4 Ingredient Chocolate Mousse Creme Egg Filled Easter Eggs!
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 5 minutes
- 12 chocolate Easter eggs
- 100g/3.5ozs. white chocolate
- 250ml/8.8flozs. cream
- Dulce de leche
Step 1 - Unwrap Easter eggs. Cut out the tops with a sharp knife. Place in an egg carton or in egg cups. Melt the white chocolate in a microwave or over a double boiler until smooth and then cool for a few minutes. Whip the cream until you get soft peaks. Add in the white chocolate and whip again until combined.
Step 2 - I add a little scoop of dulce de leche at the bottom of the eggs (just for a surprise). Then place the mousse in a piping bag and pipe into the chocolate egg shells. Scoop balls of dulce de leche to get small round "yolks" and place in the mousse.