Creamy Chocolate Mousse Egg
If you love easter and the huge amount of chocolate it brings, then our Creamy Chocolate Mousse Egg challenge is the perfect activity for you.
Please make sure you have the ingredient ready before the activity starts.
What you need:
350g baking milk chocolate
250ml philadelphia cream for desserts or an alternative cream cheese
225g baking white chocolate
2 egg whites
2 tablespoons caster sugar
Yellow food colouring
MELT half the milk chocolate in a bowl over simmering water. Remove from the heat add the remaining chocolate and stir until smooth.
PARTLY inflate 6 balloons to the size of a small orange. Lower just the bottom section of a balloon into the melted milk chocolate to coat then place on a paper lined tray to set. Repeat with remaining balloons. Refrigerate overnight. When milk chocolate has set, pop, remove and discard balloons. Place a chocolate cup on each serving plate.
COMBINE the PHILLY with the white chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from the heat and allow to cool.
BEAT the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold through the chocolate mixture. Colour 1 cup of the mixture yellow.
DIVIDE the white mousse mixture between chocolate cups. Top each with a spoonful of yellow mousse mixture to resemble an egg yolk. Refrigerate for at least 30 minutes before serving.
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