Easter egg mousse

  • 20 mins cooking
  • Makes 12 Item
  • Print


Easter egg mousse
  • 100 gram milk chocolate, broken
  • 2 eggs, separated
  • 1/4 cup caramel top'n' fill
  • 150 millilitre thickened cream
  • 12 medium easter eggs
  • persian fairy floss, to serve


Easter egg mousse
  • 1
    Place chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir 2-3 minutes, until melted. Remove from heat. Stir in combined egg-yolks and caramel. Cool slightly.
  • 2
    In a large bowl, whip cream until soft peaks form. Gently fold chocolate mixture through cream.
  • 3
    In a clean, dry bowl, beat egg-whites until soft peaks form. Lightly fold into chocolate mixture until well combined.
  • 4
    Break tops from easter eggs and sit eggs in eggcups. Fill with mousse and chill overnight until set. Serve sprinkled with Persian fairy floss.


When melting chocolate, make sure the bowl doesn't touch the water as this will overheat it. Also try not to drop any water into it as this will make it "seize".

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