We are all in the mood for Easter right now, with creative ideas involving eggs everywhere. The perfect way to entertain kids or adults, if like me you are into DIY!
With the new Bataille Food #22 (French culinary challenge) launched by Adeline from the blog Cook’n Blog, we had to create an Easter recipe involving a farm animal and a seasonal product. I liked the idea straight away, and I can’t wait to see the other beautiful and creative recipes that my blogger friends will prepare for the challenge!
Good news, Adeline said that chocolate was a seasonal ingredient – of course! The perfect occasion to share my favorite dark chocolate mousse recipe with you. Super easy, for every occasion, a success every time.
But today my chocolate mousse is a bit special and in mini size since I used it to fill some eggshells, that I accompany with some delicious cinnamon fingers!
Depending on where you live, you might have noticed something special with the colors of the eggshells. Yes, in Sweden, the eggs are white while in France most are brown. Funny thing, I found the white color super strange in my beginnings in Sweden five years ago and now it’s the over way around, I’m not used to the brown eggs anymore (this is call integration I guess!). The color doesn’t matter for the recipe of course, but if you really want, you can still paint your eggs in order to obtain the desired color!
I wish you all a Happy Easter with lots of joy in family and/or with friends, good food and creative ideas!
- 4.4 oz (125g) dark chocolate
- 1 tbsp unsalted butter
- 4 large eggs
- 1 pinch of salt
- 1 shot espresso (optional)
- 2 oz chocolate (55g) for the eggshells
- 1 tbsp liquid cream
- 3 slices of white bread
- 1 tbsp unsalted butter
- ½ tsp cinnamon
- For the eggshells: empty the eggs first, by gently tapping each egg around its narrower top with a small pairing knife until the eggs start to crack. Running the knife along the top you want to remove, gently tap to crack the shell. Once you've removed the top piece, smooth the edge to get rid of any small pieces of shell, and then empty the eggs, trying to separate the yolk from the white. Remove the membrane and wash the inside of the egg.
- For the chocolate eggshells: melt 2 oz of chocolate in a bain marie. Add in the liquid cream and stir. Dip ⅓ of the eggshells into the chocolate and let dry a little bit.
- For the mousse: melt the chocolate in a large bowl set over a bain marie under low heat. Add the butter and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly.
- Whisk the egg yolks in a bowl and gently stir in the chocolate and butter, then add the coffee.
- Whisk the egg whites with the pinch of salt until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until combined.
- Fill the eggshells with the chocolate mousse and refrigate for a couple of hours or overnight. Before serving, top with some sprinkles if you want.
- For the cinnamon fingers: remove the edges of each slice. Toast both sides of the white bread with butter in a pan. Sprinkle some cinnamon on both sides then cut some fingers, about 0.5 inch each. Serve with the chocolate mousses.