Name: Easter egg mousse
Cook time: 20 min
Total time: 20 min
Ingredients: 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

Ingredients

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

Method

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”.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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