I recently saw a recipe on Pinterest with a dessert served inside an egg shell. Well, my being to total chocoholic that I am, I thought to myself "wouldn't it be great if the shells were made of chocolate too?!" - 'Cause it's a know fact there's NO such thing as "too much chocolate"!
So I set off on a culinary experiment to make it as easy as possible to serve my chocolate mousse inside chocolate egg shells - BUT without the fuss of making the shells from scratch! ;)
This is great as a chocolate-y surprise for Easter Brunch or a yummy dessert all year round (or indulgent breakfast if you're a chocolate-nut like moi)!
Recipe | Easter Chocolate Mousse in Chocolate Egg Shells
Ingredients and Materials:
* Medium, Hollow Easter Eggs
* Egg-shell Cutter or a small serrated knife
* Piping Bag + tip or Zip-lock bag
* Optional: candy sugar eggs
* One Can of Condensed Milk
* 200 ml Double Cream
* 1 Tablespoons of Cocoa Powder (the bitter stuff used for baking, not the stuff with sugar in!)
* 1 tablespoon of Butter
* Pinch of Salt
1) Place your Easter chocolate eggs in the fridge for about 30 minutes to get as cold as possible.
2) Place cold eggs in an egg cup, and using an egg-shell cutter, cut tops of each egg (you could also use a small serrated knife - tried and works OK, just don't press too hard when cutting). Place eggs back in fridge until ready to fill.
3) Make the Brigadeiro Mousse: Place all ingredients into a non-stick saucepan. Stir over a low/medium heat with a wooden spoon until the mixture thickens and bubbles, coming off the bottom of the pan slightly when tilted. Take pan off the heat and stir in the cream until combined. Let the mixture cool at room temp.
4) Place the cooled mousse inside a piping bag fitted with piping tip (or zip-lock bag). Pipe the mixture into each chocolate egg shell, and cool in fridge. Just before serving decorate with sugar candy eggs.