to stiff peaks.
6Place the mousse into a piping bag and pipe the mousse into the hollow chocolate eggs.
7Enjoy with family and friends.
Ingredients
6 White Chocolate Eggs
500 ml Cream
2 Slabs of Dark Chocolate (broken into pieces)
2 tsp Vanilla Essence
Directions
1Put the cream, chocolate and vanilla essence into a saucepan on a medium heat.
2Stir the mixture until the chocolate has melted into the cream.
3Turn the heat up until the mixture just about boils (but take it off the heat before it boils)
4Let the mixture cool and pour into a glass bowl and place into the fridge overnight.
5When ready to serve, remove the creamy mixture from the fridge and using electric beaters beat the chocolate cream to stiff peaks.
6Place the mousse into a piping bag and pipe the mousse into the hollow chocolate eggs.
7Enjoy with family and friends.
Chocolate Mousse Filled Easter Eggs

If you liked this post you might also want to check out the Easter chocolate cake nest post.

All images and styling by Lauren Kim Food Photography.
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