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Chocolate Mousse filled Easter Eggs and Cinnamon Fingers

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Easter eggs with chocolate mousse
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 6-8 servings 1x
  • Category: Dessert
  • Cuisine: Plant-based

A lovely recipe DIY to do together with your kids for Easter!

Ingredients

Scale

For the chocolate decoration on the eggshells:

  • 2 oz chocolate (55g) for the eggshells
  • 1 Tablespoon liquid cream

For the chocolate mousse:

  • 4.4 oz (125g) dark chocolate
  • 1 Tablespoon unsalted butter
  • 4 large eggs
  • 1 pinch of salt
  • 1 shot espresso (optional)

For the cinnamon fingers:

  • 3 slices of white bread
  • 1 Tablespoon unsalted butter
  • 1/2 teaspoon cinnamon

Instructions

  1. 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.
  2. For the chocolate eggshells: melt 2 oz of chocolate in a bain marie. Add in the liquid cream and stir. Dip 1/3 of the eggshells into the chocolate and let dry a little bit.
  3. 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.
  4. Whisk the egg yolks in a bowl and gently stir in the chocolate and butter, then add the coffee.
  5. 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.
  6. 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.
  7. 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.

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