RECIPE 4: CHOCOLATE MOUSSE EASTER EGGS

Ingredients:

                        Mousse

100g white chocolate, finely chopped

15ml butter

2 eggs, separated

125ml cream

6  milk chocolate easter eggs

1 bag of baby easter eggs or small sweets

30g white chocolate

Method:

1. Place chocolate, butter and liqueur in a glass bowl and place over a pot of boiling water. Turn the heat off and allow the chocolate to melt without stirring.
2. Add the egg yolks to the melted chocolate with 80ml of the cream. Allow to cool to room temperature.
3. Whip the cream to soft peak, fold into the cooled mixture, refrigerate to thicken.
4. Whip the egg whites to stiff peak and fold 1/3 into the thickened mousse, then the remaining 2/3.
5. Remove the top of the easter eggs with a sharp knife and reserve. Fill the easter egg with some of the mousse and a few baby easter eggs. Replace the lid of the easter egg and place in the fridge to set.
6. Refrigerate until set.
7. To garnish, melt white chocolate and drizzle over