1 minute read
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.