Imagine cracking open a delicate chocolate egg to reveal a silky, cloud-like chocolate mousse that melts in your mouth, perfectly complemented by crispy cinnamon fingers that add a delightful crunch. This isn't just a dessert - it's an experience that transforms your Easter celebration from ordinary to extraordinary. Whether you're a seasoned baker or a curious culinary adventurer, these chocolate mousse-filled Easter eggs are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: International
Serves: 12 servings
Ingredients
- 6 oz dark chocolate, chopped
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 package of hollow chocolate Easter eggs
- 1 cup cinnamon sugar cookies (for fingers)
Instructions
- Begin by preparing your ingredients. Make sure the dark chocolate is chopped into small pieces for easier melting.
- In a heatproof bowl, melt the chopped dark chocolate. You can do this using a double boiler or by microwaving in 20-second intervals, stirring in between, until smooth. Set aside to cool slightly.
- In a separate bowl, whisk the egg yolks with the granulated sugar until the mixture is pale and creamy. This should take about 2-3 minutes.
- Once the chocolate has cooled slightly, slowly add it to the egg yolk mixture, whisking continuously until fully combined. Stir in the vanilla extract.
- In another bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the chocolate mixture, being gentle to maintain the airy texture.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three additions, ensuring not to deflate the mixture.
- Once the mousse is well combined, place it in the refrigerator to set for about 15-20 minutes while you prepare the chocolate Easter eggs.
- Carefully take the hollow chocolate Easter eggs and using a small spoon or piping bag, fill each egg with the chocolate mousse mixture. Leave a little space at the top to avoid overflow.
- Once all the eggs are filled, place them back in the refrigerator to chill for at least 30 minutes or until set.
- While the mousse-filled eggs are chilling, prepare the cinnamon fingers. Preheat your oven to 350°F (175°C).
- On a baking sheet lined with parchment paper, arrange the cinnamon sugar cookies. If you are making them from scratch, roll out the dough and cut them into finger shapes before placing them on the sheet.
- Bake the cookies in the preheated oven for 10-12 minutes or until they are lightly golden. Remove from the oven and let them cool on a wire rack.
- Once the mousse-filled Easter eggs have set and the cinnamon fingers have cooled, arrange them on a serving platter. Serve the chocolate mousse-filled eggs alongside the cinnamon fingers for a delightful Easter treat.
Tips
- Temperature is Key: Ensure your chocolate cools slightly before mixing with egg yolks to prevent scrambling.
- Whip with Care: When folding egg whites and whipped cream, use a gentle, cutting motion to maintain the mousse's airy texture.
- Chill Out: Allow sufficient chilling time for both the mousse and filled eggs to set properly.
- Egg Filling Hack: Use a piping bag or squeeze bottle for neat, precise filling of chocolate eggs.
- Cookie Consistency: For homemade cinnamon fingers, roll dough evenly to ensure uniform baking.
- Make Ahead: This dessert can be prepared a day in advance, making party planning a breeze.
- Presentation Matters: Serve on a beautiful platter to elevate the visual appeal of your Easter dessert.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 6g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 120mg
