A Mousse Bouche

Serves: 10

Prep Time: 15 minutes

Cooling Time: 1 hour

Ingredients

1 Cadbury Dairy Milk

Hollow Hunting Easter Eggs

(or one large hollow Easter egg)

1/2 cup (115g) of thickened cream

300g Toblerone’s (2x150g)

2 large eggs (separated)

Optional M&M speckled eggs

1. Pre-chill a glass mixing-bowl 30 minutes before you plan to make the mousse.

2. Carefully cut the hollow chocolate eggs in half lengthways (across the seam), leaving two equal-sized domes.

3. Pour thickened cream into the chilled mixing-bowl. Using an electric mixer, whip until stiff peaks are formed.

4. Place the Toblerone’s in a separate heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly. Alternatively, place the Toblerone’s in a dry, microwave-safe bowl and microwave in 20-second intervals (stirring intermittently until melted).

5. Whilst the melted Toblerone’s are still hot, add in the egg yolk (one at a time), mixing well after each addition with a metal spoon.

6. Slowly fold the whipped cream into the Toblerone mixture using a metal spoon.

7. After cleaning the glass bowl, add the egg whites. Using an electric mixer, beat the egg whites until soft peaks form.

8. Add the egg-whites to the Toblerone mixture in three batches. Using a plastic spatula or large metal spoon, gently fold (do not stir) the egg whites through the mixture after each addition.

9. Refrigerate the Toblerone mixture for approximately 30 minutes – 1 hour.

10. Using a teaspoon, gently distribute the mousse between the hollow chocolate eggs.

11. Garnish as deemed appropriate, including with grated chocolate and M&M's speckled eggs.