Easter Egg Chocolate Mousse

This is it. Easter egg inception. It's a mousse, made out of Easter eggs, in an Easter egg, with miniature Easter eggs on top.

20 minutes cook

Serves 2

Hugh Woodward

Ingredients

1Easter egg

200gbroken Easter egg bits

600mldouble cream, split in half

to tasteeggs for decorating

Basically, it's the best thing to do with leftover Easter eggs ever. Just melt that choccy in some cream and whip it real good. Top it with the other detritus of an Easter well spent.

Method

Chop the top off the egg! We use a very hot knife for this (leave it in a bowl of boiling water for a few minutes).

Get the broken Easter eggs in a bowl (use normal chocolate if you ate it all) and heat up half the cream (300ml) until piping hot. Pour it over the chocolate and leave for a few minutes, then come back and fold it all together to make a ganache.

Whip the rest of the cream separately until it reaches the stiff peaks point, then fold that through the ganache.

Pour the resulting mixture into the egg, then top with broken crushed eggs and Easter bits.