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Easter Mousse Eggs

🎂 🎂 Торты с Любовью в Бутово 🤍 Рецепты десертов Follow
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A show-stopping Easter dessert featuring glazed chocolate mousse eggs with a crunchy core and nuts.

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Method

1

In a bowl, combine very hot milk and chocolate, let it sit for a minute for the chocolate to melt, and whisk together. The temperature should be 60-65°C.

2

Meanwhile, bloom the gelatin in cold water and let it swell for 5-10 minutes. Add the bloomed gelatin to the hot chocolate and dissolve it completely.

3

Whip the heavy cream to soft peaks. Pour the chocolate (cooled to 30-35°C) into the whipped cream and gently fold with a spatula from top to bottom until smooth and well combined.

4

Fill the mold with the mousse, placing the crunchy pearl filling right in the center. Freeze for 5-6 hours or overnight.

5

Melt the chocolate for the glaze, stir in the vegetable oil, and add the nuts.

6

Unmold the frozen eggs, insert a wooden skewer into each, and dip them into the glaze.

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