Chocolate Easter Egg Filled with Chocolate Caramel Mousse


Just in time for Easter! This chocolate Easter egg filled with chocolate and caramel mousse is so delicious and creamy – a real holiday dessert! This recipe will make a chocolate egg which is 4 ½ in. (115mm) high and 3 in. (75mm) wide at its widest point. To shape the egg I used a really cheap, plastic egg mold that I bought from eBay. Here is the chocolate Easter egg filled with chocolate and caramel mousse recipe:

Chocolate Easter Egg Filled with Chocolate Caramel Mousse

Servings 1 big egg 

Ingredients:

For the Salted Chocolate Egg:

  • 80 grams cacao butter
  • 50 grams coconut sugar (blend it in order to get a finer texture)
  • 50 grams cacao powder
  • generous pinches of pink Himalayan salt

For the Salted Caramel Center:

  • 1 cup pitted dates (around 8 to 10)
  • 1 tablespoon coconut oil
  • 60 ml water
  • ½ teaspoon vanilla extract
  • 2 tablespoons maple (or coconut) syrup
  • A pinch of pink Himalayan salt

For the Dark Chocolate Mousse:

  • Cream from the top 1 can of coconut milk, full fat (place it in the fridge and leave it overnight) –you will need roughly 130 to 150 grams.
  • 1 to 2 tablespoons maple syrup
  • 4 large tablespoons cacao powder
  • 20 grams raw chocolate, melted
  • 1 tablespoon coconut oil

 

Instructions:

To make the Salted Chocolate Easter Egg:

  • Melt the cacao butter over a bain-marie – but not for long – remove when is just melted and cool down slightly. Gently stir the sugar into the mix until combined.
  • Combine the cacao powder into the mix until a smooth, creamy chocolatey batter is created.
  • Put the salt and combine. You can taste and place more of both ingredients if you like.
  • With a pastry brush, brush a layer of the chocolate over the egg mold, and put in the fridge for 10 to harden slightly before applying another coat. You will need 3 to 4 coats to reach the wanted thickness.
  • Put in the fridge to harden completely. In the meantime, make the chocolate and caramel mousse fillings.
  • If you use a clear mold, you can remove the egg from it when the egg no longer looks like it is stuck to the bottom of the mold.
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To make the Salted Caramel Center:

  • Put all of the ingredients into a blender and mix until smooth and creamy.
  • Next, fill 1/2 of the egg with the caramel and put in the fridge for around 5 to 10 minutes in order to harden slightly.

To make the Dark Chocolate Mousse:

  • Scoop the cream from the top of the coconut milk can into the blender, ensuring not to get some of the liquid in.
  • Place the rest of the ingredients and mix until you get a silky smooth mousse.
  • Then, fill the other ½ of the egg with the mousse and put in the fridge to set for around 5 to 10 minutes.

To assemble the egg:

  • With the remaining chocolate from the shell, gently brush a little amount round the edge of one of the shells, and carefully apply the other half of the egg on top, pressing slightly to ensure they are stuck together.
  • Finally, return the Easter egg to the refrigerator to harden for around 5 to 10 minutes before serving.

 

Enjoy!

Happy Easter!

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