Easter nests chocolate (Print Version)
# Ingredients:
→ Shells
01 -
200g of dark or milk chocolate for melting
→ Chocolate Mousse
02 -
6 eggs
03 -
200g of dark chocolate
04 -
60g of butter
05 -
60g of granulated sugar
→ For Decoration
06 -
chocolate eggs
# Instructions:
01 -
Melt the chocolate by either using a microwave or a double boiler. Once the chocolate has fully melted, pour it into a bowl. Inflate six small balloons, then place parchment paper on a baking sheet. Spread six small blobs of the melted chocolate onto the paper to create bases. Dip each balloon into the bowl of chocolate, letting the excess drip off, and position each balloon on its base. Let the chocolate set for at least 4 hours, but leaving it overnight is even better.
02 -
Melt the chocolate together with half the butter in a microwave or over a double boiler. Once melted, let it cool down. Cream the remaining butter with the sugar until smooth and fluffy. Separate the eggs, adding the yolks into the creamed butter and sugar mix, then whisk until smooth. Pour in the cooled chocolate and mix again. Whip the egg whites until stiff peaks form. Using a spatula or wooden spoon, gently fold about three-quarters of the egg whites into the chocolate mixture in small portions to keep the whites airy.
03 -
Spoon the mousse into the hardened chocolate bowls. Drizzle the remaining melted chocolate on top, making a swirl pattern. Chill for roughly 4 hours. Just before serving, place some chocolate eggs on top for a festive touch.