White Chocolate Mousse Easter Eggs with Curd Filling
To give credit where credit is due this idea was not my own.
I was inspired by this post but I thought I would improvise a little.
I had just made an Easter Cheesecake for Mr Point Five to take to work so I was kinda over the whole cheesecake thing so I thought to make a white chocolate mousse instead to masquerade as the egg white.
This is the recipe I used.
4 egg yolks
1/4 cup sugar
1 cup thickened cream
1 cup white baking chips
1 1/2 cups whipping cream
Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon coloured. Gradually beat in sugar.Heat 1 cup cream over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream.
I used a serrated bread knife and the tops came off very easily, much to my surprise – I was sure I would lose a few to cracking!
I then piped the mousse into the eggs and flattened the mixture with a spoon to hide the pipe marks. You could easily spoon the mix in as well I reckon.
The curd I made from the original recipe but I had no apricot jam so I used marmalade. So a tablespoon of butter, a tablespoon of jam and a passionfruit worth of pulp with juice. Simmer until butter has melted and cool. I sieved my mix to get rid of the passionfruit seeds and marmalade pith.
Scoop out a hole in the top of the mousse. I had good intentions with a little bowl to put it in on the bench, but I ate it as I went. I feel a little ill now.
Spoon a little of the curd into the mousse hole. Try not to laugh at the wording of Mousse hole.
Easter Egg Dessert Anyone? Snap snap!
Refrigerate until ready to snaffle
These can be pre-made a day or two earlier and would make a gorgeous accompaniment with an afternoon cuppa over Easter. If you have some fancy pants egg-cups and silver spoons, even better 😉
Take a Bakers Dozen in to work with you or spoil the kids’ teachers as an Easter treat. I’m doing both.