Musely
My order
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Easter Creamy Chocolate Mousse Eggs

posted in Food & Drink
02/21/2015
  • what you need
    350g CADBURY Milk Chocolate Melts
    6 balloons

    250ml PHILADELPHIA Cream For Desserts, a double cream alternative
    250g CADBURY White Chocolate Melts
    2 egg whites
    2 tablespoons caster sugar
    Yellow liquid food colouring

  • MELT half the milk chocolate in a bowl over simmering water. Remove from the heat add the remaining chocolate and stir until smooth.
    PARTLY inflate 6 balloons to the size of a small orange. Lower just the bottom section of a balloon into the melted milk chocolate to coat then place on a paper lined tray to set. Repeat with remaining balloons. Refrigerate overnight. When milk chocolate has set, pop, remove and discard balloons. Place a chocolate cup on each serving plate.

  • COMBINE the PHILLY with the white chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from the heat and allow to cool.
    BEAT the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold through the chocolate mixture. Colour 1 cup of the mixture yellow.
    DIVIDE the white mousse mixture between chocolate cups. Top each with a spoonful of yellow mousse mixture to resemble an egg yolk. Refrigerate for at least 30 minutes before serving.
    TIP: By refrigerating chocolate coated balloons overnight,

Comments

0
See all comments

Related Tips

318 Followers