Chocolate Filled Mousse Easter Eggs
07 Apr 2020
4 hollow chocolate Easter eggs
200g dark chocolate, chopped
300ml thickened cream
1. Carefully cut tops of hollow Easter eggs. Put dark chocolate, in a heatproof bowl and place over a saucepan of simmering water. Stir until smooth. Remove from heat and stand for 5 minutes.
2. Beat thickened cream until soft peaks form. Add 1/3 of cream mixture to chocolate and gently stir until combined. Add remaining cream and stir until combined. Spoon into prepared Easter eggs. Serve.
Tip: when melting chocolate, be careful not to overheat or it will become grainy.