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
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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.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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