WHITE CHOC MOUSSE FILLED EASTER EGGS
- 12 empty chocolate eggs (in the size of a normal egg)
- 100 g white chocolate
- 2 egg whites
- 50 g sugar
- 150 ml double cream
- 40 ml milk
- 1 handful of small mint leaves
In a bowl, whip the egg whites with sugar until they form firm peaks. Melt the chocolate. Add milk and set aside. Fold the egg whites into the chocolate mix. In another bowl, whip double cream till soft peak stage and again fold gently into the chocolate mix.
Put in the fridge for at least 3 hours.
Cut the tops off the chocolate eggs. Pipe each egg with the white chocolate mousse. To serve, decorate with a blueberry and mint.
Recipe posted by: Nikki-Lee Betts
Photo: Nicky Bester
Couldn’t find blue berries so used strawberries. Also put a small piece on the inside and then put in the mousse. Considering have never melted chocolate before or made mousse, this was an easy recipe.
Lekker geproe! Het Lindt wit sjokolade gebruik. En die arbei het die soetigheid gebreek.